A vegetarian/vegan since 1960 at age 14, I have always enjoyed cooking primarily with vegetables and creating non-traditional recipes.
Introduction and Ingredients
I do enjoy eating enchiladas, and I like to keep a supply on hand for whenever I'm especially in the mood for my favorite flavors. Sometimes that means for breakfast! Putting together these tasty treats is fun, and it is quite easy to assemble them. They can be prepared in large batches that will last several weeks in the refrigerator and even longer in the freezer.
Enchiladas can be stored in any number of ways, for example, in a large container that holds eight to ten individual enchiladas or in plastic bags to save room in the freezer. However, I like to use Pyrex 3-cup rectangular glass containers for storing the enchiladas. These containers are convenient for storing food both in the refrigerator and the freezer, but they also withstand the heat of baking or reheating food in the oven (or toaster oven). Thus, your dish can go from freezer to oven to table, conveniently saving time and dish liquid because only one container is performing the duty of three.
I prepare a supply of enchilada sauce and store it in a quart jar; I keep some shredded cheese in a separate container. I usually eat only one or two enchiladas at one meal, so when I go to bake them, I take out from the freezer one of the containers holding one or two items, allow it to warm in room temperature for about 15 minutes. Then, I spoon on some enchilada sauce, sprinkle cheese on top, and place the container in my toaster oven. I bake the enchiladas at 400° for 10–12 minutes, and voilà!—my favorite dish is ready to devour!
- 8 corn tortillas
- 1 large white or red onion, diced
- 1 cup chopped cilantro
- 4 cups cheddar cheese
- 4 cups enchilada sauce*
Store in Refrigerator
Instructions for Assembling Enchiladas
- Combine onion, cilantro, and cheese in a small bowl.
- Soften tortillas by heating on cast iron griddle for about 30 seconds each.
- Place 2 tbsp cheese mixture in center of tortilla, roll tortilla and place in storage dish seam side down. One or two to each dish makes it convenient as you prepare to bake them for use.
- Continue steps 2 and 3 until all tortillas or filled and placed in storage dishes.
Assembling the Enchiladas
- 2 cups water
- 2 cups low salt V8 Juice
- 1 tbsp arrowroot
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp sea salt
- 1 tsp coarse ground black pepper
- 1 tsp crushed red pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 fresh cilantro, finely chopped
- Place water in a medium-sized saucepan over medium heat.
- Add V8 Juice and stir to combine.
- Scoop out about 3/4 cup of liquid into a small bowl or measuring cup and add arrowroot, set aside.
- Add chili powder, cumin, salt, pepper red pepper onion powder, garlic powder, and cilantro.
- Heat until the mixture begins to boil. Lower heat and boil gently for 4 minutes.
- Add arrow root to the mixture and continue boiling and stirring for 2 minutes.
- Remove from heat and allow to cool.
- After sauce cools, store in a jar. Keeps in the refrigerator for two to three weeks.
Preparing to Bake Individual Serving of Enchiladas
- Place one or two enchiladas in Pyrex baking/storage container.
- Spoon on the desired amount of enchilada sauce. About three tablespoons is a good amount.
- Sprinkle on the desired amount of shredded cheese. About two tablespoons.
- Place in a toaster oven or a regular oven, bake at 400° for about 10–12 minutes.
Baking the Enchiladas
© 2018 Linda Sue Grimes
Linda Sue Grimes (author) from U.S.A. on June 20, 2020:
Rinita Sen: I revised my response to your comment from 21 months ago. The spell checker had changed the word "rennet" to "relentless"--just now noticed that. Wonder how many poor folks saw that and wondered, "what is relentless cheese?"
Thanks for the comment, Rinita! I prefer my homemade enchiladas to any I've had in restaurants. I think the cheese makes a big different. I use cheese which has no rennet, the enzymes from the stomach of animals, which is used for most commercial cheeses on the market. The rennetless cheese has a much better texture and flavor. Sometimes I use vegan cheese, which is also great tasting.
I do enjoy the chips at Mexican restaurants though. I have not perfected the skill of making chips at home.
Linda Sue Grimes (author) from U.S.A. on September 07, 2018:
I have to admit that it is a yummy recipe. Thanks for your comment, Mary!
Mary Ann Riño from Romblon,Philippines on September 07, 2018:
looks yummy, thanks for sharing
Rinita Sen on September 06, 2018:
I love enchiladas, too! Never made them at home, though. Your recipe would come in handy when I am in the mood for something Mexican. Thank you for sharing.