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  • corn tortillas for the number of enchiladas there should be enough sauce to make 3-4 dozen
  • 2 cups shredded cheddar cheese per dozen enchiladas


  • 2 Tablespoons olive oil
  • 2-3 clove garlic, minced
  • 1 medium yellow or white onion, diced
  • 1 teaspoon oregano (I used Mexican oregano but regular is fine)
  • 3 Tablespoons chilli powder
  • 1/2 teaspoon basil
  • 2 teaspoon cumin
  • 1 teaspoon chipotle chilli pepper (this is spicy, it can be reduced to taste)
  • 2-3 teaspoons salt
  • 1 teaspoon black pepper
  • 1 can(s) tomato sauce, 8 ounces
  • 4-5 cups water, divided
  • meat, you can use any meat – ground meat, shredded chicken
  • diced onions to top enchiladas (optional)


Step 1: Place a large saucepan on the stove and turn the heat to medium.

Step 2: Add olive oil and allow it to become hot.

Step 3: Add garlic and onions. Sauté until aromatic and translucent.

Step 4: Add 3 cups of water, tomato sauce, all the seasonings. Stir until well mixed.

Step 5: Allow the mixture to boil, then turn the heat down to low and simmer for about 45 minutes. Remove from the heat.

Step 6: Apply cooking spray in a large pan.

Step 7: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 8: Generously coat each tortilla with the sauce.

Step 9: Top each tortilla with cheese and meat.

Step 10: Roll each tortilla and arrange them into the prepared pan.

Step 11: Spread 1/2 cup of the enchilada sauce over the tortillas.

Step 12: Sprinkle shredded cheese and sliced onions on top.

Step 13: Place them inside the preheated oven and bake for 40 minutes.

Step 14: Remove from the oven and serve right away with rice. Enjoy!

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