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Cheese Enchiladas

Spicy authentic enchilada sauce is the star in this cheese filled indulgent meal. 



We never ate Mexican food growing up. There only spices my dad likes is pretty much salt and pepper.  So anything that required more spices than that never made it to our table . When I moved to Houston with my ex husband, I got to experience authentic Mexican food and I instantly fell in love. Not being a fan of ground beef, I gravitated toward cheese enchiladas, or chicken enchiladas. 

I've been in the cheesy spicy kinda mood lately. So I decided to make a dish I hadn't made in years, Cheese Enchiladas. I have to say I could live on cheese enchiladas, for the rest of my life, LOL. The sauce is so simple to make and is bursting with Mexican flavors. AND who can resist melty cheese? A match made in heaven!






Enchilada Sauce


2 Tbs oil (I used an avocado/coconut blend)
1/4 C flour 
3 Tbs chili powder
1 tsp cumin
1/2 tsp dehydrated onion
pinch cayenne pepper powder
1/4 tsp oregano
1/4 tsp garlic powder 
1/4 tsp sea salt
1/4 tsp black pepper
2 C chicken stock

In a sauce pot heat the oil over medium heat. Add in the flour, mix to combine and cook for 1-2 minutes. Add in the remaining seasonings, mixing until clumpy but combined.  Slowly whisk in the chicken stock, until mixture is smooth. Cook for 10 minutes, until sauce has thickened.

Cheese Enchiladas


8-10 small flour tortillas
2 1/2 C of sharp cheddar, shredded
1 C Colby jack cheese, shredded
red enchilada sauce

In a large baking dish, ladle enough enchilada sauce to cover the bottom of the dish. Take your tortilla and spread a bit of enchilada sauce onto it (some people like to dip their tortillas into the sauce,  but I find it too messy). Take a big handful of Cheddar cheese and place it in the center of the tortilla. Fold over the 2 sides, so they cover the cheese and each other. Place seem side down into baking dish. Repeat with remaining tortillas. Ladle remaining enchilada sauce over stuffed tortillas and sprinkle with Colby jack cheese. Cover with foil and bake at 375, for 25 mins, until cheese is melted through.  Uncover and bake for 10 minutes. Let sit 10 mins before serving.


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