Enchiladas Recipe
Corn tortillas rolled and filled with your choice of meat, topped with enchilada sauce.
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Ingredients
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For the Enchiladas
For the Enchilada Sauce
Method
Prepare the Enchilada Sauce
- 1
- 2
Make the Roux
Whisk in 2 tablespoons of all-purpose flour and stir continuously for 1-2 minutes until it turns a light golden color.
- 3
Add Spices
Stir in 2 tablespoons of chili powder, 1 teaspoon of cumin, and 1 teaspoon of garlic powder. Mix well for about 30 seconds.
- 4
Incorporate Tomato Sauce
Pour in 15 ounces of tomato sauce and 1 cup of vegetable broth. Stir until smooth.
- 5
Simmer the Sauce
Bring the sauce to a simmer and let it cook for about 10 minutes. Season with salt and pepper to taste.
Assemble the Enchiladas
- 6
Preheat Oven
Preheat your oven to 350°F (175°C).
- 7
Prepare Tortillas
In a skillet, warm the corn tortillas for about 30 seconds on each side until they are pliable.
- 8
Fill the Tortillas
On each tortilla, add a portion of 1/6 cup of cooked shredded chicken, a sprinkle of chopped onion, and a tablespoon of cilantro. Roll the tortilla tightly.
- 9
Place in Baking Dish
Spread a thin layer of enchilada sauce on the bottom of a baking dish. Place the rolled tortillas seam-side down in the dish.
- 10
Top with Sauce and Cheese
Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle 2 cups of shredded cheese evenly on top.
- 11
Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.