Cheese Enchiladas

Cheese Enchiladas by David Tovar
Videography and Production by Richard Zepeda

David Tovar, a senior in Speech, creates one of his favorite foods; cheese enchiladas. Cooking since he was in high school, Tovar learned to create different foods, and developed his skills over time. Enchiladas became one of his favorite foods,  and is a recipe that has been in Tovar’s family for years. Today he continues to make enchiladas and other dishes such as tacos and hamburgers.


  • 1 pkg. McCormick Sauce Mix
  •  1 ½ Cups of Water
  •  1 Can (8 oz.) tomato sauce
  •  8 corn or flour tortillas
  •  1 cup shredded cheddar cheese
  •  1 tbs. of olive oil (optional)


Stir sauce mix, water and tomato sauce in medium saucepan. Bring to boil. Reduce heat and simmer 5 minutes or until thickened, stirring occasionally. Dip tortillas into olive oil after oil has boiled. Leave for few seconds, flip. Take out. Spread sauce to coat upon tortillas. Add cheese. Roll tortillas tightly. Place seam-side down in greased 11×7 inch baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese. Bake in preheated 350 F oven 15 minutes or until sauce is bubbly and cheese is melted.


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