Ingredients
Enchiladas
Cheese filling:
Cottage cheese - 1 cup
Shredded Sharp cheddar cheese - 1.5 cups
Shredded Pepper Jack/ Monterey Jack cheese - 1.5 cups
Shredded Mexican cheese blend -1.5 cups
Softened Cream cheese - 0.5 cups
Sour cream - 0.5 cups
To sauté :
Vegetable oil - 2 tbsp
Onion -1 large chopped
Green onion - 3 or four bunches chopped green portion
Jalapeño ( optional ) tamed - 1/8-1/4 cup chopped
Taco seasoning - 3 to 4 tbsp
Salt to taste
Black pepper to taste
Optional - fajita veggies , mushrooms ( if you love mushroom), tofu or morning star meat substitute crumbles
Oil - for toasting the tortilla
Corn tortillas - 1 large package
Topping :
Cilantro - chopped 1/2 cup
Separate 8oz package of shredded Mexican blend cheese for topping the enchiladas
Sauce :
Tomato paste - 6 oz
Vegetable stock - 2.5-3 cups
Vegetable oil - 2 tbsp
All purpose flour - 1.5 tbsp
Brown sugar - 1-2 tbsp ( or enough to make sauce less sour)
Dried oregano - 2 tsp
Cumin powder - 1 tsp
Chili powder - pinch
Garlic powder - 1 tsp
Onion powder - 1 tsp
Taco seasoning - 2 tbsp
Salt- 1/2 tsp
Black pepper - 1/2 tsp
Instructions ( make sauce ahead of time )
Sauce :
- In a heavy bottomed pot on medium heat add 2 tbsp of vegetable oil and heat it up
- Once oil is hot add the all purpose flour to it and mix it in for at least a minute to make a thick mixture and bring to a boil. Keep whisking it so it doesn’t burn or stick to the pot. Add a pinch of chili powder to it and keep mixing until the chili powder is roasted ( 1 min)
- Now add the tomato paste, vegetable stock, and all the rest of the sauce ingredients and mix them in well and let it come to a boil
- You can taste it and adjust the salt , sugar , seasoning to taste . I added more sugar since the sauce was too sour for me . I also added more broth to thin the sauce a little. Turn down the stove to low heat and let the sauce simmer for 10-15 minutes
- Take it off the stove and let it cool
Cheese enchilada :
- In a large bowl mix all the cheese mixture ingredients together and make a cheese mixture
- Now place a pan on medium heat, add the vegetable oil and sauté the onions, spices listed above in with the onions until translucent and then sauté the jalapeños. ( you can sauté optional ingredients in here and if using those please double or triple the spices to ensure these are seasoned ) add the green onions at the end and sauté them in.
- Add this sautéed seasoned onions to the cheese mixture and mix in. If you are using fajita vegetable or tofu or meat alternatives do NOT mix them in with the cheese , keep them aside separately to use as filling ( to be layered on top of the cheese mixture)
- Now place a skillet on medium heat and spritz a little oil each time and toast the corn tortillas one at a time on both sides until warm and set aside in a stack
- Preheat oven to 350 F
- Take a large baking pan 11x14 inches and spoon in at least 1/2 cup of the enchilada sauce to the bottom and spread it evenly and set aside
- Now you can assemble the enchiladas. Spoon the cheese mixture on to the middle of the tortilla and roll it and place seam side down in the baking dish on top of the sauce.
- Assemble them the same way each time and place in the pan side by side until the pan is filled with one layer of cheese enchiladas
- Now spoon sauce on top generously to coat and cover the enchiladas
- Place the rest of the cheese mixture on top evenly spreads out across and then cover the enchilada with the shredded Mexican cheese mixture ( 8 oz)
- Bake in the oven on the middle rack for 25-35 minutes until the cheese is melted and bubbly. Before taking the enchiladas out of the oven add chopped cilantro on top and let it cook for 2-3 minutes until slightly wilted
Now cut off a portion of enchilada and serve with a side of guacamole , sour cream , lettuce , onion , tomatoes.
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