Red Cheesy Enchiladas
Serves 1
Directions
- 1Heat some oil in a pan over medium heat and lightly fry the corn tortillas for a few seconds until they bubble. Remove and repeat with the remaining tortillas.
- 2Melt the butter in a pan over medium heat, add the 2 tbsp oil, and whisk in the flour. Cook for about a minute.
- 3Add the chili powder, onion powder, garlic powder, cumin, oregano, and salt. Mix and cook for 10 seconds or until fragrant.
- 4Whisk in the chicken broth slowly, then stir in the tomato paste until dissolved. Continue whisking until the sauce simmers.
- 5Add some sauce to the bottom of a baking sheet. Fill each tortilla with the shredded cheeses, roll them up, and place in the baking sheet.
- 6Cover the rolled enchiladas with the remaining sauce and top with more shredded cheese. Broil for a few minutes until the cheese is melted.
Ingredients
- 1 cup avocado oil
- 20 corn tortilla
- medium cheddar cheese, finely shredded
- queso oaxaca, finely shredded
- 1 tbsp unsalted butter
- 2 tbsp avocado oil
- 3 tbsp all-purpose flour
- 4 tbsp chili powder
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp ground cumin
- 1 1/2 tsp dried oregano
- 1 1/2 tsp salt
- 3 cup low-sodium chicken broth
- 2 tbsp tomato paste
Equipment
panwhiskbaking sheetspatulaladle
Tips
- Serve immediately with a side of refried beans and rice.
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