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Ingredients
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Enchiladas
Enchilada Sauce
To Finish / Garnish
Method
Enchilada Sauce
In a medium saucepan over medium heat, warm 2 tablespoons vegetable oil until shimmering.
Add 2 tablespoons flour and whisk continuously for 1–2 minutes until the mixture is a light golden roux (this cooks the raw flour taste).
Whisk in 2 tablespoons chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp dried oregano and cook 30 seconds to bloom the spices.
Slowly whisk in 2 cups tomato sauce and 1 cup chicken broth (or water) until smooth. Bring to a gentle simmer.
Reduce heat and simmer 8–10 minutes, stirring occasionally, until slightly thickened. Taste and stir in 1 tbsp lime juice (optional), 1 tsp salt and 1 tsp black pepper. Keep warm while preparing enchiladas.
Prepare Tortillas & Cheese Filling
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Pour about 1/2 cup of the warm enchilada sauce into the bottom of the prepared baking dish and spread it to coat the surface.
Warm the tortillas so they are pliable: heat a small skillet over medium-high heat, add about 1 teaspoon oil and heat each tortilla 15–20 seconds per side until soft (or wrap stacked tortillas in a damp paper towel and microwave 20–30 seconds). Brush or lightly dip each warmed tortilla in the warm enchilada sauce to coat both sides — this helps prevent tearing and adds flavor.
In a medium bowl, combine 2 cups shredded cheddar, 1 cup shredded Monterey Jack and 1 tsp salt (from the Enchiladas section). Mix briefly to distribute.
Assemble & Bake
Place a warmed sauce-coated tortilla on a flat surface. Spoon about 2 to 3 tablespoons of the cheese mixture down the center of the tortilla.
Roll the tortilla snugly around the cheese and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and cheese, arranging them in the dish in rows.
Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle 1 cup extra shredded cheese evenly over the top.
To Finish / Serve
Remove enchiladas from oven and let rest 5 minutes. This helps the filling set and makes slicing neater.
Top with dollops of sour cream, sprinkle chopped cilantro and sliced green onions. Serve hot.
Optional: squeeze extra lime over servings to brighten flavors.