Cheese Enchiladas

I was feeling cheese enchiladas that I topped with a can of beef chili. I made homemade enchilada sauce.

Ingredients

10 small flour tortillas

3 bricks of cheese shredded with the food processor. I recommend cheddar, colby jack, and pepper jack

2 16 ounce cans fire roasted diced tomatoes

2 4 ounce cans diced green chili

1 15 ounce can tomato sauce

1 onion, diced

1 clove garlic, minced

1/2 tsp salt

1 tsp cumin

1/2 tsp oregano

1/2 tsp basil

1/2 tsp cilantro

8 ounce sour cream

Make the enchilada sauce first!

Sautee onion and garlic in a large pot. In a blender puree the diced tomatoes. Add the pureed tomatoes, tomato sauce, chilis, seasonings to the pot with the onion and garlic. Bring to a boil, simmer for an hour.

Ladle a layer of sauce in the bottom of your casserole dish.

Add shredded cheese to tortilla, roll, place seem side down in the sauce.

Ladle a layer of sauce over the top of the enchiladas.

Top with remaining cheese.

Topping suggestions: sliced jalapeno, lettuce, tomato, diced onion, cilantro. I topped them with a bit of canned chili too. Served with our favorite cilantro lime rice and some refried beans.

Comments

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