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