Cheese Enchiladas

These cheese enchiladas have been a part of our entire lives. My mother learned to make them when she was a little girl and she taught us when we were just knee-high to a grasshopper and so here we are sharing with our friends. Prepare to feast on this 


6 Cups Tomato Sauce 
3 Teaspoon Paste 
1 Teaspoon Spanish Paprika 
1/8 Teaspoon Garlic Powder
1/8 Teaspoon Chili Powder 
1 Teaspoon Chopped Dry Onions
Block of Cheddar or Jack cheese grated
 20 Organic Corn Tortillas
Coconut Oil
15x10x2 baking dish


In a saucepan pour, six cups of tomato sauce to this add 3 teaspoons tomato paste 1/8 teaspoon Spanish paprika and garlic powder. Simmer over medium heat until spices are able to "mingle" as my grandma says.    While your sauce is cooking, grate your block of cheese.   Heat coconut oil in an omelet pan and when hot fry up your tortillas until they are cooked but still soft enough to bend.  I just had to practice with this.

It was slightly browning in some places.  Remove tortillas from the oil and place on a plate with paper towels to absorb extra oil.  Then when you are done take a tortilla and place in your baking pan.

Put two tablespoons of your sauce down the center 

add cheese

Roll up your tortillas and place in two rows with the seam of the tortilla facing down. 

 When you have finished and your pan is full, ladle more sauce over enchiladas and top with more grated cheese. 

Cook in a preheated 350-degree oven for about 30 minutes or until cheese is melted and it is hot all the way through.  

Serve with Spanish Rice and Refried Beans

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