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Cheesy enchiladas with a homemade red enchilada sauce, this dish is an easy to prepare quick weeknight meal. Two types of cheeses rolled up into a flour tortilla and covered with a homemade red enchilada sauce. This makes a great budget friendly meal for meatless Monday. Although if you want to add meat to it, you can make it a chicken enchilada or beef enchilada by adding the cooked meat along with the cheese. Serve with refried beans or Mexican rice for a quick cheesy dinner.
To make the enchilada sauce, minced garlic is cooked in olive oil over medium heat until fragrant. Vegetable or chicken broth, tomato sauce, salt, garlic powder and chili powder is added. Let mixture simmer for about 10-15 minutes. You may not need to use all of the enchilada sauce, but it can be stored in the refrigerator for up to one week, or frozen to use for another time.Fill the tortillas up with a mixture of cheddar cheese and monterey jack cheese. Roll them into tight logs and place them seam side down into the baking dish. Cover with enough of the remaining enchilada sauce to cover the tops of the enchiladas. Top with the remaining cheese mixture. Bake until the cheese has melted.
Cheese Enchiladas
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 ( 8 oz.) can tomato sauce
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- 8 large flour tortillas
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded monterey jack cheese
Instructions
- Preheat oven to 350 F. To make the enchilada sauce, heat olive oil in a large saucepan over medium heat. Add minced garlic and cook until fragrant.
- Add in tomato sauce, vegetable broth, chili powder, salt, pepper, and ground cumin. Let simmer for 10-15 minutes.
- Pour a thin layer of enchilada sauce into the bottom of a 9x13-inch baking dish. In a medium bowl, combine both cheeses. Place about 2 tablespoons of the cheese mixture onto each tortilla. Roll tortilla up tightly and place seam side down into the baking dish.
- Pour enchilada sauce evenly over the top. Top with the remaining cheese mixture. Bake for 20-25 minutes.