Melty-gooey cheesy enchiladas smothered in a killer homemade red enchilada sauce. Muy delicioso! Makes a very generous dinner for four for under $1.50 per serving!
Makes 3 cups sauce for under $1
Cheese Enchiladas – serves 4
Diva Patti’s Enchilada Sauce
This sauce is so delicious and fast and easy to make you’ll never buy canned enchilada sauce again! This makes 3 cups of sauce for under $1. It takes literally 3 minutes to make and 10 minutes to simmer.
Note to self: have everything measured and ready before you start as this goes really fast and you don’t want to burn your flour and oil once you start.
What You’ll Need:
- ¼ cup vegetable oil
- ¼ cup all-purpose flour
- 2 tablespoons chili powder
- 2 cups water
- ½ teaspoon ground cumin
- 1 (8-ounce) can tomato sauce
- 1 teaspoon salt
- ½ teaspoon garlic powder
On medium heat, heat oil in large 2-quart saucepan; whisk in flour and cook for 1 minute, whisking constantly. Add chili powder and whisk quickly to incorporate, don’t burn this! Add water slowly and whisk vigorously. Add remaining ingredients bring to a boil and simmer for about 10 minutes.
What You’ll Need:
- 8 (soft taco sized) flour tortillas
- 2 cups shredded Mexican blend cheese or more if you’re feeling generous.
- Enchilada sauce –above
Preheat the oven to 375°. Lightly oil a 9×13 baking pan. Put about ½ cup of the enchilada sauce in the bottom of the pan. Put a scant ¼ cup of cheese in a tortilla and roll it up like a loose burrito. Place in one end of the pan. Repeat with all the tortillas lining them up side by side. Squish them together if you need to. Spoon about 1/4 cup of sauce over each enchilada. Sprinkle any remaining cheese over the top. Place in oven for 10-12 minutes or until it’s all bubbly and melted.
Serving suggestions: You can add shredded chicken, pork or a can of refried beans if you feel you want additional protein. Serve with a green salad on the side.
Cool Note: I had about ¾ cup enchilada sauce left over. I froze it in individual servings in an ice cube tray and it froze beautifully. So I have a zip top baggie of sauce cubes ready. Now if I’m making a quesadilla for a quick snack, I can make it a cheese enchilada instead. It’s also great on a grilled cheese sandwich or with any kind of meat, beef, chicken or pork. Divalicious!
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