Cheese Enchiladas – Eric Meier Cooks
Enchiladas are a great choice when you go out for Mexican, but how can you get that taste at home? I think I’ve found the trick. First of all, bypass the canned enchilada sauces.
I found a great recipe from Vegetarian Times that will knock any canned sauce on its can. Use corn tortillas that you heat for about 10 seconds per side on a griddle or in a pan. Fill with your choice of cheese (queso Oaxaca if you can find it), other fillings and bake at 350 until the cheese melts.
This simple red sauce combines tomato sauce and vegetable broth plus spices.
- 1 15-oz. can tomato sauce
- 1 ¾ cups low-sodium vegetable broth
- 1 tsp. ancho chile powder
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. onion powder