Cheese Enchiladas

Submitted by: Steph (Lisa’s sis)

Cheese Enchiladas

I don’t cook with a lot of salt, so I always omit the salt in this one.  We eat a lot of spicy food so I tend to use hot chili powder, but you can make it as hot as you like it.  This time around I added the green chilis and really liked them 🙂 

  • 2 cups grated cheddar cheese
  • 2 cups grated monetery jack cheese
  • 12 corn tortillas
  • 1 tsp. garlic powder
  • 1/2 tsp. salt (optional)
  • 1 tsp. cumin
  • Cooking oil for softening tortillas



  • 2 Tbsp. oil
  • 1 small white onion, finely minced
  • 2 garlic cloves, finely minced
  • 2 Tbsp chili powder
  • 1/2 tsp oregano
  • 1 tsp. cumin
  • 1/2 tsp. salt
  • 3 1/2 cups tomato sauce
  • 1 small can diced green chilis (optional)
  1. Combine cheese, garlic powder, salt, and cumin; set aside.
  2. Heat cooking oil in heavy saucepan. Add onion and garlic; saute until soft.
  3. Add tomato sauce, chili powder, oregano, cumin, and salt. Cover and simmer approximately 30 minutes.
  4. When sauce is finished, pour about 1/2 cup into 9 x 13 pan. Reserve remaining enchilada sauce in pan for tortillas.
  5. In small skillet, heat enough oil to generously cover bottom of pan.
  6. For each cheese enchilada:
    1. Briefly fry one corn tortilla in hot oil to soften.
    2. Dip in enchilada sauce, coating both sides.
    3. Lay tortilla flat; place approximately 1/3 cup cheese in the center.
    4. Roll up the enchilada and place seam down in baking dish.
    5. Repeat for each tortilla.  Lay tortillas side by side in baking dish.
  7. Pour reserved enchilada sauce over rolled up tortillas to cover them.
  8. Sprinkle remaining cheese over enchiladas.
  9. Bake finished enchiladas 20-30 minutes at 350 until cheese is melted and bubbly.

About trishay79

I live in Wisconsin with my husband and love to travel around the state. I like anything frugal related including getting free things with coupons and saving money on travel and entertainment. I am also an avid crocheter. My blogs reflect my interests.
This entry was posted in Mexican, Recipes, Vegetarian Friendly. Bookmark the permalink.

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