Enchilada Sauce & Rochelle’s Cheese Enchiladas Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Enchilada Sauce
  • 2 cups - crushed tomatoes in puree, or 2 cups tomato sauce
  • 2 cups - water
  • 1/4 cups - flour, or 2 tablespoons cornstarch
  • 2 teaspoons - chili powder
  • 1 teaspoons - garlic powder
  • 1 teaspoons - onion powder
  • 1/2 teaspoons - cumin
  • Rochelle's Cheese Enchiladas
  • 8 ounces - cheddar cheese, cut into 1/2-inch sticks
  • - corn tortillas, sprouted ones can be found in frozen food aisle
  • - grated cheese
  • - cooked ground beef, optional - add to sauce
  • Directions:

    For enchilada sauce:
    Blend all ingredients (except tomatoes) in a blender. Pour blended mix into a saucepan, and add tomatoes. Heat until thickened, stirring constantly with a whisk.

    For enchiladas:
    Wrap cheese sticks in corn tortillas and lay in baking stone. Cover with enchilada sauce (after adding ground beef, if desired) and top with grated cheese. Bake at 350 degrees F for about 15 minutes or until cheese is melted.

    Brief Description

    A quick and simple enchilada sauce, easily used with these cheese enchiladas.

    Main Ingredient:


    Cuisine:  Mexican

    Prep Time: 15 min
    Cook Time: 30 min



    Posted By:


    Posted On:

    December 11, 2013

    Print Recipe

    Speak Your Mind