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Vegetarian Cheese Enchiladas

Cooking Method
Difficulty Intermediate
Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins
Servings 6
Best Season Suitable throughout the year
  • 6-8 yellow corn tortillas
  • 1/4 cup chili powder
  • 3/4 teaspoons cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 2 1/4 cups low sodium vegetable broth
  • 2 tablespoons extra virgin olive oil (for sauce)
  • 2 tablespoons all purpose flour
  • 2 tablespoons extra virgin olive oil (for tortillas)
  • 6-8 ounces 4 cheese mexican blend
  • 1/4 teaspoon salt (or to taste)
  • black pepper (to taste)
  • 1-2 tablespoon green onions (sliced thinly)
  • 1-2 tablespoon cilantro (for garnish)
  1. Set your stove temperature to medium-high heat.

  2. Add 2 tbsp of olive oil to a pot. Add the flour and mix it with the olive oil using a whisk about 1 minute to make the sauce.

  3. Add the chili powder, cumin, oregano and garlic powder to the flour mixture continuing to stir with a whisk.

  4. Add the low sodium vegetable broth slowly stirring with the whisk. Decrease the heat to medium.

  5. Add salt. Add more to taste if desired.

  6. Continue to heat the sauce until it thickens.
  7. Preheat a skillet to medium high heat and add olive oil. Heat your tortillas on each side being sure not to burn them. Set aside.

  8. Take 1/2 to 1 cup of enchilada sauce and pour in a baking dish covering the bottom of the dish.

  9. Take each tortilla and dip them lightly at the bottom of the dish. 

  10. Take a finger full or about 1/3-1/4 cup of cheese and place it in the tortilla and roll it to close.

  11. Continue step 8 and 9 until all tortillas are filled.

  12. Pour sauce over each tortilla. Sprinkle cheese over the top of each tortilla.

  13. Top with green onions.
  14. Bake at 350 for 20 minutes or until cheese is completely melted.
  15. Remove the enchiladas from the oven and garnish with cilantro.

Keywords: cheese, mexican, enchilidas, corn tortills