Ingredients (serves 4–6)
Enchiladas
- 12 corn tortillas
- 2½–3 cups shredded cheese
- Best mix: cheddar + Monterey Jack (or longhorn if you can find it)
- 2 tbsp neutral oil (vegetable or avocado)
Red Enchilada Sauce
- 2 tbsp oil
- 2 tbsp flour
- 3 tbsp chili powder (Texas-style, not cayenne)
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt (to taste)
- 2 cups chicken broth (or veggie broth)
Optional toppings
- Diced white onion
- Chopped cilantro
- Sour cream
- Sliced jalapeños
Instructions
1. Make the Sauce
- Heat oil in a saucepan over medium heat.
- Whisk in flour to make a roux; cook 1 minute (don’t brown).
- Add chili powder, cumin, garlic powder, onion powder, and salt. Stir 30 seconds until fragrant.
- Slowly whisk in broth.
- Simmer 10–15 minutes until thick and smooth. Taste and adjust salt.
Sauce should be pourable but not watery—think gravy consistency.
2. Prep Tortillas
- Heat a skillet with oil over medium.
- Lightly fry each tortilla 5–10 seconds per side—just until flexible.
- Drain on paper towels.
(This step prevents soggy enchiladas and cracking tortillas.)
3. Assemble
- Preheat oven to 375°F (190°C).
- Spread a thin layer of sauce in a baking dish.
- Fill each tortilla with cheese, roll tightly, seam-side down.
- Pour remaining sauce evenly over enchiladas.
- Sprinkle extra cheese on top.
4. Bake
- Bake uncovered for 20–25 minutes, until bubbly and lightly browned.
How to Serve (Very Important 😄)
Top with:
- Finely diced white onion
- Cilantro
- A drizzle of sour cream
Serve with:
- Mexican rice
- Refried beans
- Ice-cold soda or a cerveza
Pro Tips
- Want restaurant flavor? Add ½ tsp beef bouillon to the sauce.
- Spicier? Add ¼ tsp cayenne or a splash of hot sauce to the sauce.
- Extra cheesy? Mix a little queso fresco into the filling.