Cheese Enchiladas – a delicious recipe with water, chili powder, cumin, onion powder, cheese, cooking oil. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a medium sized saucepan over a medium flame, stir together the hot water, chili powder, tomato sauce, cumin, garlic salt and onion powder.
2
In a 2 cup or larger measuring cup, mix together about 1/4 cup of flour with some hot water in order to make a semi-thick maltlike mixture.
3
Add this mixture to the saucepan mixture by using a sieve.
4
You will pour the flour mixture through a sieve in order to thicken the sauce in the saucepan.
5
It is very important that you continue stirring the sauce in the saucepan while adding the flour mixture.
6
You may need to make more of the flour mixture to add to the enchilada sauce until you reach a desired consistency for the sauce.
7
The sauce should be slightly thick and not too runny.
1794
kcal
Calories
106
g
Fat
132
g
Carbs
95
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 c. hot water, 1 c. chili powder, 1 Tbsp. cumin, 1 Tbsp. onion powder, and more.
Yes, Cheese Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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