Name: Cheesy Bliss Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1/2 teaspoon black pepper; 1 jalapeño, finely chopped; 1 teaspoon kosher salt; 2 tablespoons chili powder; 2 tablespoons cilantro, finely chopped; 1 teaspoon cumin; 3 cups shredded cheese, divided; 15 oz tomato sauce; 1 teaspoon smoked paprika; 1 tablespoon sugar; 4 cloves garlic, minced; 2 tablespoons vegetable oil; 12 corn tortillas; 2 cups low-sodium chicken broth; 1/2 cup onion, finely chopped

Enchiladas

What ingredients do I need to make enchiladas?

What is the best type of tortilla to use for enchiladas?

What is a common mistake when making enchiladas?

How long can I store leftover enchiladas?

Delight your taste buds with these mouthwatering cheesy enchiladas, featuring a homemade enchilada sauce that's guaranteed to impress. The perfect dish for a family dinner or satisfying comfort food, it will quickly become a go-to favorite.

Wheat

Milk

Seasonings

gram

black pepper

Fresh Vegetables

jalapeno

Coarse Salt

chili powder

fresh cilantro

ground cumin

Cheese

shredded cheese

Pasta Sauces

tomato sauce

smoked paprika

Sugars & Sweeteners

sugar

garlic

Oils

milliliter

vegetable oil

Tortillas & Wraps

corn tortilla

Stocks & Broths

Reduced Sodium Chicken Broth

onion

Vitamin K

Vitamins

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Water

Calories

Cholesterol

Trans fatty acids

Magnesium

Minerals

Phosphorus

Vitamin C

Lycopene

Lactose

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Beta-cryptoxanthin

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Vegetarian Enchiladas

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Chorizo and Sweet Potato Enchiladas

Cheesy Bliss Enchiladas

Baking Goods

Produce

Dairy

Pasta, Sauces, Grain

Bakery

Meal

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Heat vegetable oil in a large skillet over medium-low heat. Add chopped onion and jalapeño, and sauté until the onions are soft and translucent, about 5-10 minutes.

Stir in minced garlic and cook for 2 more minutes.

Add chicken broth, tomato sauce, chili powder, smoked paprika, sugar, cumin, salt, and black pepper to the skillet. Stir to combine, and bring to a boil.

Let the sauce simmer over medium-low heat for 15 minutes, or until it's reduced by half. Stir in finely chopped cilantro after it's reduced and set aside.

Preheat oven to 400 degrees Fahrenheit and spray a 9x13-inch baking dish with non-stick cooking spray.

Spread 1/2 cup of the enchilada sauce evenly on the bottom of the prepared baking dish.

Fill each tortilla with the cooked onion mixture (strained from the sauce), 1/4 cup of shredded cheese, and 1 tablespoon of enchilada sauce. Roll the tortillas and place seam-side down in the baking dish.

Pour the remaining enchilada sauce over the rolled tortillas, and sprinkle the remaining shredded cheese on top.

Cover the baking dish with foil and bake for 30 minutes, or until heated through and bubbling. Serve the enchiladas with additional chopped cilantro and sour cream, if desired.

Cheesy Bliss Enchiladas

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