Ingredients :
corn tortillas for the number of enchiladas there should be enough sauce to make 3-4 dozen
2 cups shredded cheddar cheese per dozen enchiladas
ENCHILADA SAUCE
2 Tablespoons olive oil
2-3 cloves garlic, minced
1 medium yellow or white onion, diced
1 teaspoon oregano (I used Mexican oregano but regular is fine)
3 Tablespoons chili powder
1/2 teaspoon basil
2 teaspoon cumin
1 teaspoon chipotle chili pepper (this is spicy, it can be reduced to taste)
2-3 teaspoons of salt
1 teaspoon black pepper
1 can(s) tomato sauce, 8 ounces
4-5 cups water, divided
meat, you can use any meat – ground meat, shredded chicken
diced onions to top enchiladas (optional)
PLEASE USE THE NEXT PAGE BUTTON FOR THE INSTRUCTIONS
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