These Cheese Enchiladas are filled with creamy cheese and topped with a homemade red enchilada sauce-- a perfectly cheesy meal!
Servings 6 servings
- 3 tablespoons canola oil
- 1/3 cup corn starch
- 1/3 cup chili powder
- 2 teaspoons ground cumin
- 4 cups chicken broth
- 8 ounces tomato sauce
- 2 teaspoons dried oregano
- salt to taste
- 12 corn tortillas
- 5-6 cups Grated Cheese I use 1/2 Colby Jack and 1/2 Queso Quesadilla
To Make The Enchilada Sauce
Heat oil in a non-stick skillet over medium-high heat. When the oil shimmers and is hot, add corn starch, followed by the chili powder and ground cumin.
Stir the mixture until the cornstarch and spices are combined with the oil. Continue stirring and cooking until mixture is very fragrant-- about 2 minutes.
Pour the chicken broth into the spice mixture. Stir or whisk no lumps remain.
Pour tomato sauce into the pan and stir until smooth, thickened and brought to a boil. Boil for 1 minute. Stir in oregano and season to taste with salt.
To Assemble The Enchiladas
Spoon about 1/4 cup of the enchilada sauce into a 9x13" pan and spread over the bottom of the pan.
Working one at a time, dip the corn tortillas into the hot enchilada sauce until soft and transfer to a plate. Top each dipped tortilla with about 1/4 cup of grated cheese and roll-up.
Transfer each rolled tortilla from the plate into the baking dish. Once baking dish is full, spread remaining enchilada sauce over the top of the enchiladas and sprinkle remaining cheese over the top.
Bake at 350 for 20-25 minutes or until bubbly can cheese is melted.
Serving: 2enchiladas | Calories: 301kcal