Tray Of Cheese Enchiladas (25 Ct.) Recipe

Make a roux

In a medium saucepan, heat 3 tbsp vegetable oil over medium heat. Add 3 tbsp all-purpose flour and whisk constantly for 1 to 2 minutes until the mixture is bubbly and lightly golden (this cooks the raw flour taste).

Toast spices

Add 0.33 cups chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, and 0.5 tsp dried oregano to the roux. Stir and cook 30 seconds to bloom the spices (don’t let them burn).

Finish the sauce

Slowly whisk in 1 cup tomato sauce and then gradually whisk in 4 cups chicken broth until smooth. Add 1 tbsp apple cider vinegar and 1 tsp sugar. Bring to a gentle simmer, reduce heat to low, and simmer 8–10 minutes until slightly thickened. Season to taste with 1.5 tsp kosher salt and 0.5 tsp black pepper. Keep warm on the lowest heat while you prepare the filling (or transfer to a covered container). The sauce yield will be about 5 cups—reserve roughly 1 cup for coating tortillas while assembling and the rest for topping the tray.

In a large mixing bowl combine 4 cups shredded cheddar, 4 cups shredded Monterey Jack, 1 cup finely chopped yellow onion, 1 tsp kosher salt, 0.5 tsp black pepper, and 0.5 cup chopped fresh cilantro (if using). Stir until evenly distributed. This yields the filling that you will portion into each tortilla (about 1/3 cup per enchilada).

Preheat and prepare tray

Preheat oven to 375°F (190°C). Lightly oil a large baking tray or 12x18-inch half-sheet with 1 tbsp oil or nonstick spray so enchiladas don’t stick.

Warm and soften tortillas

In a large skillet, heat 0.33 cups vegetable oil over medium-high until shimmering. Working 4–6 tortillas at a time, fry each tortilla briefly—about 5–8 seconds per side—just until pliable and slightly translucent (do not crisp). Use tongs to transfer tortillas to a plate lined with paper towels to drain. Brief frying prevents cracking when rolling and helps tortillas absorb sauce. Alternatively, warm tortillas on a griddle and wrap in a clean kitchen towel to keep soft.

Coat tortillas with sauce

Keep the enchilada sauce warm. Dip each softened tortilla quickly into the warm sauce (or spoon sauce over one side) to coat it—this prevents them from drying out and helps them fuse in the tray.

Fill and roll

Place a coated tortilla flat, spoon approximately 0.33 cup of the cheese filling down the center, then roll tightly and place seam-side down in the prepared tray. Arrange enchiladas snugly in rows. Repeat until you have 25 enchiladas in the tray.

Top with sauce and cheese

Pour the remaining warm enchilada sauce evenly over the rolled enchiladas so they are well coated. Sprinkle the reserved 1 cup shredded cheese evenly over the top.

Bake

Bake uncovered in the preheated 375°F (190°C) oven for 18–22 minutes, until sauce is bubbling and cheese is melted. For a lightly browned top, broil 1–2 minutes at the end—watch closely to avoid burning.

Remove the tray from the oven and let rest 5 minutes to set. Sprinkle 0.5 cup chopped cilantro and 0.5 cup sliced green onions over the top. Serve with lime wedges and sour cream on the side. Cut into 25 portions (one enchilada per portion) and keep hot for service.