Cheese Enchiladas with Homemade Sauce
Ingredients:
2 tablespoons extra-virgin olive oil
2 cups finely chopped white onion
6 cloves garlic
1 28-ounce can crushed or diced tomatoes
1 cup reduced-sodium chicken broth
1⁄4 cup cornmeal
1⁄4 cup chili powder
2 tablespoons ground cumin
1 tablespoon packed light brown sugar
2 teaspoons smoked paprika
3⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
12 corn tortillas
4 cups shredded cheddar cheese, divided
2 cups shredded lettuce
1 cup diced tomatoes
1⁄2 cup sour cream
Method:
1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
2. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and garlic and cook, stirring, until tender, about 5 minutes. Add the tomatoes, chicken broth, cornmeal, chili powder, cumin, brown sugar, paprika, salt, and pepper and stir to combine. Reduce the heat to low and simmer for 15 minutes. In batches, transfer the sauce to a blender and blend until smooth. Return to the pot to simmer.
3. Pour 1 cup of the enchilada sauce into the bottom of the prepared baking dish. Warm the tortillas in a microwave oven for 60 seconds to make them easier to roll without tearing. Place 1⁄4 cup of the cheddar cheese in the center of each tortilla, roll, and place seam side down in the baking dish. Repeat until all 12 tortillas have been filled and placed in the dish. Cover the tops of the tortillas with 11⁄2 cups of the enchilada sauce, then top evenly with the remaining 1 cup cheddar cheese. (Freeze the remaining enchilada sauce for another use.) Bake for 25 to 30 minutes, until the cheese is melted. Serve with the shredded lettuce, diced tomatoes, and sour cream.
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