Ahhh 🌶️ Red Cheese Enchiladas — a classic Mexican comfort food! Soft corn tortillas, melty cheese, and a rich red chile sauce make them irresistible. Here’s a clear recipe you can make at home:

---

🧀 Red Cheese Enchiladas

🛒 Ingredients

For the Red Sauce:

• 3 tbsp vegetable oil

• 2 tbsp flour

• 2 tbsp chili powder (or a blend of ancho and paprika)

• 1 tsp cumin

• 1 tsp garlic powder

• 2 cups chicken or vegetable broth

• Salt to taste

For the Enchiladas:

• 8–10 corn tortillas

• 2–3 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

• 1 small onion, diced (optional)

• Oil for lightly frying tortillas

Optional Toppings:

• Chopped cilantro

• Sour cream

• Sliced olives

• Sliced jalapeños

---

👩‍🍳 Instructions

1️⃣ Make the Red Sauce

1. Heat oil in a saucepan over medium heat.

2. Stir in flour to make a roux, cook 1–2 min.

3. Add chili powder, cumin, garlic powder; stir for 30 sec.

4. Gradually whisk in broth, simmer 5–10 min until smooth and slightly thickened.

5. Season with salt to taste.

---

2️⃣ Prep Tortillas

• Lightly fry each tortilla in a bit of oil for a few seconds to soften and prevent cracking.

• Drain on paper towels.

---

3️⃣ Assemble Enchiladas

1. Preheat oven to 350°F (175°C).

2. Dip each tortilla in red sauce.

3. Place 2–3 tbsp cheese (and onion if using) in center.

4. Roll and place seam-side down in a greased baking dish.

---

4️⃣ Top and Bake

• Pour remaining red sauce over enchiladas.

• Sprinkle with remaining cheese.

• Bake 15–20 min until cheese is melted and bubbly.

---

5️⃣ Serve

• Garnish with cilantro, sour cream, olives, or jalapeños.

• Serve hot with rice or beans for a complete meal.

---

✨ Tips for Best Results

1. Use fresh or good-quality chili powder — it makes a huge difference in flavor.

2. Don’t overfill the tortillas; a little cheese goes a long way.

3. Make ahead: You can assemble the enchiladas the night before and refrigerate; bake when ready.

4. Cheese combo: Mixing cheddar and Monterey Jack gives melty richness with a sharp flavor punch.

---

If you want, I can also give a “restaurant-style” version with perfectly smooth red sauce and slightly crisped edges — it tastes like it came from a Mexican eatery.