Last night, to celebrate the fact that I just quit my job (more on this soon), and in lieu of spending $20 at the local Tex-Mex establishment in light of of this same fact, I made a big batch of cheese enchiladas! And they turned out fantastic. I made ten, and we only have two enchiladas left over! Oops!

Here are full instructions on how I make my Old School Tex-Mex Enchiladas, including my super easy and very addictive Fieldmarshal’s Basic Tex-Mex Enchilada Sauce.

I taught myself how to make this stuff while living in England for four years, with nary a decent Mexican restaurant in a thousand mile radius (let’s pause to consider that for a moment, shall we?).

It’s so easy, just as good as the restaurant version (if not better), and great for the budget cook. Of course, enchiladas also make great leftovers.  This sauce is so good, I could drink it. I lick the spatula like it’s cake mix.

This batch of enchiladas were stuffed with a mix of cheddar and pepper jack cheese and topped with sauce, chopped onions, and more cheddar. That’s it. I served it with leftover Stella’s Frijoles Refritos Negros (also cheap but delicious), homegrown jalapeño slices, and a dollop of sour cream (I am also addicted to sour cream.  I could eat the whole tub in one sitting!).  I thought I had made so many enchiladas that we’d have leftovers to eat for days, but someone liked them so much he ate seven enchiladas!

I told you they were good.