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