Cheese Enchiladas with Homemade Sauce

[nverland]

Cheese Enchiladas with Homemade Sauce
Yield: 4 total time: 1 hour

Ingredients:
12 ounces queso Chihuahua cheese, freshly grated
8 ounces sharp white cheddar cheese, freshly grated
12 to 14 corn tortillas (4-inch size)
For serving: cilantro, salsa, salsa verde, sliced radish, queso fresco, lime wedges, sour cream

Enchilada Sauce

2 tablespoons olive oil
2 tablespoons flour
1 ½ cups low-sodium vegetable stock
15 ounces tomato sauce
2 tablespoons tomato paste
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon smoked paprika
1/8 teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon pepper

Directions:
Preheat the oven to 375 degrees F. Start by making the enchilada sauce below. Spray a 9x13 inch baking dish with nonstick spray. Take about ½ cup of enchilada sauce and spread it on the bottom of the dish. Take a large plate and add 1/3 cup of enchilada sauce on it.

Take each tortilla and dip it into the enchilada sauce on the plate. Fill it with a handful of the cheeses. Roll up the tortilla and place it in the dish. Repeat with remaining tortillas. Cover the tortillas with the sauce that is left and then sprinkle with the remaining cheese. Bake for 20 minutes, or until the cheese is bubbly and melty. Serve immediately with your desired toppings.

Enchilada Sauce
Heat a large saucepan over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes. Add the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes before using.