Janets Enchilada's With Homemade Sauce

Prep Time
Cook Time
1h 9m
Ready In

"My aunt's friend made these in the 70s they are great, I remembered them, as the sauce has gotten so dear and salt is a problem for me now,so u made them from scratch, this is different from my daughter in laws way of making them, this is Southern California"

Original recipe yields 5 servings


  • Serving Size: 1 (524.8 g)
  • Calories 825
  • Total Fat - 37.6 g
  • Saturated Fat - 13.4 g
  • Cholesterol - 124.3 mg
  • Sodium - 1818.1 mg
  • Total Carbohydrate - 71 g
  • Dietary Fiber - 5.6 g
  • Sugars - 10.2 g
  • Protein - 49.8 g
  • Calcium - 579.5 mg
  • Iron - 8.7 mg
  • Vitamin C - 7.7 mg
  • Thiamin - 0.7 mg

Step 1

In large skillet, heat oil.

Step 2

Brown tomato paste and herbs don't burn.

Step 3

Add water and vinegar, sauce and cube. Cook down until thickened.

Step 4

In a 9x13 pan coat bottom with sauce.

Step 5

In skillet, still cooking sauce soften the tortillas by dipping into and keep in until soft and pliable just seconds really then go to baking pan and fill and tuck.

Step 6

Fill with thin layer of meat cheese onion and olive remember less is more they have to close. Wrap and put wrapped ends down in pan. Repeat.

Step 7

Pour sauce over so covered but not swimming sprinkle with cheese and olives and onions.

Step 8

Bake 30 minutes 375 until hot and bubbly.

Tips & Variations

No special items needed.