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Make-at-home enchiladas that taste just like a dish you can order at your favorite Mexican restaurant. Packed with flavor and cheese!

A pan of cheese enchiladas, a bowl of tortilla chips and sour cream

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Did you ever have that one restaurant as a child that you absolutely LOVED? I did. It was called Casa Melinda and I absolutely loved when my parents would take us there.

 

I loved the Cheese Enchiladas, the warm salsa, and the hot sopapillas with honey butter that were served complimentary after every meal.

 

A pan of cheese enchiladas, with a plate of enchiladas

 

Unfortunately, the restaurant closed and I was heart broken.

 

I happen to be a member of a Facebook group for residents of our town and one day someone asked if any former employees happened to have any Casa Melinda recipes.

 

Low and behold, a few of them posted the amazing recipes for their enchilada sauce, cheese enchiladas, and salsa!

 

A pan of baked restaurant style cheese enchiladas

 

The recipes were written for a large restaurant batch, so when I made them for my family, I had to make a few adjustments, but the result is almost identical to the enchiladas I used to enjoy with my family as a child.

 

I hope you enjoy this amazing recipe. By the way, my husband loves this enchilada sauce so much, he requested we put it on everything. I mean everything! Haha 😉

 

A jar of homemade enchilada sauce and a pan of cheese enchiladas

 

Ingredients

 

Enchilada Sauce

  • 1/4 Cup Butter
  • 5 Cups Water, divided
  • 1 (8 ounce) Can Tomato Sauce
  • 1/4 Teaspoon Salt
  • 1 Tablespoon Chili Powder
  • 1/2 Tablespoon Paprika 
  • 1 1/2 Tablespoons Beef Bullion
  • 1/2 Cup Flour

 

Rolled up cheese enchiladas

 

Cheese Enchiladas

 

  • 12 Corn Tortillas
  • 4 Cups Shredded Cheese, divided
  • 1/2 Cup Green Onions, chopped
  • 1 Cup Vegetable Oil, for frying

 

Helpful Kitchen Tools

 

Directions

 

Enchilada Sauce

 

 

In a large sauce pan, melt the butter over medium-high heat.

 

  • Add 4 cups of water, tomato sauce, salt, chili powder, paprika, and beef bullion.

 

Add 4 cups of water, tomato sauce, salt, chili powder, paprika, and beef bullion.

 

  • Bring to a boil, then reduce the heat and simmer for 30-45 minutes, stirring occasionally.

 

Bring enchilada sauce to a boil, then reduce the heat and simmer for 30-45 minutes, stirring occasionally.

 

  • Mix together the flour and the remaining water (1 cup).

 

Mix together the flour and the remaining water (1 cup).

 

  • Pour the mixture into the sauce and whisk over medium heat until it reaches your desired thickness.

 

Pour the mixture into the sauce and whisk over medium heat until it reaches your desired thickness.

 

  • Keep warm while you prepare the enchiladas.

 

Keep warm while you prepare the enchiladas.

 

Cheese Enchilada Assembly

 

 

In a small skillet, heat the oil over medium heat.

 

  • Using tongs, place the tortillas in the hot oil for about 10 seconds on each side until the tortilla begins to bubble.

 

Using tongs, place the tortillas in the hot oil for about 10 seconds on each side until the tortilla begins to bubble.

 

  • Place the tortillas on a paper towel to drain.

 

Place the tortillas on a paper towel to drain.

 

  • Mix 2 cups of the shredded cheese with the chopped onions, reserving some of the onions for garnish.

 

Mix 2 cups of the shredded cheese with the chopped onions, reserving some of the onions for garnish.

 

 

Cover the bottom of a 9x13 baking dish with enchilada sauce.

 

  • Add about 3-4 tablespoons of cheese to each tortilla, roll up and place in the baking dish.

 

 

Add about 3-4 tablespoons of cheese to each tortilla, roll up and place in the baking dish.

 

  • Cover the enchiladas with sauce and top with the remaining shredded cheese.

 

Cover the enchiladas with sauce and top with the remaining shredded cheese.

 

  • Bake the enchiladas at 350 degrees for 20-25 minutes.

 

Bake the enchiladas at 350 degrees for 20-25 minutes.

 

More Mexican Recipes to Try:

 

 

 

A pan of cheese enchiladas, a bowl of tortilla chips and sour cream

Mexican Restaurant Cheese Enchiladas with Red Sauce

Yield: 12 Enchiladas
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Make-at-home enchiladas that taste just like a dish you can order at your favorite Mexican restaurant. Packed with flavor and cheese!

Ingredients

  • 1/4 Cup Butter
  • 5 Cups Water, divided
  • 1 (8 ounce) Can Tomato Sauce
  • 1/4 Teaspoon Salt
  • 1 Tablespoon Chili Powder
  • 1/2 Tablespoon Paprika 
  • 1 1/2 Tablespoons Beef Bullion
  • 1/2 Cup Flour
  • 12 Corn Tortillas
  • 4 Cups Shredded Cheese, divided
  • 1/2 Cup Green Onions, chopped
  • 1 Cup Vegetable Oil, for frying

Instructions

  1. Enchilada Sauce: In a large sauce pan, melt the butter over medium-high heat.
  2. Add 4 cups of water, tomato sauce, salt, chili powder, paprika, and beef bullion.
  3. Bring to a boil, then reduce the heat and simmer for 30-45 minutes, stirring occasionally.
  4. Mix together the flour and the remaining water (1 cup).
  5. Pour the mixture into the sauce and whisk over medium heat until it reaches your desired thickness.Keep warm while you prepare the enchiladas.
  6. Cheese Enchilada Assembly: In a small skillet, heat the oil over medium heat. Using tongs, place the tortillas in the hot oil for about 10 seconds on each side until the tortilla begins to bubble. Place the tortillas on a paper towel to drain.
  7. Mix 2 cups of the shredded cheese with the chopped onions, reserving some of the onions for garnish.
  8. Cover the bottom of a 9x13 baking dish with enchilada sauce.
  9. Add about 3-4 tablespoons of cheese to each tortilla, roll up and place in the baking dish.
  10. Cover the enchiladas with sauce and top with the remaining shredded cheese.
  11. Bake the enchiladas at 350 degrees for 20-25 minutes.
Nutrition Information:
Yield: 6 Serving Size: 2 Enchiladas
Amount Per Serving: Calories: 859Total Fat: 72gSaturated Fat: 22gTrans Fat: 2gUnsaturated Fat: 44gCholesterol: 98mgSodium: 810mgCarbohydrates: 34gFiber: 5gSugar: 2gProtein: 23g

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