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    You are in: Home / Recipes / Sa Style Cheese Enchiladas Recipe
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    Sa Style Cheese Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Betty K. Rocker's Note:

    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.

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    Units: US | Metric

    chili ingredients

    enchilada sauce ingredients


    1. 1
      Prepare Sauce.
    2. 2
      Heat oil in a 3-quart pot.
    3. 3
      Add flour and cook until golden brown, stirring constantly.
    4. 4
      Stir in chili powder, cumin, garlic, salt and pepper. Cook roux, stirring constantly, for 2-3 minutes.
    5. 5
      Gradually add the water, stirring until smooth. Add the tomato sauce. Boil gently for 15 minutes.
    6. 6
      Prepare Chili.
    7. 7
      While the sauce is simmering brown the ground beef in a large skillet.
    8. 8
      Add the garlic, cumin, bay leaf, salt and pepper.
    9. 9
      Cook for 10 minutes, stirring occasionally.
    10. 10
      Add the chili powder and 1 cup of water and bring to a simmer. Simmer for 20 minutes. Remove the bay leaf.
    11. 11
      Preheat oven to 350°F.
    12. 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. 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. 14
      Bake for 15-20 minutes or until cheese is melted and enchiladas are bubbly.

    Ratings & Reviews:

    • on October 24, 2012


      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***

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 27, 2012


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sa Style Cheese Enchiladas

    Serving Size: 1 (603 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 853.3
    Calories from Fat 500
    Total Fat 55.5 g
    Saturated Fat 15.1 g
    Cholesterol 95.1 mg
    Sodium 812.7 mg
    Total Carbohydrate 57.5 g
    Dietary Fiber 9.9 g
    Sugars 3.4 g
    Protein 35.9 g

    The following items or measurements are not included:

    American cheese

    queso blanco

    adobo seasoning

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