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.
|Garlic powder||1 Tablespoon|
|Onion powder||1 Tablespoon|
|Ground cumin||1 Tablespoon|
|Chili powder||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Chicken broth||4 Cup (64 tbs)|
|Flour tortillas||10 (((corn tortillas are used)))|
|Shredded mexican blend cheese||4 Cup (64 tbs)|
|Cilantro bunch||100 Gram (((1 bunch)))|
1.Preheat oven to 350 F.
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.
11.Serve and enjoy.
Since we added more sauce, our's came out a little saucier but it was still amazing!