Cheese Enchiladas
It's easier to make Cheese enchiladas from scratch than you think. It all starts with the sauce.
Ingredients
- 2 tbsp vegetable oil
- 4 tbsp flour
- 3 tbsp red chili powder
- 1 tbsp Chipotle or Ancho chili powder
- 1 tsp garlic powder
- ½ tsp cumin
- ½ tsp oregano
- ½ tsp salt
- ¼ tsp cayenne pepper, optional
- 14.5 oz can chicken broth
- 1 cup water
- 10-12 corn tortillas
- 2 cups cheddar cheese, shredded
- 1 small can of sliced olives, drained
- serve with sour cream, if desired
Instructions
- Preheat oven to 350°F.
- Heat oil in a large skillet over medium heat.
- Add flour and whisk together with the oil to combine into a roux.
- Cook and stir roux for about 1 minute to cook off raw flour taste.
- Add the chili powders, cayenne pepper, garlic powder, oregano, cumin and salt to the pan.
- Whisk everything together until the mixture resembles clumpy red sand.
- Pour in chicken broth and whisk until smooth.
- Whisk in water and bring the mixture to a low simmer. Simmer until sauce thickens. Whisk in more water if sauce gets too thick.
- Remove from heat and allow sauce to cool slightly.
- Dip each corn tortilla in the sauce to coat. Lay the tortilla in an oven safe casserole dish and place about a ¼ cup of shredded cheese in the center of each tortilla. Roll up the tortilla around the cheese.
- Continue until the pan is filled with cheese filled tortillas.
- Pour any remaining sauce over the tortillas in the pan.
- Top with remaining cheddar cheese and sliced olives.
- Bake for 30-40 minutes until heated through and cheese is melted and bubbly.
- To serve, top enchiladas with sour cream if desired.