Easy Cheesy Enchiladas
By Chef: Eaton
This is a great authentic mexican dish and the sauce is made from scratch! Don't be intimidated, it's very simple and delicious. I like to make a double or triple batch of the sauce and fr
Prep Time:
30 mins.
Cook Time:
30 mins.
Overall Rating:

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Recipe Ingredients & Directions


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1/4 cup flour
1/4 cup shortening
2 T chili powder
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
1 - 8 oz can tomato sauce
3 beef bouillon cubes
2 cups water
1 lb cheddar cheese
1 dozen corn tortillas
1/2 cup vegetable oil


Sauce: Put 1/4 cup of flour into a sauce pan on low heat. "Brown" the flour and allow the flour to heat through. (Make sure to watch the flour constantly, because if it burns you have to start all over.) Add the shortening and seasonings to the flour to make a paste. (It will be thick) Gradually add the water to the paste. Add tomato sauce and crumble the bouillon cubes into the mixture. Stir constantly until the sauce is thick to desired consistency. Enchiladas: Pour 1/2 cup of vegetable oil to a fry pan/skillet on low to medium heat. When oil is hot, dip corn tortillas in oil one by one for just a few seconds. (The oil warms the shells and helps to make them easy to roll.) Place tortillas onto papertowels until ready to roll. Prepare cheese for enchilada filling by cutting 12 slices about 1/8" - 1/4" thick. (I like to use slices of cheese because they are the perfect width for the filling and rolling the enchiladas is simple.) Grate remaining cheese to sprinkle over the top of rolled enchiladas. You are now ready to roll! Dip the tortillas into sauce one at a time and place in pan you will be using to bake them in. Place a slice of cheese onto the tortilla coated with sauce and roll into an enchilada. Do this with as many sauce coated tortillas as you would like. When your pan is full with enchiladas, sprinkle them with grated cheese and bake until cheese is melted through. Allow to cool slightly before serving about 3 - 5 minutes. Serve and enjoy!