Red Cheesy Enchiladas

Serves 1
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Directions

  1. 1Heat up the oil in the pan over medium heat.
  2. 2Heat up the oil in the pan over medium heat.
  3. 3Heat up the oil in the pan over medium heat.
  4. 4Add the corn tortilla and lightly fry it for a few seconds or until it bubbles.
  5. 5Add the corn tortilla and lightly fry it for a few seconds or until it bubbles.
  6. 6Add the corn tortilla and lightly fry it for a few seconds or until it bubbles.
  7. 7Remove the tortilla from the oil once done and repeat the process for the rest of the tortillas.
  8. 8Remove the tortilla from the oil once done and repeat the process for the rest of the tortillas.
  9. 9Remove the tortilla from the oil once done and repeat the process for the rest of the tortillas.
  10. 10Melt 1 tablespoon of butter in the pan over medium heat.
  11. 11Melt 1 tablespoon of butter in the pan over medium heat.
  12. 12Melt 1 tablespoon of butter in the pan over medium heat.
  13. 13Add 2 tablespoons of oil to the pan and allow the butter to melt.
  14. 14Add 2 tablespoons of oil to the pan and allow the butter to melt.
  15. 15Add 2 tablespoons of oil to the pan and allow the butter to melt.
  16. 16Once the butter melts, add 3 tablespoons of all-purpose flour and cook for about a minute.
  17. 17Once the butter melts, add 3 tablespoons of all-purpose flour and cook for about a minute.
  18. 18Once the butter melts, add 3 tablespoons of all-purpose flour and cook for about a minute.
  19. 19Add 4 tablespoons of chili powder and the rest of the spices and mix until you begin to smell the chili powder.
  20. 20Add 4 tablespoons of chili powder and the rest of the spices and mix until you begin to smell the chili powder.
  21. 21Add 4 tablespoons of chili powder and the rest of the spices and mix until you begin to smell the chili powder.
  22. 22Add 1 cup of chicken broth, whisking as you pour.
  23. 23Add 1 cup of chicken broth, whisking as you pour.
  24. 24Add 1 cup of chicken broth, whisking as you pour.
  25. 25Add the remaining 2 cups of chicken broth and continue whisking.
  26. 26Add the remaining 2 cups of chicken broth and continue whisking.
  27. 27Add the remaining 2 cups of chicken broth and continue whisking.
  28. 28Add 2 tablespoons of tomato paste and dissolve it with the broth, then continue whisking until it comes to a simmer.
  29. 29Add 2 tablespoons of tomato paste and dissolve it with the broth, then continue whisking until it comes to a simmer.
  30. 30Add 2 tablespoons of tomato paste and dissolve it with the broth, then continue whisking until it comes to a simmer.
  31. 31Taste the sauce for salt and adjust if needed.
  32. 32Taste the sauce for salt and adjust if needed.
  33. 33Taste the sauce for salt and adjust if needed.
  34. 34Add some sauce into a baking sheet.
  35. 35Add some sauce into a baking sheet.
  36. 36Add some sauce into a baking sheet.
  37. 37Grab a tortilla, fill it with medium cheddar and Oaxaca cheese, and roll it.
  38. 38Grab a tortilla, fill it with medium cheddar and Oaxaca cheese, and roll it.
  39. 39Grab a tortilla, fill it with medium cheddar and Oaxaca cheese, and roll it.
  40. 40Place the rolled tortilla in the baking sheet and repeat the process for the rest of the tortillas.
  41. 41Place the rolled tortilla in the baking sheet and repeat the process for the rest of the tortillas.
  42. 42Place the rolled tortilla in the baking sheet and repeat the process for the rest of the tortillas.
  43. 43Cover the rolled enchiladas with the rest of the sauce.
  44. 44Cover the rolled enchiladas with the rest of the sauce.
  45. 45Cover the rolled enchiladas with the rest of the sauce.
  46. 46Top with more cheese.
  47. 47Top with more cheese.
  48. 48Top with more cheese.
  49. 49Broil for a few minutes until the cheese is melted and bubbly.
  50. 50Broil for a few minutes until the cheese is melted and bubbly.
  51. 51Broil for a few minutes until the cheese is melted and bubbly.
  52. 52Serve and enjoy.
  53. 53Serve and enjoy.
  54. 54Serve and enjoy.

Ingredients

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

Equipment

panspatulawhiskbaking sheet

Tips

  • Serve immediately with a side of refried beans and rice