1Heat a cast iron skillet over a heat setting just below medium.
2Add 2 tablespoons of butter and 1 tablespoon of cooking oil to the skillet.
3Once melted, add 3 tablespoons of all-purpose flour to create a roux, whisking constantly until it turns a light golden brown.
4Add chili powder, paprika, onion powder, garlic powder, cumin, and oregano to the roux, stirring constantly to toast the spices.
5Gradually add chicken broth while continuously whisking to break up any clumps.
6Stir in tomato paste and continue whisking until all seasonings have released their flavor.
7Add chicken bouillon and sugar, continuing to whisk until the sauce comes to a very low bubble.
8Lower the temperature to the lowest setting, cover the skillet with a lid, and let it simmer, whisking every minute or so to prevent skin from forming.
9In a separate small skillet, heat about half a cup of vegetable oil.
10Quickly run each tortilla through the hot oil until small bubbles form, then remove and pat dry to remove excess oil.
11Shred the American cheese.
12Spread a layer of enchilada sauce on the bottom of a baking dish.
13Dip each tortilla in the enchilada sauce, then fill with shredded cheese and diced onions, and roll it up.
14Place the rolled enchiladas in the baking dish, leaving a little space between each.
15Pour any remaining sauce over the enchiladas, ensuring they are well covered.
16Sprinkle extra shredded cheese and diced onions on top.
17Cover the baking dish with aluminum foil.
18Bake in a preheated oven at 375 degrees for about 15 minutes, or until the cheese is melted.
19Serve the enchiladas hot, optionally with rice, beans, and pico de gallo.
Ingredients
2 tablespoons butter
1 tablespoon cooking oil
3 tablespoons all-purpose flour
chili powder
paprika
onion powder
garlic powder
cumin
oregano
chicken broth
tomato paste
chicken bouillon
sugar
0.5 cup vegetable oil
tortillas
American cheese, shredded
diced onions
pico de gallo
Equipment
cast iron skilletwhisksmall skilletgrateraluminum foiloven
Tips
Take your time when whisking the roux to ensure the flour cooks properly and develops a nutty flavor.
When frying tortillas, ensure the oil is hot enough and wait for small bubbles to form to prevent tearing.
Taste the enchilada sauce and adjust salt before adding cheese, as the cheese will add more saltiness.
Regularly whisk the simmering sauce to prevent a skin from forming on top.
Leave a little room between enchiladas in the dish for easier serving.