El Chico Cheese Enchiladas have long been a favorite of mine, these Tex-Mex enchiladas have a vegetarian sauce that is so easy to make. Armed with this recipe, you may not have to go out for Cheese Enchiladas again.
El Chico – A popular Tex Mex Restaurant.
El Chico Cheese Enchiladas are some of the best Tex-Mex enchiladas out there, and they have long been a favorite of mine. These Tex-Mex enchiladas com with a vegetarian sauce that is so easy to make. Armed with this recipe, you can make homemade enchiladas and never go out for cheese enchiladas again.
I live in Houston, Texas, and I went to high school and college nearby. El Chico is where we went for Mexican food when there was a special occasion. I actually went there with my prom date years ago. El Chico is also known for their fried ice cream – click here for my copykat fried ice cream recipe. El Chico is not about authentic Mexican enchiladas, but it does serve up some of the best Tex-Mex, which is something my wonderful state is known for.
Tex Mex Cheese Enchiladas
I love this style of an enchilada. The sauce is mild, and it could also be used for a ground beef filling. I personally prefer cheese enchiladas over all others. For this cheese enchilada recipe, I am using American cheese which you can purchase from the deli section of your local grocery store. American cheese melts very well, but you could use Cheddar if you want.
Easy to Make Enchiladas
Enchilada sauce can be purchased in a can from your grocery store, there are many brands available in most grocery stores, but you can make your own sauce at home. You will also need corn tortillas, cheese, and some chopped white onions (if desired).
How to make enchilada sauce
If you have never tried making enchilada sauce, you are going to find it is super easy to make. Enchilada sauce is made with: vegetable oil, water, chili powder, paprika, and water. You could use chicken stock instead of water if you want a richer flavor.
Filling enchiladas
The real secret to these enchiladas is using American cheese. Go to the deli and buy some American cheese in a large chunk and shred it yourself. It melts beautifully. You could use another type of cheese, but pick one that melts nicely, like a Colby or a Colby-Jack blend. You will want to heat up the corn tortillas in the microwave just until they become pliable, and then you will want to roll them up with a good sprinkle of cheese. Place a bit of the sauce in the pan, add the filled tortillas, and top with additional sauce. Sprinkle on additional cheese, and some chopped white onion if desired, and bake until bubbly.
In no time at all, you will have some delicious cheese enchiladas that everyone will love.
Some people like to top these homemade enchiladas with some chopped onion, but this is completely optional (I did not add the chopped onion in the video). I personally love them with a fried egg on top, but I thought that might be bringing too much of the local flavor to you 😉.
Does your family love enchiladas? Try these enchilada recipes
Sour Cream Chicken Enchiladas
Chicken Cream Cheese Enchiladas
Turkey Enchiladas
Emeril Lagasse’s Enchilada Sauce
Homemade Enchilada Sauce
El Chico Cheese Enchiladas
Ingredients
- 2 tablespoons flour
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 cup chili powder
- 1/2 cup paprika
- 1 Quart water
- 12 corn tortillas
- oil for heating corn tortillas
- 3/4 pound shredded American cheese
- chopped white onions optional
Instructions
- In a medium-sized pot combine vegetable oil and flour. Stir and cook for about 1 minute, or until this begins to become fragrant like pie crust.
- Add salt, chili powder, and paprika, and stir to combine. Add one-quarter of the water. When the sauce becomes thick, add the next quarter of water, and repeat until the sauce is complete.
- Preheat oven to 350 degrees. Heat the corn tortillas in either the microwave or a small skillet with a little vegetable oil. Microwave: Sprinkle a little water on the tortillas and wrap them in a clean dishtowel.
- Assembly: Spread a thin layer of sauce over the bottom of a baking dish. Place 11/2 tablespoons of cheese in the middle of each corn tortilla and roll-up. Move the rolled tortilla into the baking dish. Fill the dish with your enchiladas and then top with the sauce. Add any cheese that is left over.
- Heat in the oven for about 15 minutes or until the cheese melts. Remove from the oven. Some people like to add some chopped white onion on top.
Rebecca Duckworth says
Stephanie, I just found this recipe and would like to know what size of dish to put the enchiladas in to bake. This sounds so good I want to make as soon as possible. Thanks in advance, Rebecca Duckworth
Stephanie says
I just put these in a 9 x 13 inch pan.
David L. Pinter says
Most likely a 9 x 13 baking dish. I make enchiladas about every 2 weeks and that is size I use.
suzieq says
Oh Stephanie, how I miss El Chico, or for that matter any good texmex. I was 30 when I was transplanted from my hometown of Houston to Atlanta. That was 36 years ago. OOPS, did I just give away my age, oh well. Trust me, in MY opinion Atlanta doesn’t know good mexican/texmex .Thank you for all your leg work in finding & trying out all these recipes.
Russ says
Wow . Easy on the salt perhaps . COULDN’T even eat it, it was so salty .
Stephanie says
I am sorry you thought it was too salty.
Pat Dickens says
I would love to have the recipe for El Chico’s white cheese sauce. Do you have that or can you figure it out?
Puckles says
Why don’t YOU try and figure it out?
Reb says
that was rude and uncalled for. Can you not see what that says about your character?
Sharon Lunzmann says
Regardless of which method I use—in the microwave or oil in a skillet—my tortillas crack and tear when I try to roll them up. HELP!!! What am I doing wrong??gg
Javier G. says
Sharon,
You need to fry the corn tortillas for a bit in oil just till they are pliable then set them aside on a paper towel to cool and soak up the oil. Then go ahead and wrap them up with the ingredients you would like.
Regards,
Javier G.
GeriGreene says
You can also wrap them in moist paper towels and micro them perhaps 20 seconds but softening them in oil, as Javier said is easy. Just watch them and drain them on paper towels ~ or you will be making chips ~ not a bad idea either 🙂
Gail says
Put corn tortillas in plate and cover with another plate and microwave them for 1 minute and they are ready for you. It makes no difference in how many you have just so long as the plates areclosed. It works every time. I just found this out last year. I’m 78 and still learning. I also want their queso sauce recipe. They make the best sour cream chicken enchiladas too and I wish I had the recipe for that sauce too.
Debbie says
Maybe in their cook book?
corntrader19 says
This is not the original El Chico chicken enchilada recipe. This is what my husband and I call “El Cheapo” because it is not authentic.
Stephanie Manley says
I am very sorry you were disappointed in this recipe for cheese enchiladas. I hope you find the recipe you are looking for. if there is anything else I can do for you, please let me know.
Michele Wood says
Don’t let the naysayers get you down, Stephanie. I am sure you put a lot of time doing this. I am a native Texan born in San Antonio. Keep up the great work!
Just Ask Me says
These are awesome recipes! You use your time to give to us..I cant believe some people!
Laura29 says
Judging by your comments here and on other websites, you seem to be a very angry person. I hope you are able to find some joy in your life today.
Jo says
Corntrader. ,,You need to go back and read . She said these were CHEESE. Not CHICKEN !! ????
Debbie says
It is a copycat recipe not the original. If you want the original you have to go to Texas! Looks delicious!
Laura Vickers says
I make a sauce very similar to this. I got the recipe from home-sick texan. When I get a craving for cheese enchiladas there is no stopping me, they must be made and eaten. My recipe doesn’t have paprika however. And it has chopped onion inside the enchiladas. They are wonderful!
Stephanie Manley says
Homesick Texan has a wonderful website. I know what you mean about these enchiladas. I lived outside of Houston for a couple of months, and I wanted these more than anything else in the whole world.
Melissa says
I lived in Shreveport many years ago and El Chico was my favorite restaurant. They made a sauce for their chips that I have not been able to find since I moved. It was pinkish in color. Do you know what it was/is?
Stephanie Manley says
Thank you for your note, I will keep your suggestion in mind.
Angie Murry says
1/2 – 3/4 cup of Miracle Whip Salad Dressing (do not use real mayo)
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1 1/2 teaspoons sugar
1/2 cup of milk
Mix all together and chill at least 2 hours. The mixture will thicken when chilled.
I use this on Taco Salads too!! Taste just like it 🙂
Joydee Mccorkle says
TO DEANNA…….Please do NOT bitch a recipe because it doesn’t seem like one you would enjoy. JUST LEAVE IT ALONE. Stephanie….you are doing such a wonderful job recreating favorite restaurant recipes for us.
Dolly says
Yes Stephanie, you are doing a great job.. People remember, Stephanie is giving use ideas, if you do not like her work , don’t criticize , move on or start your own site..
Stephanie says
Thank you very much!
Karen Ruybal says
I love fried eggs on my enchiladas. Thanks for the recipe.
Stephanie Manley says
These are a favorite of mine.
chris says
How do you make the cheese sauce that you can put over the enchiladas. I adore el chico’s cheese enchiladas with cheese sauce over the top.
Stephanie Manley says
I will see what I can do.
Mary says
El chico’s by the Astro doom close 6 months ago which I cried for when I had to go to Texas women hospital it was my treat, so I can’t wait to try your recipe for they had the best food ever. Thank you for sharing. Not all Spanish people cook alike.keep up the good work.
Stephanie says
I hate that all of the El Chicos have closed around the Houston area. I hope you enjoyed the recipe.
Gail says
The only El Chico’s I know that is still open is at Lufkin. There might be some still in Dallas though.
Stephanie says
I may have to drive up to Lufkin and check that out!
Judy says
Agree with Deanna … had made this recipe and it was way too SPICY!! I ended up throwing the rest of enchiladas in the garbage can.
Jason says
I did too. It was the worst enchiladas I ever ate. There is no way it calls for that much spices after tasting it. I will not be recommending this recipe to anyone.
mel says
is the sauce suppose to be watery or thick?
stephaniemanley says
It is a sauce that is on the thinner side.
friscoamy says
Mine is a bit gritty and very strong. Not sure how to make it smoother. Any ideas?
stephaniemanley says
You could add some more liquid to it.
Amy S says
I would halve the paprika. . . was way too bitter with 1/2 cup, I had to add sugar to be able to even use it. With Sugar, a little creole salt, and some onion powder we managed to use the sauce. Maybe I haven’t had El Chico Enchiladas in a while! Thanks for the stepping off point.
Pattiemelt says
I was just craving El Chico’s cheese enchiladas today – how did you know?
stephaniemanley says
I am just lucky 😉
Mary Gresham says
Wow, 8:30 in the morning and I’m ready for some enchiladas!!!!!!! This looks scrumptious..can’t wait to make. Thanks for the video…love cooking videos!
stephaniemanley says
Mary 😉 I am always in the mood for cheese enchiladas.
Deanna says
HALF a cup of chili powder and HALF a cup of paprika??? Those are not cheese enchiladas but chili powder/paprika enchiladas. :O) Makes my stomach ache to even think about eating one.
stephaniemanley says
Wow, I appreciate your comment. This does make a quart of sauce. Thanks for dropping by and sharing your thoughts.
slackjaw says
Then do not make it. Or, understand that is the portion of the recipe that encompasses the preparation of the sauce, not the filling.
Jason says
Yes, waaaaaaay too much paprika and chili. I just waisted 1lbs of cheese. I threw the whole dish out. You couldn’t taste anything else. Yuck. I would recommend just buying a can of enchilada sauce.
Sushi Cue says
Brought me right back to my days of waitressing at El Chico! And yes, their Fried Ice Cream was so good. We froze it until super hard then rolled it in sugar, cinnamon and crushed corn flakes. Flash fried for a couple of seconds so it wouldn’t melt. Can’t wait to try out your enchilada recipe! Thanks for sharing Ü
stephaniemanley says
That fried ice cream was the best. A lot of places claim they make fried ice cream, but they just drizzle some topping on the ice cream.
Paula Lojak says
How much water?
stephaniemanley says
1 quart of water.