Cheese Enchiladas

Recipe adapted from Cooking Con Claudia.

Ingredients:

• 1 c. avocado oil for frying
• 20-25 corn tortillas
• Medium cheddar cheese and Queso Oaxaca, finely shredded
• Garnish: Chopped onions and chopped cilantro

Enchilada Sauce:

• 1 TBSP butter
• 2 TBSP avocado oil
• 3 TBSP flour
• 1/4 c. chile powder
• 2 tsp. onion powder
• 2 tsp. garlic powder
• 2 tsp. ground cumin
• 1 1/2 tsp. oregano
• 1 1/2 tsp. salt
• 2 TBSP tomato paste
• 3 c. chicken broth

Directions:

1. Preheat oven to 350F.
2. Fry Corn Tortillas: Heat a skillet over medium heat, then add oil. Once oil is hot, fry tortillas one at a time for a few seconds on each side or until it bubbles. Remove from the oil and repeat the process with remaining tortillas.
3. Sauce: Heat a skillet over medium heat, then add the butter and oil. Once the butter melts, add the flour, and whisk for about 1 minute. After 1 minute, add chile powder through tomato paste and mix together for about 10 seconds or until you smell the chile powder.
4. Add 1 c. of chicken broth, whisking as you pour and then add the remaining 2 c. of chicken broth and whisk to combine. Bring sauce to a simmer and taste and adjust seasoning.
5. Spray a baking sheet with cooking spray and then add some sauce to cover the bottom.
6. Assemble Enchiladas: Working with one tortilla at a time, add some cheese and roll the tortilla. Place rolled tortilla seam side down onto the sauce covered baking sheet. Repeat the process with the remaining tortillas.
7. Once all the enchiladas are on the baking sheet, pour the remaining sauce over the enchiladas and top with more cheese. Spray foil with cooking spray and cover baking sheet with foil.
8. Bake Enchiladas: Bake covered in the preheated oven 20 minutes, or until the cheese is melted and bubbly. You can broil the last minute, if desired.
9. Remove from the oven and let cool a few minutes. Top with chopped onions and cilantro.

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Cheese Enchiladas

Recipe by RC

Ingredients

• 1 c. avocado oil for frying

• 20-25 corn tortillas

• Medium cheddar cheese and Queso Oaxaca, finely shredded

• Garnish: Chopped onions and chopped cilantro

• Enchilada Sauce:

• 1 TBSP butter

• 2 TBSP avocado oil

• 3 TBSP flour

• 1/4 c. chile powder

• 2 tsp. onion powder

• 2 tsp. garlic powder

• 2 tsp. ground cumin

• 1 1/2 tsp. oregano

• 1 1/2 tsp. salt

• 2 TBSP tomato paste

• 3 c. chicken broth

Directions

• Preheat oven to 350F.
• Fry Corn Tortillas: Heat a skillet over medium heat, then add oil. Once oil is hot, fry tortillas one at a time for a few seconds on each side or until it bubbles. Remove from the oil and repeat the process with remaining tortillas.
• Sauce: Heat a skillet over medium heat, then add the butter and oil. Once the butter melts, add the flour, and whisk for about 1 minute. After 1 minute, add chile powder through tomato paste and mix together for about 10 seconds or until you smell the chile powder.
• Add 1 c. of chicken broth, whisking as you pour and then add the remaining 2 c. of chicken broth and whisk to combine. Bring sauce to a simmer and taste and adjust seasoning.
• Spray a baking sheet with cooking spray and then add some sauce to cover the bottom.
• Assemble Enchiladas: Working with one tortilla at a time, add some cheese and roll the tortilla. Place rolled tortilla seam side down onto the sauce covered baking sheet. Repeat the process with the remaining tortillas.
• Once all the enchiladas are on the baking sheet, pour the remaining sauce over the enchiladas and top with more cheese. Spray foil with cooking spray and cover baking sheet with foil.
• Bake Enchiladas: Bake covered in the preheated oven 20 minutes, or until the cheese is melted and bubbly. You can broil the last minute, if desired.
• Remove from the oven and let cool a few minutes. Top with chopped onions and cilantro.