My Mommas Cheese Enchiladas Recipe

Name: My Mommas Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Enchilada Sauce; 4 cups Water Or Broth; 1/2 cups White Or Whole Wheat Flour; 2 Tablespoons Chili Powder; 2 teaspoons White Or Apple Cider Vinegar; 1 teaspoon Garlic Powder; 1 teaspoon Dried Oregano Leaves, Rubbed; 1 teaspoon Salt; 12 Corn Tortillas; 1 pound Longhorn Or Colby Cheese, Shredded; 1 can 6 Oz. Black Olives, Sliced; 1/2 cups Sour Cream (optional); 2 Green Onions, Sliced Finely (optional)

Servings: persons

Enchilada Sauce
4 cups Water Or Broth
1/2 cups White Or Whole Wheat Flour
2 Tablespoons Chili Powder
2 teaspoons White Or Apple Cider Vinegar
1 teaspoon Garlic Powder
1 teaspoon Dried Oregano Leaves, Rubbed
1 teaspoon Salt
12 Corn Tortillas
1 pound Longhorn Or Colby Cheese, Shredded
1 can 6 Oz. Black Olives, Sliced
1/2 cups Sour Cream (optional)
2 Green Onions, Sliced Finely (optional)

1
Mix the first seven ingredients together to make the enchilada sauce.
2
Whisk together in a pan and heat until the sauce boils and thickens.
3
Stir often so the bottom doesnt stick.
4
Shred the cheese and mix in the sliced black olives.
5
Reserve a couple handfuls of cheese/olives to spread over the top of the enchiladas.
6
Take one corn tortilla and dip it into the hot enchilada sauce.
7
Let it set for a few seconds to soften the tortilla and make it pliable for rolling.
8
Lay the tortilla into a greased 9x13 glass cooking dish.
9
Lay a small handful of shredded cheese onto the tortilla.
10
Carefully roll the tortilla and slide to the side of the dish.
11
Repeat until the tortillas are all rolled and in the pan.
12
Ladle some enchilada sauce over the enchiladas and sprinkle the leftover cheese.
13
Garnish with chopped green onions, if desired.
14
Cover with aluminum foil and bake in a 350 degrees F oven for 45 minutes.
15
After the enchiladas are done, ladle some enchilada sauce on the top, and a dollop of sour cream and sprinkle of green onions, if desired.

863

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: Enchilada Sauce, 4 cups Water Or Broth, 1/2 cups White Or Whole Wheat Flour, 2 Tablespoons Chili Powder, and more.

Yes, My Mommas 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!

My Mommas Cheese Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions