Serves 1
Directions
- 1Heat up oil in a pan over medium heat.
- 2Lightly fry a corn tortilla for a few seconds or until it bubbles.
- 3Remove the fried tortilla from the oil and repeat the process with the rest of the corn tortillas.
- 4Melt 1 tablespoon of butter in the pan over medium heat.
- 5Add 2 tablespoons of oil and allow the butter to melt completely.
- 6Add 3 tablespoons of all-purpose flour and cook for about a minute.
- 7Add 4 tablespoons of chili powder and all the other spices to the pan.
- 8Mix the spices together and cook for about 10 seconds or until you begin to smell the chili powder.
- 9Add 1 cup of chicken broth while whisking.
- 10Add the remaining 2 cups of chicken broth, whisking continuously.
- 11Add 2 tablespoons of tomato paste and dissolve it with the broth, continuing to whisk until it comes to a simmer.
- 12Taste the sauce for salt and adjust if necessary.
- 13Add some of the prepared sauce into a baking sheet.
- 14Grab a tortilla, fill it with a mix of medium cheddar and queso Oaxaca cheese, and roll it.
- 15Place the rolled enchilada in the baking sheet and repeat the process with the rest of the tortillas.
- 16Cover the rolled enchiladas with the remaining sauce.
- 17Top the enchiladas with more cheese.
- 18Broil the enchiladas for a few minutes until the cheese is melted and bubbly.
- 19Serve 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 chili powder
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1.5 teaspoons oregano
- 1.5 teaspoons salt
- 3 cups low sodium broth
- 2 tablespoons tomato paste
Equipment
panspatulawhiskbaking sheetplate
Tips
- Serve immediately with a side of refried beans and rice.
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