Tuesday, April 28, 2020

Cheese Enchiladas

I have  a great chicken enchilada recipe and use  this recipe as my go-to for beef enchiladas but have never attempted  cheese enchiladas until this break.  I'm not sure why because one of us always orders them if we go out to eat but I decided to give it a go and they were DELICIOUS!!!



I'm realizing as I'm writing this post what a crummy job I did with pics - so take that as a cue as to how simple it really is - there's not much to photograph :) 


Here's What You'll Need...
- 2 tablespoons oil
- 4 tablesppons flour
- 3 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 2 cups chicken broth
- tortillas (we use flour because that's what Dave prefers)
- Mexican shredded cheese

Here's What You'll Do...

1) Add oil to your pan and heat on medium.  Add the flour and whisk together and let it cook for a couple of minutes.  Add the chili powder, garlic powder, cumin, salt and oregano and mix it in.  It will be clumpy.  Pour in the chicken broth, whisking until it's smooth.  Heat it for about 15 minutes - it will thicken a bit as it cooks.





2) Once your sauce is ready, you'll dip your tortillas in the sauce until they're coated and then put them into a greased 9x13 pan.  Add as much cheese as you want, roll them up and push it to the end of the pan. Keep going until your pan is full.


3) Pour the leftover sauce onto your enchiladas and top with extra cheese.  
(You can bake them right away or cover and refrigerate and bake later)

4) Bake at 350 for 20 - 25 minutes


Cheese enchiladas aren't the prettiest but they were SO GOOD!  The sauce was AMAZING and I served it with one of those "taco rice" bagged sides (I know, I know) but they would be SO GOOD with the cilantro lime rice that I make for Southwest Bowls or a side salad (chopped iceberg lettuce, a few chopped cherry tomatoes, sliced avocado, grilled corn and your favorite mexican dressing - cilantro lime, avocado ranch, etc.)

I wanted to let you know that I've been working on updating my recipe page and you can click  HERE (or the link at the top of my site that says RECIPES) and view all the recipes I've shared in one spot.  I've debated adding photos to it as well... we'll see.  ;)


Here's What You'll Need...
- 2 tablespoons oil
- 4 tablesppons flour
- 3 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 2 cups chicken broth
- tortillas (we use flour because that's what Dave prefers)
- Mexican shredded cheese

Here's What You'll Do...

1) Add oil to your pan and heat on medium.  Add the flour and whisk together and let it cook for a couple of minutes.  Add the chili powder, garlic powder, cumin, salt and oregano and mix it in.  It will be clumpy.  Pour in the chicken broth, whisking until it's smooth.  Heat it for about 15 minutes - it will thicken a bit as it cooks.

2) Once your sauce is ready, you'll dip your tortillas in the sauce until they're coated and then put them into a greased 9x13 pan.  Add as much cheese as you want, roll them up and push it to the end of the pan. Keep going until your pan is full.

3) Pour the leftover sauce onto your enchiladas and top with extra cheese.  
(You can bake them right away or cover and refrigerate and bake later)

4) Bake at 350 for 20 - 25 minutes

17 comments :

  1. Can't wait to try this recipe!! Looks so yummy!!

    The recipes are hard to read on your recipe page. Might try changing color. Also a print option would be AWESOME!!

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  2. This looks so delicious! We'll certainly be trying this!

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  3. What size of flour tortillas did you use?

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  4. Do the tortillas get soggy? Making this dish Sunday for my grandparents, it sounds spool goood-- I'll add chicken, grandpa has to have a protein, lol. Thanks for sharing🙂

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  5. Your recipes are some of my favorites. Can't wait to try this one.

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  7. This comment has been removed by the author.

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    Replies
    1. Really? This writer is not your employee. Maybe phrase your complaint as a request instead of an order? And the recipe page uses the same font colors and sizes as this comment area. Illegible it is not.

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  8. Love all your recipes. Have never tried one that wasn't added to my favorites:-) (I can read your recipe page easily... and the font darkens when scrolled over, so it is easy to see where I am on the page- which is super helpful! Thanks for compiling them!)

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  9. Wow! this can be gluten free and or dairy free for my dairy free cheese kid. I hate buying that canned enchilada sauce and now I can follow yours and make it. Thank you so much for sharing.

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    1. YAY! I hadn't even thought about that but I'm so glad that it will work for you!

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  10. How spicy is this on a scale of 1-5 (1-not at all to 5-call the fire department :)

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    1. A 1 or maaaaaybe a 1.5 :) I don't love spicy and it was fine

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  11. Hi Andrea, I want to thank you so much for this recipe! My family loved it! I have been wanting a delicious homemade enchilada recipe and this will definitely be my go to recipe from now on! Thank you!

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    1. GREAT! If you haven't already - try out the chicken one I've shared it's Dave's absolute favorite enchilada recipe!

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