Enchilada Recipe

In a medium bowl combine shredded cheddar and Monterey Jack cheeses, diced white onion, chopped cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until evenly distributed. Set aside.

Heat 2 tablespoons vegetable oil in a small saucepan over medium heat until shimmering.

Whisk in 2 tablespoons flour and cook, stirring constantly, 1 to 2 minutes until it becomes lightly golden (this removes the raw flour taste).

Add 2 tablespoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon dried oregano. Stir and cook 30 seconds to bloom the spices.

Whisk in 2 tablespoons tomato paste until combined, then slowly pour in 2 cups vegetable broth (or water) while whisking to avoid lumps.

Bring the sauce to a gentle simmer and cook 4 to 6 minutes, stirring occasionally, until slightly thickened. Taste and add 1 teaspoon salt or more as needed. Remove from heat and keep warm.

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

Warm the tortillas so they are pliable: heat a skillet over medium, brush each tortilla lightly with a little of the 2 tablespoons cooking oil (or dip in hot oil briefly) and warm 10–20 seconds per side until soft but not crispy. Stack and cover with a towel to keep warm.

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

Place about 1/4 to 1/3 cup of the cheese filling down the center of each tortilla. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.

When the dish is full, pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup shredded cheese over the top.

Cover the baking dish loosely with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake an additional 8 to 10 minutes, until cheese is melted and sauce is bubbling and edges of tortillas are slightly crisped.

Remove from oven and let rest 5 minutes. Garnish with sliced green onions and extra cilantro if desired. Serve with sour cream on the side.