Cheese Enchiladas Recipe

Heat a medium saucepan over medium heat. Add 2 tablespoons vegetable oil and allow to warm for 30 seconds.

Whisk in 2 tablespoons flour and cook, stirring constantly, for 1–2 minutes until the raw flour smell is gone and the roux is lightly golden.

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

Stir in 2 tablespoons tomato paste and cook 30 seconds more to deepen the flavor.

Slowly whisk in 2 cups chicken or vegetable broth until smooth. Increase heat to medium-high and bring to a gentle simmer, whisking to remove lumps.

Reduce heat to medium-low and simmer gently for 8–10 minutes, stirring occasionally, until sauce thickens slightly (it should coat the back of a spoon). If it becomes too thick, add up to 1/4 cup more broth.

Remove from heat and stir in 1 teaspoon vinegar, 1 teaspoon sugar, 1 teaspoon salt and 1 teaspoon black pepper. Taste and adjust salt, sugar or vinegar as needed (sauce should be balanced: tangy with a touch of sweetness). Keep warm.

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

Warm 3 tablespoons vegetable oil in a large skillet over medium heat. Working one at a time, briefly fry each tortilla for 8–12 seconds per side until pliable but not crispy — you want them soft so they roll without cracking. Drain on paper towels and stack covered with a clean towel to keep warm. Alternatively, heat tortillas in a dry skillet or microwave wrapped in a damp towel until flexible.

In a large bowl combine 3 cups shredded cheddar and 1 cup shredded Monterey Jack. Add 1 teaspoon salt and toss to distribute.

Ladle about 1/3 cup of warm enchilada sauce into the bottom of the prepared baking dish and spread into an even layer to prevent sticking.

Working with one tortilla at a time, dip or brush each tortilla lightly with sauce on both sides (about 1–2 tablespoons of sauce per tortilla). Place 2–3 tablespoons of the cheese mixture down the center of the tortilla (enough so it fills but will still roll).

Roll the tortilla snugly around the cheese and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and cheese.

When all enchiladas are in the dish, pour the remaining warm sauce evenly over the top (reserve about 1/4 cup if you prefer less sauce). Use a spoon to ensure sauce gets between the rolls and around edges so they heat evenly.

Sprinkle any remaining cheese (if you reserved a small amount) on top for a cheesy crust.

Cover the dish loosely with foil and bake in the preheated 375°F (190°C) oven for 15 minutes.

Remove the foil and bake an additional 5–8 minutes until cheese is fully melted and edges are bubbling and slightly golden.

Let the enchiladas rest 5 minutes out of the oven to set. This makes cutting and serving cleaner.

Garnish with 1/2 cup crumbled queso fresco or cotija, 1/4 cup chopped cilantro, dollops of 1/2 cup sour cream or crema and lime wedges. Serve hot.