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This cheese enchiladas recipe has been a part of our entire lives. My mother learned to make them when she was a little girl and she taught us when we were just knee-high to a grasshopper and so here we are sharing with our friends. Prepare to feast on these!

What Kind Of Tortillas Are Best For Cheese Enchiladas?

Contents hide

1 What Kind Of Tortillas Are Best For Cheese Enchiladas?

2 Why Are My Cheese Enchiladas Soggy?

3 Why Are My Enchiladas Falling Apart?

Use a sturdy corn tortilla to make your cheese enchiladas.

Why Are My Cheese Enchiladas Soggy?

The secret to having your enchiladas not be soggy is slightly fry your tortillas. This way they do not absorb as much sauce.

Why Are My Enchiladas Falling Apart?

Normally enchiladas are made with less sauce. Try to not over-saturate your enchiladas in the 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

Directions:

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

Print Cheese Enchilada Recipe Here

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.

Check out these other recipes before you go:

Everything Cookies

Be My Valentine Pie Pops

Smore Frappuccino