Cheesy and Delicious: How to Make Homemade Cheese Enchiladas

Ingredients:

10-12 corn tortillas

1/4 cup vegetable oil

1 medium onion, diced

3 cloves garlic, minced

2 cans (15 oz each) tomato sauce

1 tbsp chili powder

1 tsp cumin

1/2 tsp salt

2 cups shredded cheddar cheese

Optional toppings: chopped fresh cilantro, sliced green onions, sliced black olives, sour cream

Instructions:

Preheat oven to 350°F.

Heat the vegetable oil in a small skillet over medium-high heat. Dip each corn tortilla in the hot oil for a few seconds on each side until lightly fried. Drain on paper towels.

In a medium saucepan, sauté the onion and garlic until tender. Add the tomato sauce, chili powder, cumin, and salt. Bring to a simmer and cook for 10-15 minutes.

Spread a spoonful of the tomato sauce mixture on the bottom of a 9x13 inch baking dish.

Fill each fried tortilla with a handful of shredded cheddar cheese and roll up tightly. Place the rolled enchiladas seam side down in the baking dish.

Pour the remaining tomato sauce mixture over the enchiladas. Top with additional shredded cheddar cheese.

Bake for 20-25 minutes until the cheese is melted and bubbly.

Serve hot, garnished with chopped fresh cilantro, sliced green onions, sliced black olives, and sour cream, if desired.

Enjoy these delicious and cheesy enchiladas as a main dish for dinner or a tasty party appetizer!