From the Original Recipe Card

Cheese Enchiladas
1 ( 14-oz.) pkg. corn tortillas
vegetable oil
3 c. (12-oz.) shredded Monterey cheese

Enchilada Sauce
1/3 c. vegetable oil
1 clove garlic
3 T. flour
2 T. flour
2 T. chili powder
1 1/2 c. hot water
1/2 t. salt

This vintage cheese enchilada recipe comes from Mother’s recipe box and features tender corn tortillas filled with creamy Monterey cheese and topped with a simple, lightly spiced homemade sauce. It reflects the straightforward Tex-Mex home cooking preserved in many treasured family recipes.

The original ingredients have been preserved exactly as written. Only the preparation has been expanded into a practical recipe format so that this handwritten family recipe can continue to be made and enjoyed.

Yield: About 10–12 enchiladas
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: About 45 minutes
Cost: Level 2 — Economical
Difficulty: Easy

Ingredients

Cheese Enchiladas

• 1 (14-ounce) package corn tortillas
• Vegetable oil
• 3 cups (12 ounces) shredded Monterey cheese

Enchilada Sauce

• 1/3 cup vegetable oil
• 1 clove garlic
• 3 tablespoons flour
• 2 tablespoons flour
• 2 tablespoons chili powder
• 1 1/2 cups hot water
• 1/2 teaspoon salt

Preparation

1. Preheat the oven to 350°F. Lightly grease a baking dish large enough to hold the enchiladas in a single layer.
2. Heat a small amount of vegetable oil in a skillet over medium heat.
3. Working one at a time, briefly soften the corn tortillas in the warm oil just until pliable. Do not allow them to become crisp.
4. Place some of the shredded Monterey cheese down the center of each tortilla.
5. Roll each tortilla around the cheese and arrange seam-side down in the prepared baking dish.
6. To make the enchilada sauce, heat the 1/3 cup vegetable oil in a saucepan over medium-low heat.
7. Add the garlic and cook briefly, just until fragrant.
8. Stir in the 3 tablespoons flour and the separately listed 2 tablespoons flour. Add the chili powder and stir until smooth.
9. Cook for about 1 minute, stirring constantly.
10. Gradually add the hot water while whisking or stirring continuously to prevent lumps.
11. Stir in the salt and continue cooking over medium heat until the sauce is smooth and lightly thickened.
12. Pour the sauce evenly over the filled tortillas.
13. Bake for 20–25 minutes, or until the enchiladas are heated through, the cheese is melted, and the sauce is bubbling around the edges.
14. Let rest for about 5 minutes before serving.

Cook’s Notes

• The original recipe card lists 3 tablespoons flour followed by a separate line for 2 tablespoons flour. Both measurements have been retained exactly as written rather than assuming one was an error.
• The original card does not include preparation directions, so the method has been expanded using traditional enchilada-making techniques while leaving the recorded ingredients unchanged.
• Briefly softening the tortillas in oil makes them easier to roll and helps prevent cracking.
• Monterey cheese gives the enchiladas a mild, creamy filling that works especially well with the simple chili sauce.

Serving Suggestions

• Cilantro Lime Rice⁠: Bright lime and cilantro provide a fresh contrast to the rich cheese and sauce.
• San Antonio Taqueria Refried Beans⁠: Creamy refried beans make a classic Tex-Mex side and help turn the enchiladas into a complete meal.
• Instant Pot Pinto Beans⁠: A simpler bean accompaniment that complements the enchiladas without adding too much richness.
• Quick Pickled Red Onions⁠: Their acidity and crisp texture help balance the melted cheese and enchilada sauce.

Beverage Suggestions

• Horchata⁠: Cool, creamy, and gently spiced, it provides a refreshing nonalcoholic contrast to the savory enchiladas.
• Margarita Mocktail⁠: Bright citrus and sparkling mineral water make this a lively nonalcoholic pairing.
• Unsweetened Iced Tea with Lime: Clean and refreshing, with enough acidity to balance the richness of the cheese.
• Sparkling Lime Water: A light, crisp nonalcoholic choice that refreshes the palate between bites.
• Mexican Lager with Lime: Crisp carbonation and citrus pair naturally with the chili-forward sauce.
• Classic Margarita: Fresh lime and tequila provide acidity that balances the cheese and sauce.