90 Second Cheese Enchilada

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Aug. 27, 2013

Mexican food may look complicated, but it's not at all! A few spices, tomato sauce, cheese and tortillas mean Cheese Enchiladas are on the menu tonight. Ole!


For enchilada sauce
Vegetable oil 1/4 Cup (4 tbs)
Flour 2 Tablespoon
Chili powder 3 Tablespoon
Canned vegetable broth/Canned chicken broth 1 1/2 Cup (24 tbs)
Tomato sauce 8 Ounce
Ground cumin 1/2 Teaspoon
Garlic and pepper seasoning 1/2 Teaspoon (California style)
Sugar 1/2 Teaspoon
To heat tortillas
Corn tortillas 12 (yellow or white)
Vegetable oil 2 Tablespoon
To assemble enchiladas
Shredded cheddar jack cheese 1 Pound
Shredded iceberg lettuce 2 Cup (32 tbs)
Pico de gallo/Salsa 1/4 Cup (4 tbs)



1. Preheat oven to 350 degree F.


For Enchilada Sauce:

2. In a medium skillet or heavy saucepan, heat oil over low flame.

3. Add flour, chili powder and stir to blend. Whisk for 1-2 minutes or until cooked.

4. Slowly add vegetable broth (or chicken broth), whisking until smooth.

5. Add tomato sauce, cumin, garlic pepper, and sugar. Whisk to blend. Simmer over medium-low heat for 15 minutes or until thickened, stirring frequently. Remove from flame and set aside.

To Heat Tortillas:

6. In a skillet, heat oil over low flame.

7. Heat each tortilla briefly (about 5-10 seconds) on each side to soften.

To Assemble Enchiladas:

8. On a flat work surface, place one tortilla, arrange 1/4 cup shredded cheese down the center, roll closed and arrange, seam side down in an oiled baking dish. Repeat with remaining tortillas.

9. Pour the enchilada sauce evenly over the top and sprinkle with remaining shredded cheese.

10. Bake for 15-20 minutes, or until sauce is bubbly and cheese is melted.


11. Garnish with shredded lettuce and pico de gallo. Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 661Calories from Fat 368

 % Daily Value*

Total Fat 41 g63.1%

Saturated Fat 17 g85%

Trans Fat 0 g


Sodium 826 mg34.42%

Total Carbohydrates 53 g17.7%

Dietary Fiber 6 g24%

Sugars 4 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet