Cheese Enchiladas (w vegan option)

Cheese Enchiladas (w vegan option)

Cheese Enchiladas




  • 8 soft corn tortillas
  • 4 cups shredded cheddar/jack cheese (or vegan cheese)
  • Enchilada sauce homemade (recipe below)
  • 1/2 white onion, chopped (optional)
  • Fresh cilantro, chopped (optional)


Enchilada sauce Ingredients:

4 tbsp olive oil
8 tbsp all purpose flour
3 tbsp Powder
1 tsp garlic powder
1/2 tsp oregano
1 tsp salt

1 tsp cumin
4 cups chicken broth (use veggie broth for vegan)





  1. Preheat oven to 350 degrees F.
  2. Spoon 1/2 cup of the enchilada sauce over the bottom of a 9x13 casserole dish
  3. Dip each corn tortilla into the enchilada sauce. Place 1/2 cup of shredded cheese, and 1 Tbsp of the chopped onion, down the middle of a corn tortilla, and roll it up. Place into the baking dish seam side down. Continue with the remaining 7 corn tortillas.
  4. Pour the remaining enchilada sauce over the top, and sprinkle with the remaining cheese.
  5. Bake for 20 minutes.
  6. Remove from the oven, topped with chopped cilantro.

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