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Cheese Enchiladas
Ingredients:
6 Cups Tomato Sauce
In a saucepan pour, six cups of tomato sauce to this add 3 teaspoons tomato paste 1/8 teaspoon Spanish paprika, and garlic powder. Simmer over medium heat until spices are able to “mingle” as my grandma says. While your sauce is cooking, grate your block of cheese. Heat coconut oil in an omelet pan and when hot fry up your tortillas until they are cooked but still soft enough to bend. I just had to practice with this.
It was slightly browning in some places. Remove tortillas from the oil and place them on a plate with paper towels to absorb extra oil. Then when you are done take a tortilla and place in your baking pan.
Cheese Enchiladas
Ingredients
- 6 Cups Tomato Sauce
- 3 Teaspoon Paste
- 1 Teaspoon Spanish Paprika
- 1/8 Teaspoon Garlic Powder
- 1/8 Teaspoon Chili Powder
- 1 Teaspoon Chopped Dry Onions
- Block of Cheddar or Jack cheese grated
- 20 Organic Corn Tortillas
- Oil
- 15x10x2 baking dish
Instructions
In a saucepan pour, six cups of tomato sauce to this add 3 teaspoons tomato paste 1/8 teaspoon Spanish paprika, and garlic powder. Simmer over medium heat until spices are able to "mingle" as my grandma says. While your sauce is cooking, grate your block of cheese. Heat coconut oil in an omelet pan and when hot fry up your tortillas until they are cooked but still soft enough to bend. I just had to practice with this.
It was slightly browning in some places. Remove tortillas from the oil and place them on a plate with paper towels to absorb extra oil. Then wen you are done take a tortilla and place in your baking pan.
Put two tablespoons of your sauce down the center
add cheese
Roll up your tortillas and place them in two rows with the seam of the tortilla facing down.
When you have finished and your pan is full, ladle more sauce over enchiladas and top with more grated cheese.
Cook in a preheated 350-degree oven for about 30 minutes or until cheese is melted and it is hot all the way through.
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Cheese Enchiladas -
6 Cups Tomato Sauce
Type: Main Course
Cuisine: Mexican
Preparation Time: PT
Cooking Time: PT
Total Time: PT
Recipe Ingredients:
- 6 Cups Tomato Sauce
- 3 Teaspoon Paste
- 1 Teaspoon Spanish Paprika
- 1/8 Teaspoon Garlic Powder
- 1/8 Teaspoon Chili Powder
- 1 Teaspoon Chopped Dry Onions
- Block of Cheddar or Jack cheese grated
- 20 Organic Corn Tortillas
- Oil
- 15x10x2 baking dish
Recipe Instructions: In a saucepan pour, six cups of tomato sauce to this add 3 teaspoons tomato paste 1/8 teaspoon Spanish paprika, and garlic powder. Simmer over medium heat until spices are able to "mingle" as my grandma says. While your sauce is cooking, grate your block of cheese. Heat coconut oil in an omelet pan and when hot fry up your tortillas until they are cooked but still soft enough to bend. I just had to practice with this. It was slightly browning in some places. Remove tortillas from the oil and place them on a plate with paper towels to absorb extra oil. Then when you are done take a tortilla and place in your baking pan. Put two tablespoons of your sauce down the center add cheese Roll up your tortillas and place them in two rows with the seam of the tortilla facing down. When you have finished and your pan is full, ladle more sauce over enchiladas and top with more grated cheese. Cook in a preheated 350-degree oven for about 30 minutes or until cheese is melted and it is hot all the way through. Serve with Spanish Rice and Refried Beans
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