Go Back

Crispy Cheese Enchiladas

Crispy Cheese Enchiladas with red chile sauce and melty cheddar in golden tortillas. A Mexican classic with irresistible crunch!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 8 –10 medium flour tortillas
  • 1 –2 cups red chile sauce homemade or quality store-bought
  • 2 cups shredded cheddar cheese or a blend of cheddar and Monterey Jack
  • 1 small onion finely diced
  • Vegetable oil for frying
  • Salt to taste

Method
 

Prepare the Red Chile Sauce
  1. If using store-bought red chile sauce, choose one with deep, roasted flavor.
  2. For homemade, simmer dried red chiles (like Guajillo or New Mexico chiles) with garlic, onion, and cumin. Blend until smooth.
  3. Warm the sauce in a small saucepan over medium heat. Keep it warm for dipping.
Prep the Tortillas
  1. Heat a thin layer of vegetable oil in a skillet over medium heat.
  2. Lightly fry each tortilla for 15–20 seconds per side until slightly crispy but still pliable.
  3. Transfer to a plate lined with paper towels to drain.
Dip in Red Chile Sauce
  1. Quickly dip each tortilla into the warm red chile sauce, coating both sides lightly.
  2. Don’t soak—just enough to flavor the tortilla.
  3. Let excess sauce drip off.
Assemble the Enchiladas
  1. Place the dipped tortilla back into the hot skillet with a little oil if needed.
  2. On one half of the tortilla, sprinkle a generous amount of shredded cheese and diced onions.
  3. Fold the tortilla over into a half-moon shape.
Pan-Fry to Crispy
  1. Fry the folded tortilla until golden brown and crispy on both sides—about 2–3 minutes per side.
  2. Press slightly with a spatula for even browning.
  3. Repeat with remaining tortillas and filling.
Serve Hot
  1. Plate the enchiladas while hot and crispy.
  2. Garnish with sour cream, guacamole, extra onions, or chopped cilantro.