Easy Cheesy – Enchiladas!!!!

If you like cheese and ease in cooking and delicious results we have a great dish for you!
This is a tale of cheesy enchiladas in really delicious homemade sauce…a sauce that is faster and easier than running to the market to buy a can of enchilada sauce and sooooo much tastier!  And if that isn’t enough it is gluten free as well.  We think there should be some of these great enchiladas in your weekend.

We served our enchiladas with buttery, oniony, yummy rice, creamy chipotle coleslaw, guacamole and chips and the perfect margarita.  But we promise, no matter what you serve yours with, this is destined to become one of your “go-to” favorite recipes.  Great food that’s easy to prepare and delicious to eat…that’s real abundant living!

Cheesy Homemade Enchiladas

6 – 8 corn tortillas
3 cups grated cheese, Pepper jack or sharp cheddar
1/4 cup sour cream
1/4 cup chopped onion, green or white finely chopped

For garnish: (optional)
chopped cilantro
sour cream
sliced avocado

Stir 2 cups grated cheese, chopped onion and sour cream together.  Set aside.

Homemade Sauce

2 tablespoons sunflower oil
3 tablespoons chile powder
1 teaspoon ancho chile powder
1 chipotle chile and 1 tablespoon of the adobe sauce
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon sea salt
4 cups chicken stock
1/4 cup corn starch

Heat the oil and stir in the chile powders, chipotle chile and sauce, and spices and salt.  Stir and cook until the oil is hot and just about to smoke.  Stir in the chicken stock and corn starch.  Cook on a medium heat until the sauce begins to thicken.

To assemble enchiladas:

Pour about 1/2 cup of enchilada sauce into a shallow dish. This is to dip the tortillas into as you are preparing to fill them.  Pour another 1/2 cup of sauce into the bottom of a baking dish, which you will use to bake your enchiladas.  Put your tortilla over the flame of a gas burner and turn to both sides just long enough to soften the tortilla.  (If you don’t have a gas stove, heat the sauce in a frying pan and soften the tortillas in the hot sauce).

Place a couple of tablespoons of cheesy mixture into the center of the tortilla and roll the tortilla up and place in a baking dish, seam side down.  Repeat until the cheese mixture is gone or baking dish is filled.  Pour sauce over the top of the cheesy enchiladas and top with the last cup of grated cheese.  Bake in a preheated 375 degree oven for 15 minutes.

Serve up enchiladas and top with sour cream, sliced avocado and chopped cilantro or as you like them.  Eat up and enjoy!!!