Tex-Mex Enchiladas are really something magical. When they are done right…they just make you feel good and make you smile.
You’ve got to trust us on this one…when you make these Authentic Tex-Mex Cheese Enchiladas with Ancho Sauce, you will feel as though you are dining at your favorite Tex-Mex restaurant. But, at home. What can be better than that?
Take the time to make the Ancho Enchilada Sauce, it’s really what makes these enchiladas so authentic.
Want to see how simple it is to make authentic Tex-Mex Enchiladas in your own kitchen?
Watch us show you how to make these amazing Authentic Ancho Chile and Cheese Enchiladas!
Of course, it’s all about the sauce.
Well, the cheese, and the ancho sauce, and the lightly fried corn tortillas…all add up to Tex-Mex perfection.
You can easily make the ancho sauce ahead of time (up to a few days), and then the enchiladas come together very quickly.
These have been a favorite in our house for many, many years.
The ingredients for Authentic Tex-Mex Enchiladas are classic Tex-Mex all the way.
You can find dried ancho chiles in many well-stock supermarkets, or by ordering online here. (Click link to learn more).
Boy, oh boy, do we love these Authentic Tex-Mex Enchiladas.
Of course, you could fill them with seasoned beef, chicken, or shrimp, too.
We just love the simplicity of a good cheese and green chile enchilada!
And while you’re at it, why not make some Homemade Guacamole! (click for recipe and watch below)
Now, let’s make this Authentic TexMex Enchiladas recipe!
Authentic TexMex Enchiladas
- 1 1/2 cups yellow cheddar shredded
- 1 1/2 cups Monterrey Jack cheese shredded
- 1 small can chopped green chiles optional
- 2 tbsp vegetable oil
- 10 yellow corn tortillas
- 3 cups of Ancho Chile Red Enchilada Sauce
- 1/3 cup onion finely diced
- cilantro for garnish
- Make the ancho sauce ahead of time.
- Preheat oven to 400 degrees F.
- Mix cheddar, Monterrey Jack and green peppers in a medium bowl.
- Heat ancho sauce in sauce pan, or in microwave-safe bowl. Remove from heat and set aside.
- Heat oil in medium sized, non-stick skillet.
- Once oil is hot...quickly add a corn tortilla to the skillet...flip every few seconds, for a total of about 20 seconds...should start to crisp up. Quickly add into the ancho sauce.
- Flip the tortilla to cover with sauce. Hold up with tongs, to let excess fall off tortilla.
- Add prepared tortilla to baking dish. Add 3 tablespoons of cheese/pepper mixture.
- Fold tortillas, so the edges cross on top.
- Continue with remaining tortillas and filling.
- Top with a good drizzling of the ancho sauce.
- Top with about a tablespoon of finely diced onions.
- Bake for about 12 minutes...until cheese is melted and good and bubbly.
- Remove...gently add to serving plates (This takes a steady hand, and using two metal spatulas at once helps. Enchiladas are fragile when transferring to platter or plate).
- Garnish with cilantro and diced tomato.
- Serve with sour cream and restaurant style salsa