Two Cheese Enchiladas Recipe

Make roux and spice base

Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Whisk in 2 tablespoons flour and cook, whisking continuously, about 1 minute until lightly golden.

Stir in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon garlic powder and 1 teaspoon onion powder. Cook 30 seconds to bloom the spices, whisking constantly so they do not burn.

Whisk in 2 tablespoons tomato paste until well combined with the roux and spices.

Gradually whisk in 2 cups low-sodium chicken or vegetable broth, smoothing any lumps. Bring the sauce to a gentle simmer, reduce heat to low and cook 5–7 minutes until slightly thickened.

Remove from heat and stir in 1 teaspoon apple cider vinegar, 1 teaspoon granulated sugar and 1 teaspoon salt. Taste and adjust seasoning (add up to 1/2 teaspoon more salt if needed). Keep warm.

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Warm the 12 corn tortillas to make them pliable: heat a large skillet over medium-high heat and add 1–2 teaspoons vegetable oil (from the 2 tablespoons called for). Quickly warm each tortilla 15–20 seconds per side until soft and flexible, stacking them on a plate wrapped in a clean towel to keep warm. Alternatively, wrap in damp paper towels and microwave 30–45 seconds.

In a mixing bowl combine 2 cups shredded cheddar, 2 cups shredded Monterey Jack, chopped onion, minced garlic, 1 tablespoon chopped cilantro, 1 teaspoon salt and 1 teaspoon black pepper. Toss gently to combine — this is the two-cheese filling.

Pour about 1/2 cup of the prepared enchilada sauce into the bottom of the prepared baking dish and spread evenly to prevent sticking.

Working one at a time, place a warmed tortilla on a flat surface, spoon about 2–3 tablespoons of the cheese filling down the center of the tortilla (enough to fill but allow rolling), then roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling (should make 12 enchiladas).

When all enchiladas are in the dish, pour the remaining warm enchilada sauce evenly over the top so each is well coated. Sprinkle the additional 1 cup shredded cheese evenly over the sauced enchiladas.

Cover the dish loosely with foil and bake in preheated oven for 15 minutes. Remove foil and bake an additional 8–10 minutes until cheese is bubbly and slightly golden.

Remove from oven and let rest 5 minutes. Dollop or drizzle sour cream over the enchiladas (or serve sour cream on the side).

Garnish with sliced green onions, remaining chopped cilantro leaves and lime wedges. Serve hot.