Cheese Enchiladas Recipe

Name: Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Enchilada Sauce; 2 tablespoons shortening; 3 tablespoons flour; 2 (8 ounce) cans tomato sauce; 2 cups water; 1/2 teaspoon vinegar; 1/2 teaspoon sugar; 1 teaspoon garlic salt; 1 tablespoon chili powder (to taste); 1 1/2 cups shredded cheddar cheese; 1 1/2 cups shredded monterey jack cheese; Homemade Tortillas; 3 cups flour; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup warm water; 1/4 cup vegetable oil

Servings: persons

Enchilada Sauce
2 tablespoons shortening
3 tablespoons flour
2 (8 ounce) cans tomato sauce
2 cups water
1/2 teaspoon vinegar
1/2 teaspoon sugar
1 teaspoon garlic salt
1 tablespoon chili powder (to taste)
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded monterey jack cheese
Homemade Tortillas
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup warm water
1/4 cup vegetable oil

1
Enchilada Sauce:
2
Put shortening and flour in pan; add tomato sauce and water. Mix and cook until thickened. Add other sauce ingredients. Cheese is not a sauce ingredient. The computer just lumps all the ingredients together. Cook, the longer the better.
3
Homemade Tortillas:
4
In a medium bowl, combine flour, baking powder and salt.
5
Stir in water and oil. (This can be done in a mixer and turns out very well.) Turn dough onto counter and knead for 2-3 minutes until it is smooth and has no lumps.
6
Return dough to bowl, cover with damp cloth or wet paper towel and let sit for 15 minutes. Remove from bowl and divide into 10 pieces. Leave pieces on counter and cover again with a damp cloth for about 10 minutes. Roll out each piece of dough into an 8 inch round. Cook torillas on griddle. Makes 10.
7
*These tortillas come out thicker than the store bought variety. Just add more water and roll them out thinner to make them more like store bought ones.
8
Put some sauce in bottom of 9x13 pan.
9
Spread some sauce peanut butter style on each tortilla.
10
Place about 2 TBSP cheese on each tortilla. Roll up.
11
Place seam side down in pan.
12
Pour remaining sauce over enchiladas; sprinkle with remaining cheese. Bake uncovered at 350 degrees until cheese melts and enchiladas are hot, about 20 minutes.
13
Serve with olives, lettuce and sour cream if desired.

856

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Enchilada Sauce, 2 tablespoons shortening, 3 tablespoons flour, 2 (8 ounce) cans tomato sauce, 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.

That's it — enjoy your meal!

Cheese Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions