Why do you need Cheese Enchiladas with Homemade Red Sauce? Because melty-gooey cheesy enchiladas smothered in an incredible homemade red enchilada sauce is Muy delicioso! Plus, this makes a very generous dinner for four for under $2.00 per serving!

 

CHEESE ENCHILADAS WITH HOMEMADE ENCHILADA SAUCE

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

 

 

Here’s How:

 

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! Slowly add water and whisk vigorously. Add remaining ingredients bring to a boil and simmer for about 10 minutes.

 

 

 

Cheese Enchiladas with Homemade Red Sauce

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

 

 

 

Here’s How:

 

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 by using 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!

 

 

 

 

You may also like – Southwestern Casserole    15 Things Restaurant Owners Don’t Want You To Think About