Cheese Enchiladas Tex Mex Style
Directions
- 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.
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