Wednesdays Unplugged – Cheese Enchiladas with homemade sauce

"There is nothing in the world so irresistibly contagious as laughter and good humor." ~ Charles Dickens, A Christmas Carol
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share
Last week the boys made paper chains for holiday decorations… then we got the third biggest December snowfall in our history last weekend! 'The girls' went to 'The Nutcracker' on Sunday in the midst of the steadily falling snow as 'the boys' went to 'The Grinch'… a fun time was had by all.
Last week's menu was inspired by some leftover tortilla chips, and these cheese enchiladas based on a recipe from were really good… especially liked the simple but delicious homemade enchilada sauce.

CHEESE ENCHILADAS with homemade sauce
  • Two 15-ounce cans tomato sauce
  • 1 1/3 cups water
  • 2 tablespoons chili powder
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 10 flour tortillas
  • 32 ounces Mexican cheese blend
  • 1 small onion, finely chopped
  • 1 cup sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Shredded lettuce, sliced black olives and additional sour cream, optional serving garnish
In a large saucepan, combine the tomato sauce, water, chilipowder, garlic and cumin. Bring to a boil. Reduce heat and simmer uncovered 4-5 minutes until thickened, stirring occasionally.
In a large bowl, combine 6 cups of shredded cheese, onions, sour cream, salt and pepper. Cover the bottom of a large, flat baking dish with a little sauce. Spoon 2 tablespoons sauce over each tortilla and about 1/3 cup cheese mixture down the center. Roll up and place cheese side down in baking dish. Pour remaining sauce over the top.
Bake, uncovered, at 350 degrees F for about 30 minutes, until cheese is melted and dish is bubbly. Garnish with lettuce, olives and sour cream if desired when serving.
Sharlene Hensrud, RE/MAX Results – EmailMinneapolis Realtor Who Cooks
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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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