Cheese Enchiladas with Red Sauce
Delight in these classic Tex-Mex cheese enchiladas, smothered in a rich red sauce and baked to gooey perfection.
15 min
Prep
30 min
Cook
4
Serves
480
Calories
Macros · per serving
20g protein
40g carbs
25g fat
Ingredients
For 4 servings
- 12 corn tortilla
- 3 cups cheddar cheese
- 2 tablespoons vegetable oil
- 1 onion
- 2 garlic clove
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 cups canned tomato sauce
- 1 cup water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Finely chop the onion and garlic.
- 3
In a saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the onion and garlic, sauté until softened.
- 4
Stir in chili powder, cumin, and oregano. Cook for 1 minute.
- 5
Add the tomato sauce, water, salt, and black pepper. Bring to a simmer and cook for 10 minutes.
- 6
In a separate pan, heat the remaining 1 tablespoon of vegetable oil over medium heat. Lightly fry each tortilla on both sides, just until pliable.
- 7
Spread 1/2 cup of the red sauce on the bottom of a 9x13 inch baking dish.
- 8
Fill each tortilla with a heaping tablespoon of cheddar cheese, roll tightly, and place seam side down in the baking dish.
- 9
Pour remaining sauce over the enchiladas and top with remaining cheddar cheese.
- 10
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- 11
Serve hot from the oven.
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