Cheese Enchiladas

We purchased our $7.00 imported block of cheddar with no problem (familiar foods in a land of foreign labels are worth every penny!), but the import food store was out of enchilada sauce seasoning, so we saw this as the perfect opportunity to make it ourselves. Two and a half jars of chili powder later, we were very happy with the results! Serves 2.

6 corn tortillas
canola oil for frying
grated cheese
diced onions and jalapeños
enchilada sauce (recipe below)
— we more-than-doubled the amount of seasonings that this recipe calls for (changes reflected below), added some fresh garlic, and substituted chicken broth for the water to make a more flavorful sauce

10 Minute Enchilada Sauce

(adapted from

1/4 cup vegetable oil
2 TBS flour
1/4 cup chili powder
1 can crushed tomatoes
1 1/2 cups chicken (or veggie) broth
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried onion
1 small clove of garlic, chopped
salt to taste

  • Heat oil in a skillet over medium-high heat. Stir in flour, fresh garlic, and chili powder, reduce heat to medium, and cook for a few minutes until fragrant, stirring constantly to prevent burning flour.
  • Gradually stir in tomatoes, chicken broth, cumin, garlic powder, and dried onion into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Assembling the Enchiladas:

    • Briefly fry the tortillas on both sides in oil (to prevent soggy enchiladas). Drain on paper towels.
    • Spoon some enchilada sauce into the bottom of a baking pan. Fill each tortilla with as much cheese as you like, some chopped onion, and jalapeño and roll. Place the rolled tortillas in a single layer on top of the sauce. Cover with more sauce, and top with grated cheese.
    • Bake in a hot oven (400 will do) until cheese is melty and bubbly, about 6 minutes. Serve with a green salad.

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