Cheese Enchiladas with ranchero Sauce
One of my favorite enchiladas has always been cheese and onion. Follow the smoky cheddar recipe leaving out the agar agar and the cup of water to make the no-cheese sauce that is the base for this recipee.
Servings: 2
Ingredients
- 5 Organic Corn Tortillas
- 1 Bottle Red Enchilada Sauce I used Trader Joe's
- 1/2 Onion
- 2 Jalapenos
- 1 Cup No-Cheese Sauce
- 1/3 Cup Nopales (Optional) Pickled Cactus
Instructions
- Put tortillas in a baggie and submerge the bag in hot water to soften. Weigh down if necessary.
- Chop onion and jalapenos into a medium dice.
- Pour some of the enchilada sauce into a rectangular baking dish. Dip tortillas in the sauce to cover then set aside to fill each one.
- Divide the onion, jalapeno and cheese sauce into five equal portions and fill each tortilla with the mixture. Fold and tuck seam side down. Work the next one until all five are complete.
- Pour sauce on top to coat. You can use left over sauce for something else so don't worry if you don't use it all.
- Cover with parchment paper. Bake at 350 F for 45 minutes.
- Place your cactus in a small ramkin and cover with any left over enchilada sauce. Place in oven to bake along with everything else. Serve on top your enchiladas for an unexpected surprise.
- Garnish with optional green onion, cilantro, black olive or more white diced onion. Serves 2.
Notes
This is a Snap Pea Sheep recipe.
Any green or red enchilada sauce will work. You can also add other vegetables like mushrooms or wilted spinach.
I serve 3 to my husband and 2 for myself.
Sometimes I add a whole green chili to each enchilada. Feel free to experiment
I made an easy "sour cream" sauce by mixing 4 TBSP unsweetened coconut yogurt with 1 TBSP chick pea flour, 2 TBSP lemon juice and 1/4 TSP salt. It thickens from the flour and obtains a nice creamy texture in about 15 minutes.
This is a really easy recipe! Warming the tortillas in a baggie prevents cooking them in oil and saves time AND calories.