Knock It Out Of The Park Style Enchiladas
These "easy cheesy enchiladas" are simple and fun to make with the kids. Add chicken or beans to give it more protein. Or try using corn tortillas instead of flour.
Ingredients
| Garlic powder | 1 Tablespoon | |
| Onion powder | 1 Tablespoon | |
| Ground cumin | 1 Tablespoon | |
| Chili powder | 2 Tablespoon | |
| Flour | 4 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Chicken broth | 4 Cup (64 tbs) | |
| Tomatoes | 18 Ounce | |
| Flour tortillas | 10 ((corn tortillas are used)) | |
| Shredded mexican blend cheese | 4 Cup (64 tbs) | |
| Cilantro bunch | 100 Gram ((1 bunch)) |
Directions
GETTING READY:
1.Preheat oven to 350 F.
MAKING:
2.Add all the dry ingredients and olive oil to a small pot.
3.Whisk the mixture over medium high heat for 2 minutes.
4.Slowly whisk in broth and tomato sauce. Bring to boil.
5.Simmer over medium heat for 5 minutes. Set aside and cool.
6.Pour 1 cup sauce into baking sheet. Next, assemble enchiladas.
7.Set tortilla on plate. Smear 1-2 Tbsp (depending on side of tortillas) sauce on top.
8.Sprinkle 1/3 cup cheese across the center of tortilla. Fold bottom edge over the cheese and roll. Place in pan with the seam facing down. Repeat, making a long row of tightly packed enchiladas.
9.Pour remaining sauce on top. Sprinkle with cheese.
10.Bake 20 minutes. Cool for 5 minutes. Garnish with minced cilantro.
SERVING:
11.Serve and enjoy.
NOTES:
Since we added more sauce, our's came out a little saucier but it was still amazing!
Recipe Summary
