Homemade Enchilada Sauce - Homemade Cheese Enchiladas

I watched a YouTube video from Rachel Cooks with Love last night. She has some of the best recipes. I encourage you to check her out on YouTube. This recipe is no different, it truly is the best enchilada sauce. This recipe makes a deep rich sauce full of flavor. It is not that strong red sauce that you get in a can from the store.  

To watch the instructions in full you can find the video here: Best Enchilada Sauce

I decided to make Cheese Enchiladas for lunch today and I also made a Beef Enchilada Casserole for the Sabbath. It was easy to create the casserole since the basic ingredients are the same as the cheese enchiladas. I only had to add the ground beef and I already had it cooked.

I prepared all the spices in advance. 

I followed the instructions in the video.

Made a roux.

Started adding spices.

Added the stock.

Added the tomato paste.

Added the sugar.

Let it simmer.

I prepared the cheeses and chopped the onions.

I grated extra to have on hand.

I readied the tortillas. Frying them in a little oil for a few seconds gives this dish a great flavor.

We are ready to put them together.

Dip the fried tortillas in the enchilada sauce.

Add cheese and onions and roll them up. Place in a baking dish. I used a cast iron skillet.

I topped with cheese, onions and a little more sauce.

I baked at 350 degrees until the cheese was melted and browned a little.

 

I served it with Pickled Mexican Carrots. You can find the recipe here: Pickled Mexican Carrots

INGREDIENTS:

2 Tbs melted butter 1 Tbs vegetable oil 3 Tbs All-purpose flour 1 1/2 Tbs chili powder 2 tsp Paprika 1 tsp onion powder 2 tsp garlic powder 1 tsp ground cumin 1/2 tsp oregano 3 C. chicken broth 2 tsp tomato paste 1 & 1/2 tsp chicken bouillon 1/2 tsp sugar Salt, if needed (It didn't need it.) Corn tortillas

1/2 Medium onion, chopped 3/4 Lb American cheese, grated (I used cheddar cheese and mozzarella) FOR TORTILLAS 1/2 C. vegetable oil  

8 Corn tortillas

Enjoy,

Mrs. Smith