{Cheese Enchilada's Recipe}

WOW, it feels good to be back! I am so happy to be here sharing again, I have missed you guys!!

So I thought I would come back with a bang and share one of my families FAVE recipes...Cheese Enchiladas! These are SOOOOO easy and fast, you will be making them all the time too!

What you need:
(for sauce)
2-3 cups chicken broth (to the consistency you like, start with 2C and add more if needed)
4 Tbs Chili Powder
1 tsp. ground cumin
2 heaping tsp. garlic powder (with no salt added)
3/4 tsp. salt
1 pinch ground cinnamon (less than 1/16 tsp.)
1/3 tsp. sugar (helps cut the bitterness of the chili powder)
5 Tbs. cold water
5 Tbs. white flour

(for enchiladas)
1 onion, chopped
2C. cheddar cheese, shredded (keep some on the side for TOPPING!)
1C. Monterrey jack cheese (this is VERY important!)
Corn Tortillas (I usually make about 8-10)

How to make it:
1.) To make sauce, mix flour and water together until there are no lumps. If there are lumps now, you will have lumpy sauce. (add the water to the flour a little at a time!) Then, combine all ingredients, except water and flour mix, in a sauce and bring up to a boil, then reduce heat to a simmer and cook 3 minutes.
Slowly add in the flour mix with a whisk and cook another 3 min. until thick.


2.) For Enchiladas, heat corn tortillas in the microwave, wrapped in a MOIST paper towel, about 1 1/2 minutes, just until hot.

3.) Take a tortilla and add about 1/3C cheese and a few chopped onions. Roll and place in a casserole dish sprayed with cooking spray.

4.) When all enchilada's are rolled...


cover with sauce and top with cheese.

Bake in a 350 degree oven about 15-25 minutes just until cheese on top is melted and a little brown.



We serve these with homemade re-fried beans and Spanish rice! YUM! Top with just a little bit of sour cream and some fresh chopped onions and they are PERFECT!