Prepare cheese enchiladas by using a homemade sauce made with onions, garlic, chile powder and herbs. Fill some tortillas with cheese, coat them with the sauce, and bake them for 20 minutes.
To make cheese enchiladas with red chile sauce, heat 2 teaspoons of canola oil in a saucepan over medium heat. Include 1/2 cup of minced onion, and cook for about one minute. Stir in 1 minced clove of garlic, and cook for two more minutes. Add in 1/2 cup of chile powder, 2 cups of vegetable or chicken broth, 1 cup of water and 1/2 teaspoon each of oregano and salt. Bring the ingredients to a boil, then reduce the heat, and simmer until the sauce thickens, reducing it by about one-third.
For the enchiladas, coat a 13-by-9-inch baking pan with cooking spray, and put a few spoonfuls of sauce into it. Fill a corn or flour tortilla with shredded cheddar cheese and shredded jack cheese. You can add cream cheese and some salsa for extra flavor. Roll the tortilla up, and place it in the pan, seam side down. Repeat this process until filling the pan. Pour the sauce over the top, along with more shredded cheese, and then bake at 350 degrees Fahrenheit for 20 minutes.
Canned enchilada sauce can be used instead of the homemade sauce for an easier version of this recipe.