You catch the smell through the steam vent and suddenly you are starving. The air is filled with that cheesy, spicy aroma that makes your mouth water. You remember you got this pressure cooker and a bunch of ingredients ready to go. The timer is ticking, but you know it's gonna be worth it. You feel that pressure building up and cant wait to taste these gooey enchiladas. You check the float valve and see it's starting to rise, meaning the pressure is getting high enough to cook them real fast. Just a few more minutes and you gonna be in cheesy heaven. Once the cooking time is up, you do a quick release and the lid comes off easily. The sauce looks thick, the cheese is melty, and you already know this is a winner. You gotta get your plate and dig right in before it cools down. Those enchiladas are gonna be gone quick, but you secretly plan to make this again next week. Cooking with a pressure cooker makes everything faster and still tastes amazing. You smile and get ready for that first bite.
To add more flavor and make your enchiladas even more enticing, consider adding some fresh cilantro, sliced jalapeños, or a dollop of sour cream on top. The vibrant garnishes can elevate the dish and provide a nice contrast to the cheesy richness.
Another great shot shows the gooey cheese stretching when you cut through the enchiladas, promising a satisfying bite. The melted cheese glistens under the heat, inviting you to dig in and savor every cheesy string.
Cheese Enchiladas with Red Sauce
Equipment
- 1 9×13 baking dish
- 1 Medium-size saucepan
- 1 Microwave to warm tortillas
- 1 Nonstick spray
- 1 Whisk
- 1 Spatula
Ingredients
Ingredients
- 14-16 corn tortillas Mi Rancho Thincredible Tortillas recommended
- 16 oz shredded Mexican cheese blend
- 3 Tablespoons vegetable oil
- 2 Tablespoons gluten free flour or AP flour if not GF
- 3 Tablespoons chili powder see notes
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt scant
- 0.25 teaspoon garlic powder
- 0.25 teaspoon cumin
- 0.25 cup tomato paste
- 2 cups chicken broth
Instructions
Instructions
- Preheat oven to 350 degrees then spray a 9×13″ baking dish, or two smaller casserole dishes, with nonstick spray and set aside.
- For the Red Enchilada Sauce: To a small bowl, add the spices – chili powder through cumin – then stir to combine and set aside.
- Heat the oil in a medium-size saucepan over medium heat then add the flour and cook while whisking constantly for 1 minute.
- Add the seasonings then whisk until they're toasted and very fragrant, 30 seconds. Switch to a spatula then add the tomato paste and mash it in with the seasonings to create a thick paste.
- Switch back to a whisk then slowly stream in the chicken stock or broth while whisking to create a smooth sauce. Turn the heat up to medium-high then bring the sauce to a simmer while stirring slowly and constantly with a spatula.
- Once simmering, turn the heat back down to medium then simmer for an additional 1-2 minutes or until the sauce has thickened (sauce will continue to thicken as it cools). Cool slightly before using.
- Assembly: Spread ½ cup enchilada sauce into the bottom of the prepared baking dish or dishes, then reserve 1 cup shredded cheese and set aside.
- Wrap 5 tortillas at a time in a damp paper towel then microwave for 20 seconds to warm.
- Keeping the other tortillas wrapped in the warm paper towel, one at a time place a tortilla on a plate or cutting board then add ¼ cup shredded cheese into the center and roll snugly.
- Place seam-side down into the baking dish then continue until the dish has been filled. Warming another batch of 5 tortillas as needed.
- Spoon enchilada sauce over the tops of the tortillas ensuring they are completely covered – uncovered spots will come out tough and hard – then sprinkle reserved cheese on top.
- Cover baking dish with nonstick sprayed foil then bake for 20-30 minutes, or until the cheese has melted and sauce is hot and bubbly.
- Let enchiladas rest for 5 minutes then serve.
