Cheese Enchiladas and rice on a plate
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4.5 from 2 votes

El Chico Cheese Enchiladas

Don’t be alarmed at the amount of chili powder and paprika in this recipe. You want plenty of sauce on your enchilada, and this cheese enchilada recipe will make a good quart of sauce.
Course Main Course
Cuisine Mexican
Keyword Cheese Enchiladas, El Chico Cheese Enchiladas
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 291kcal
Author Stephanie Manley


  • 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


  • 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.
  • Heat in the oven for about 15 minutes or until the cheese melts. Remove from the oven and sprinkle with remaining cheese. Some people like to add some chopped white onion on top.


Calories: 291kcal | Carbohydrates: 9g | Protein: 11g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 56mg | Sodium: 1362mg | Potassium: 280mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4970IU | Calcium: 620mg | Iron: 2.4mg
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