What Kind Of Tortillas Are Best For Cheese Enchiladas?
Why Are My Cheese Enchiladas Soggy?
Why Are My Enchiladas Falling Apart?
6 Cups Tomato Sauce
In a saucepan pour, six cups of a nice and thick tomato sauce to this add three 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. Now, while your sauce is simmering, grate your block of cheese. You can use the fine or the regular option for grating, they will both work well. Heat coconut oil in an omelet pan and when hot fry up your tortillas until they are cooked but still soft enough to bend. Cook briefly on each side using tongs to turn the tortilla. Do not overcook. I just had to practice with this.
It was slightly browning in some places. Remove the corn tortilla from the oil and place them on a plate with paper towels to absorb extra oil. We have found that the best way to roll enchiladas are like this. We like to dip the tortilla in the enchilada sauce and set them your baking pan.
Put about two tablespoons of your enchilada sauce down the center of the tortilla and then add the grated cheese to just the center of the tortilla on top of the sauce.
- 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
- 15x10x2 baking dish
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
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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