Cheese Enchiladas w/ Red Sauce

Cheese Enchiladas w/ Red Sauce

Total Time
1 hour
Prep Time
5-6 enchiladas
These Cheese Enchiladas are covered in a smooth, flavorful red sauce made with tomatoes instead of chiles, making them mild yet deeply satisfying. The sauce gets its rich color and balanced flavor from Beet Spreggies, cocoa, and a touch of cream, creating a velvety texture without being overly spicy. Carrot Spreggies are mixed into the cheese filling, completely melting into the dish while adding an extra boost of nutrition. Baked until bubbly and topped with Mexican sour cream and cotija cheese, these enchiladas are a comforting meal that’s packed with flavor.
Tags:
Beet
Carrot
Spreggies

This recipe uses...

Beet Spreggies

Beet Spreggies
Carrot Spreggies

Carrot Spreggies

Ingredients

Enchiladas
  • 5-6 small tortillas (6in diameter)
  • 3-4 cups cheddar cheese (shredded)
  • 2 tablespoons Carrot Spreggies
  • 2 tablespoons cojita cheese
  • 2 tablespoons Mexican sour cream
  • 1 tablespoon milk
  • 1 green onion (diced)

Sauce
  • 1 1/3 cup chicken broth
  • 5 tablespoons tomato paste
  • 1 tablespoon Beet Spreggies
  • 2 tablespoon heavy whipping cream
  • 1 tablespoon avocado oil
  • 1/2 tablespoon all-purpose flour
  • 1 teaspoon chili powder
  • 1 teaspoon cocoa powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt

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Directions

  1. Preheat the Oven and Prep the Pan:

    Preheat the oven to 350°F (175°C). Lightly grease a 10x8-inch baking dish, which fits about 5-6 small (6-inch) tortillas. You can adjust the pan size depending on how many enchiladas you’re making.

  2. Make the Sauce:

    In a small bowl, mix together 1 tablespoon Beet Spreggies, 1/2 tablespoon flour, 1 teaspoon chili powder, 1 teaspoon cocoa powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, and 1/8 teaspoon salt until well combined.


    In a medium saucepan over medium heat, add 1 1/3 cup chicken broth and 5 tablespoons tomato paste. Stir continuously until the tomato paste fully dissolves into the broth. Slowly add the spice mixture and whisk until fully incorporated. Let it simmer for about 5 minutes until thickened.

  3. Prepare the Cheese Filling:

    In a container with a lid, add 3-4 cups shredded cheddar cheese and 2 tablespoons Carrot Spreggies. Drizzle with a little vegetable oil, close the lid, and shake to coat the cheese evenly. This helps prevent the cheese from drying out while baking. Alternatively, mix the Carrot Spreggies with 2 tablespoons of water to form a paste and spread it onto each tortilla before adding the cheese.

  4. Assemble the Enchiladas:

    Spoon equal portions of the carrot-cheese mixture into the tortillas. Roll them up and place them seam-side down in the prepared baking dish.

  5. Add the Sauce and Bake:

    Pour enough of the red sauce over the enchiladas to cover them completely. You may have extra sauce, which can be added after baking for an extra layer of flavor. Cover the pan with aluminum foil and bake for 15 minutes. Then, remove the foil and bake for another 10 minutes to let the tops brown slightly.

  6. Finish and Serve:

    Once out of the oven, top the enchiladas with 2 tablespoons cotija cheese, 2 tablespoons Mexican sour cream, and 1 diced green onion. Serve warm and enjoy!