# Cheese Enchiladas Tex Mex Style

This recipe provides a step-by-step guide to making delicious Tex Mex style cheese enchiladas with a homemade sauce.

- Total time: 15 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## 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

## Instructions

1. Heat a cast iron skillet over a heat setting just below medium.
2. Add 2 tablespoons of butter and 1 tablespoon of cooking oil to the skillet.
3. Once melted, add 3 tablespoons of all-purpose flour to create a roux, whisking constantly until it turns a light golden brown.
4. Add chili powder, paprika, onion powder, garlic powder, cumin, and oregano to the roux, stirring constantly to toast the spices.
5. Gradually add chicken broth while continuously whisking to break up any clumps.
6. Stir in tomato paste and continue whisking until all seasonings have released their flavor.
7. Add chicken bouillon and sugar, continuing to whisk until the sauce comes to a very low bubble.
8. Lower 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.
9. In a separate small skillet, heat about half a cup of vegetable oil.
10. Quickly run each tortilla through the hot oil until small bubbles form, then remove and pat dry to remove excess oil.
11. Shred the American cheese.
12. Spread a layer of enchilada sauce on the bottom of a baking dish.
13. Dip each tortilla in the enchilada sauce, then fill with shredded cheese and diced onions, and roll it up.
14. Place the rolled enchiladas in the baking dish, leaving a little space between each.
15. Pour any remaining sauce over the enchiladas, ensuring they are well covered.
16. Sprinkle extra shredded cheese and diced onions on top.
17. Cover the baking dish with aluminum foil.
18. Bake in a preheated oven at 375 degrees for about 15 minutes, or until the cheese is melted.
19. Serve the enchiladas hot, optionally with rice, beans, and pico de gallo.

## Equipment

- cast iron skillet
- whisk
- small skillet
- grater
- aluminum foil
- oven

## 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.

## Source

- Original video: https://www.facebook.com/share/v/1QiE8fAxxa/
- Recipe page: https://www.cliprecipe.com/recipe/9d463df9-c391-48b8-be2d-972d8a45c0b7
- Extracted: 2025-12-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt