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 clove garlic, minced
- 1 medium yellow or white onion, diced
- 1 teaspoon oregano (I used Mexican oregano but regular is fine)
- 3 Tablespoons chilli powder
- 1/2 teaspoon basil
- 2 teaspoon cumin
- 1 teaspoon chipotle chilli pepper (this is spicy, it can be reduced to taste)
- 2-3 teaspoons 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)
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