Cheese Enchilada Recipe

Prepare tortillas

Preheat oven to 375°F (190°C). Pour 1 cup vegetable oil into a wide, shallow skillet and heat over medium-high until shimmering but not smoking (about 325–350°F if using a thermometer). Quickly fry each tortilla for 5–10 seconds per side until pliable but not crisp, then drain on paper towels. Lightly salt the tortillas while warm.

Assemble enchiladas

Reduce oven to 350°F (175°C). Lightly oil a 9x13-inch baking dish. Spoon about 2–3 tablespoons of enchilada sauce (see next section) into the bottom of the dish to prevent sticking. Place 2–3 tablespoons of shredded cheese in the center of each tortilla, roll tightly, and place seam-side down in the prepared dish. Repeat until all tortillas are filled. Pour remaining enchilada sauce evenly over the rolled tortillas, then sprinkle remaining cheese evenly on top.

Bake

Cover the dish with foil and bake at 350°F (175°C) for 15 minutes. Remove foil and bake an additional 5–7 minutes until cheese is bubbly and slightly golden. Let rest 5 minutes before serving.

Make the sauce while preparing tortillas so it has time to cool slightly. In a medium saucepan, heat 2 tablespoons vegetable oil over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute to make a roux, stirring to prevent browning.

Add 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dried oregano to the roux. Stir and cook 30 seconds until fragrant.

Slowly whisk in 2 cups tomato sauce and 1 cup broth until smooth. Bring to a gentle simmer, reduce heat to low, and cook 6–8 minutes until slightly thickened. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Keep warm until ready to use.

Rinse rice under cold water until water runs clear. In a small saucepan, heat 1 tablespoon oil over medium heat. Add rinsed rice and toast 1–2 minutes, stirring, to coat grains.

Add 2 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

Dice half an onion and mince 1 clove garlic. In a small skillet heat 1 teaspoon oil over medium heat. Sauté onion until translucent, about 3–4 minutes, then add garlic and sauté 30 seconds until fragrant.

Add 2 cups drained and rinsed canned beans to the skillet with 1/2 teaspoon ground cumin and 1/2 teaspoon salt. Stir and cook 3–4 minutes until heated through. Mash about one-third of the beans with the back of a spoon for creamier texture if desired.

Remove from heat and stir in 1 tablespoon lime juice and 1 tablespoon chopped cilantro. Adjust salt to taste.

Plate 3 enchiladas per person alongside 1/3 cup cooked rice and 1/2 cup beans (adjust serving sizes as needed). Top enchiladas with a dollop of sour cream, sprinkle with 2 tablespoons chopped cilantro and sliced green onions, and serve with lime wedges on the side.