Cheese Enchiladas
Servings: 4 | Time: 60 minutes
The best enchilada sauce is a homemade sauce. These delicious enchiladas have a delightfully flavor reminiscent of your favorite Mexican restaurant.
Directions
Directions
Preheat the oven to 350 °F.
Mix tomato puree, Better than Boullion, chili powder, onion powder, garlic powder, cumin, oregano and salt together in a large bowl, add to a sauce pot and bring to a simmer.
Set aside.
Spray a 9×11 pan with nonstick spray.
Spray each corn tortilla with nonstick spray and heat them on a sauté pan until soft and pliable.
Fill the tortilla with cheese filling and roll tightly, and place seam side down in the pan.
Repeat the steps with the remaining tortillas.
Top tortillas with cheese and bake for 30 minutes or until cheese is bubbly and browning.
Serve.
Ingredients
Cheese Enchilada Ingredients
1 cup enchilada sauce *
6 flour tortillas or corn tortillas
¾ cup shredded Monterey Jack or Mexican cheese
*Enchilada Sauce Ingredients
1 cup tomato puree
2 teaspoons Better than Boullion
2 tablespoons chili powder
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon cumin
¼ teaspoon dried oregano
¼ teaspoon salt
**Enchilada Filling Ingredients
½ cup shredded Monterey Jack cheese or Mexican cheese
