How to Make Cheese Enchiladas with Homemade Sauce | Hilah Cooking

By Hilah Cooking · 60 min

Ingredients

Instructions

1. Rinse the chilies, remove stems and shake out seeds. Tear into strips and boil with 1/2 cup water until the water is gone, about 10 minutes.
2. Quarter the tomatoes and blend with the cooked chilies, onion, garlic, salt and vinegar until very smooth.
3. Heat the oil in a shallow pan until very warm. Carefully add the sauce (it may splatter) and stir to combine with the oil.
4. Keep the sauce warm over low heat in a skillet. Dip each tortilla in the sauce, flipping to coat both sides, and let it soak a few seconds to soften.
5. Lift out with tongs and place on a plate. Sprinkle about 2 tablespoons of cheese and some onion along the centre, then roll up and place in a 9x13-inch baking pan, seam side down.
6. Roll all 12 tortillas and pack them into the pan: line 8 lengthwise, then squeeze the last 4 along the side.
7. Spread the remaining sauce and cheese over the top.
8. Bake at 350 for about 10 minutes until the cheese melts.
9. Top with the remaining diced onion.

Summarized from Hilah Cooking's video. Watch it for the details.

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