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This basic recipe for cheese enchiladas is the foundation to a lifetime of enchiladas. The technique works for beef, chicken or pork enchiladas.  The sauce is a chile gravy. Use it on practically anything, and you won’t be disappointed.

 

 

 

 

 

I like to make a batch of enchiladas and serve them as a side dish with steak, guacamole and rice or potatoes.

 

 

  Ingredients:

 

12 corn tortillas

2 cups grated cheddar cheese, preferably Tillamook

1 small onion, diced

1-2 chopped serrano chiles, optional

1½ cup enchilada cup sauce (recipe below)

½ cup vegetable, canola or corn oil

Sauce ingredients

Two cups chicken stock or premium chicken broth

3 tablespoons canola oil

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