Sa Style Cheese Enchiladas

Total Time
Prep 30 mins
Cook 30 mins

This is the way cheese enchiladas should taste! Not too spicy, with a savory meat sauce on top. We top ours with sour cream and cilantro.

Ingredients Nutrition


  1. Prepare Sauce.
  2. Heat oil in a 3-quart pot.
  3. Add flour and cook until golden brown, stirring constantly.
  4. Stir in chili powder, cumin, garlic, salt and pepper. Cook roux, stirring constantly, for 2-3 minutes.
  5. Gradually add the water, stirring until smooth. Add the tomato sauce. Boil gently for 15 minutes.
  6. Prepare Chili.
  7. While the sauce is simmering brown the ground beef in a large skillet.
  8. Add the garlic, cumin, bay leaf, salt and pepper.
  9. Cook for 10 minutes, stirring occasionally.
  10. Add the chili powder and 1 cup of water and bring to a simmer. Simmer for 20 minutes. Remove the bay leaf.
  11. Preheat oven to 350°F.
  12. Spray each tortilla with non-stick spray on one side and microwave all 8 tortillas in a stack for 45 seconds or until softened.
  13. Fill each tortilla with cheese blend and roll up. Place them seam side down in a baking dish and cover with Enchilada Sauce, Chili and Cheese.
  14. Bake for 15-20 minutes or until cheese is melted and enchiladas are bubbly.
Most Helpful

4 5

Pros: Loved the chili added as a topping and that the meat didn't overpower the other ingredients. We loved the enchilada sauce but thought the cumin was a bit too strong. I will cut it down to 1 tablespoon next time. Cons: The recipe doesn't state the size of the corn tortillas. I wanted to stay true to the recipe and didn't sub the corn for larger flour ones, which I knew would have worked better. The corn tortillas I purchased where small in diameter and made rolling individual enchiladas pretty impossible. My modifications: I kept the chili and sauce ingredients the same. I used an 18 pack of corn tortillas and doubled the cheese, using cheddar instead of American. In a 9 x 13 pan, I put two ladles of sauce on the bottom. Topped the sauce with a layer of 6 tortillas and half the cheese. Another ladle of sauce on top of the cheese. Repeated with another layer of tortillas, cheese and sauce. Topped with a final layer of tortillas, the rest of the sauce and the final cup of cheese. Baked as instructed and served with pico de gallo and sour cream. Thanks for sharing! ***Made for Fall PAC 2012***

4 5

I made these for dinner tonight. After reading the other review I only used 1 tbs cumin in the sauce and that was just right. And it makes a lot of sauce! There would have been plenty to cover 12 enchiladas instead of 8. I used sharp cheddar and queso fresco. Nice combination of flavors. Served them with southwestern rice & beans.