Recipe by ~*Miss Diggy*~
These are what my DH requested on Father's Day of 2007. So, looking through my cupboards I realized that I didn't have a few things I needed for my enchilada sauce, nor corn tortillas, so I created my own. I hope that you enjoy this!
Top Review by sbera007
Awesome! We used cheddar and jack instead of mozzarella, but I think mozz. would have been good too. The best part of these are the sauce. The only other change I made was to omit the onion because I don't care for them. Next time, I may cut the water down to 3 cups as my enchiladas were floating in sauce:) I will make these again for sure. Made for My-3-Chefs 2009.
- 4 tablespoons butter
- 2 cups onions, diced
- 1 teaspoon salt
- 2 1⁄2-3 cups mozzarella cheese, shredded
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons dried ancho chile powder
- 1 1⁄2 tablespoons flour
- 2 (8 ounce) cans tomato sauce
- 4 cups water
- 3 chicken bouillon cubes, crushed
- 8 (10 inch) flour tortillas
Directions See How It's Made
- Sauté onions in the butter in a large saucepan.
- Add salt to it as well.
- When soft, take most onion out of saucepan, leaving about 1/4 - 1/3 cup, and put into a bowl to cool.
- Mix chili powders, cumin, and flour together.
- Add into sauce pan with water, tomato sauce, and crushed bullion cubes, mixing well.
- Let simmer for 5 minutes, and turn oven to 350°F.
- In bowl with onions, add cheese and mix well.
- Put 3/4 cup sauce into 9x13 inch baking dish to cover bottom.
- Spoon cheese mixture down the middle of the tortillas, and then add a little sauce on top, and roll.
- Place into 9x13 inch baking dish, seam side down and repeat, leaving a little of cheese mixture and sauce for top of enchiladas.
- Top with remaining sauce (if there is too much then add as much as you would like and save the rest), and then with cheese.
- Bake for 30-35 minutes.