Red Cheesy Enchiladas

Serves 1
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Directions

  1. 1Heat up the oil in the pan over medium heat.
  2. 2Add the corn tortilla and lightly fry it for a few seconds or until it bubbles.
  3. 3Remove the tortilla from the oil once done and repeat the process for the rest of the tortillas.
  4. 4Melt 1 tablespoon of butter in the pan over medium heat.
  5. 5Add 2 tablespoons of oil to the pan and allow the butter to melt.
  6. 6Once the butter melts, add 3 tablespoons of all-purpose flour and cook for about a minute.
  7. 7Add 4 tablespoons of chili powder and the rest of the spices and mix until you begin to smell the chili powder.
  8. 8Add 1 cup of chicken broth, whisking as you pour.
  9. 9Add the remaining 2 cups of chicken broth and continue whisking.
  10. 10Add 2 tablespoons of tomato paste and dissolve it with the broth, then continue whisking until it comes to a simmer.
  11. 11Taste the sauce for salt and adjust if needed.
  12. 12Add some sauce into a baking sheet.
  13. 13Grab a tortilla, fill it with medium cheddar and Oaxaca cheese, and roll it.
  14. 14Place the rolled tortilla in the baking sheet and repeat the process for the rest of the tortillas.
  15. 15Cover the rolled enchiladas with the rest of the sauce.
  16. 16Top with more cheese.
  17. 17Broil for a few minutes until the cheese is melted and bubbly.
  18. 18Serve and enjoy.

Ingredients

  • 1 cup oil for frying
  • 20 corn tortillas
  • medium cheddar cheese
  • Queso Oaxaca
  • 1 tablespoon unsalted butter
  • 2 tablespoons avocado oil
  • 3 tablespoons all purpose flour
  • 4 tablespoons chile powder
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cumin
  • 1.5 teaspoon oregano
  • 1.5 teaspoon salt
  • 3 cups low sodium chicken broth
  • 2 tablespoons tomato paste

Equipment

panspatulawhiskbaking sheet

Tips

  • Serve immediately with a side of refried beans and rice