Ingredients
Equipment
Method
How to Prepare:
- In a large skillet, heat the 1/4 cup of cooking oil over medium heat. Once hot, whisk in the 1/4 cup of all-purpose flour to create a roux. Stir continuously for about 2 minutes until it turns a light golden brown.
- Add the 3 tablespoons of chili powder, 2 teaspoons of cumin, 2 teaspoons of garlic powder, 1 teaspoon of oregano, and 1/2 teaspoon of salt to the roux. Cook for another minute, stirring well to combine all the spices into the roux.
- Gradually pour in the 3 cups of chicken broth, whisking constantly until the mixture is smooth. Bring the sauce to a simmer and let it thicken for about 5-7 minutes.
- In a separate skillet, heat the remaining 3 tablespoons of cooking oil over medium heat. Lightly fry each corn tortilla for about 30 seconds on each side until they are pliable but not crispy; this will help prevent them from tearing.
- Preheat your oven to 350°F (175°C). Spread about 1 cup of the sauce on the bottom of a baking dish. Take a tortilla, fill it with 2 ounces of shredded sharp cheddar cheese and a spoonful of diced yellow onion. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- Once all tortillas are in the dish, pour the remaining sauce over the top and sprinkle the rest of the shredded cheddar cheese over the sauce. Bake uncovered for about 20-25 minutes, or until the cheese is bubbly and slightly golden.
- Remove from the oven and let cool for a few minutes. Garnish with freshly chopped cilantro and finely diced onion before serving.
Notes
- Make the enchiladas ahead of time and refrigerate for up to 24 hours before baking.
- Feel free to experiment with different types of cheese for a unique flavor.
- These enchiladas can be frozen before baking; just wrap tightly and thaw overnight before cooking.