El Chico Cheese Enchiladas Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C).
• STEP 2.In a saucepan, heat 2 tablespoons of vegetable oil over medium heat.
• STEP 3.Add 2 tablespoons of all-purpose flour to the oil and whisk until smooth.
• STEP 4.Cook the flour mixture for 1 minute, stirring constantly.
• STEP 5.Gradually whisk in 2 cups of chicken broth and 1 cup of tomato sauce.
• STEP 6.Add 1 teaspoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of garlic powder, and salt to taste.
• STEP 7.Simmer the sauce for 10 minutes, stirring occasionally.
• STEP 8.In a separate skillet, heat 1 tablespoon of vegetable oil over medium heat.
• STEP 9.Add 1/2 cup of chopped onion and cook until softened.
• STEP 10.Add 2 cups of shredded cheddar cheese and 2 cups of shredded Monterey Jack cheese to the skillet.
• STEP 11.Stir until the cheese is melted and well combined.
• STEP 12.Warm the corn tortillas in a dry skillet or microwave.
• STEP 13.Dip each tortilla in the enchilada sauce to coat both sides.
• STEP 14.Place a spoonful of the cheese mixture in the center of each tortilla and roll it up.
• STEP 15.Place the rolled enchiladas in a baking dish, seam side down.
• STEP 16.Pour the remaining enchilada sauce over the enchiladas.
• STEP 17.Sprinkle additional cheese on top if desired.
• STEP 18.Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
• STEP 19.Garnish with chopped onions and cilantro.
• STEP 20.Serve hot with Mexican rice and refried beans.