Cheese Enchiladas
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8
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Calories
64 kcal
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Course
Main Course
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Cuisine
Mexican
Cheese Enchiladas
Description
Cheese Enchiladas involve making a chili-flavored sauce by cooking flour in oil before adding chili powder, garlic powder, cumin, oregano, and chicken broth until thickened. Corn tortillas are dipped into the warm sauce to soften, then rolled with cheese and optionally meat, arranged in a baking dish, topped with additional sauce and cheese, and baked. The sauce’s spices offer a mild warmth balanced by the creamy melted cheese inside the tortillas. The texture is soft and moist with a slightly browned cheese topping after baking.
These enchiladas can be served with toppings like avocado slices, diced tomatoes, or sour cream, which add fresh contrast. They fit well as a comforting main dish for family meals. The recipe also notes the possibility to prep the enchiladas a day ahead or freeze them for longer storage, making it convenient for planning.
For less heat, reduce chili powder or add tomato sauce to the sauce base. The recommended Gebhardt chili powder lends authentic flavor, but substitutions can be made. Leftovers keep well refrigerated and can also be frozen for several months.
Ingredients
- 2 tablespoons vegetable oil
- ¼ cup all-purpose flour
- 2-3 tablespoons chili powder brand Gebhardt
- ½ teaspoon garlic powder
- ½ teaspoon garlic salt or salt, with parsley flakes
- ¼ teaspoon oregano dried
- ½ teaspoon cumin ground
- 2 cups chicken broth full-sodium
- 9 (6-inch) corn tortilla
- 4 cups Mexican blend cheese divided
Instructions
- Heat oil in a large pot over medium heat. Add flour and cook, whisking together, for 1-2 minutes.
- Add chili powder, garlic powder, garlic salt, cumin and oregano and mix until clumpy. Pour in chicken broth, whisking the entire time until there are no more clumps. Reduce heat to low and cook for 15-20 minutes, or until thickened.
- Preheat the oven to 350 degrees F. Grease a 7x11 inch (or 9x13 inch) baking dish and set aside.
- After the sauce has thickened dip each tortilla in the sauce until soft and immediately put it into the prepared dish. Add ⅓ cup cheese and any meat you wish to add to the tortilla, roll it up and push it to the end of the pan.
- Repeat with all the tortillas until your pan is full. Pour remaining sauce over the tortillas. Sprinkle the top with remaining 1 cup of cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
Notes
- Add toppings such as avocado, black olives, tomatoes, green onions, jalapenos, Pico de Gallo, salsa, guacamole, sour cream, cotija, or queso fresco as desired.
- You can assemble enchiladas in advance and refrigerate covered for 24 hours or freeze up to 3 months; thaw before baking.
- Store leftovers airtight in the fridge up to 3 days or freeze for 2-3 months.
- To reduce spice, decrease chili powder or add a can of tomato sauce when making the sauce.
- Gebhardt brand chili powder is recommended for authentic flavor but can be substituted if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 4g | 1% |
| Fat | 4g | 6% |
| Sodium | 480mg | 20% |
| Potassium | 62mg | 1% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 5mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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