These easy Cheese Enchiladas will quickly become a family favorite! Corn tortillas are filled with monterey jack cheese and a topped with a homemade red enchilada sauce.
In a small saucepan melt the butter over medium-low heat. While the butter is melting, in a small bowl combine the flour, chili powder, onion powder, garlic powder, cumin, oregano, and sugar.
When the butter has melted add whisk in the spice mixture and cook for 1-2 minutes to bring out the flavor of the spices. Whisk in the vegetable broth and tomato sauce and cook until thickened slightly. Should lightly coat the back of a spoon.
Preheat oven to 350 degrees F. Lightly coat the bottom of a 9x13 baking dish with enchilada sauce.
Dip a corn tortilla in enchilada sauce and place in baking dish. Add about 1/4 cup of shredded cheese and carefully roll up tortilla. Place at end of baking dish. Continue to this step until baking dish is full.
Pour remaining enchilada sauce over tortillas and sprinkle with any remaining cheese. Bake for 20 minutes or until cheese is melted and bubbly.
What to serve with cheese enchiladas: