Since we're all stuck at home these days, I thought I'd share my cheese enchilada recipe with you. I've tried many different enchilada recipes over the years, some good, some not so much. This is a combination of several of the good ones. As always, it's my husband who has the final word of approval, and this is his favorite. It's a very mild enchilada sauce, but you can add fire to it as you please. Hope y'all enjoy them.
Serves 2 or 3
Yield: 6 enchiladas
Recipe may be doubled
Pictures below recipe
6 corn tortillas
1/4 cup all purpose flour
1 Tbs, plus 2 teas. chili powder (or more if you like things extra spicy)
Any other spices you wish to add ( See step #3)
salt & pepper to taste
1/4 cup vegetable or canola oil
1 cup warm water OR chicken broth
1 pkg shredded cheese of choice
1/4 cup chopped onion (optional)
1) Preheat oven to 375 F
2) While oven is preheating, spray the tortillas with cooking spray on both sides, place on sheet pan and put in the oven while the oven is heating. Leave them in for only a couple of minutes, just until they are soft and pliable. If they stay too long, they will get hard and you'll just have to throw
3) In a small bowl, combine the flour and chili powder, a dash of salt and pepper. Now here is where your creativity comes in. If you like things more spicy, by all means add more chili powder. Or, use a spicy chili powder. Or add a bit of cayenne pepper.I have, on occasion, used menudo seasoning. Or add smoked paprika. It just depends on your taste and how spicy you want it.This recipe as written is very mild.
4) Gather together your water or chicken broth. If using the broth, microwave it for about 30 seconds just to give it a little warmth. If using water, use hot tap water. This will prevent lumps in your sauce. Have it and the flour/chili powder mixture sitting right next to your skillet. Things go quickly here.
5) in a medium size skillet, over medium heat, heat the oil until bubbles form around a wooden spoon. If you don't have a wooden spoon, dip a little bit of a tortilla in it. It will bubble the same way. Now you know your oil is hot enough.
6) Carefully place your flour/chili powder mixture into your skillet and whisk until blended.
7) Now very carefully, pour your hot water or chicken stock into the skillet, whisking quickly. You may need to lower your heat here as well if it starts
8) Carefully taste it and make any adjustments for spices. Yes, you may add
more chili powder, and of course, salt and pepper. Lower the heat and allow to simmer.
9)Now begin to built your enchiladas. Take one enchilada, lay it flat inside the
dish you are going to use. Take a handful of cheese, or, okay, if you need exact measurements, about a quarter cup and put it on the tortilla. Roll it up and place it seam side down. Continue in the same manner until all 6
enchiladas are made.
10) Pour your nice, hot, bubbling sauce over your enchiladas. Sprinkle cheese and onions, if desired, over the top. Bake in oven until cheese
has melted, about 15-20 minutes.
11) Serve with a side salad or pile the salad on top. I use lettuce, tomatoes, avocados and, when I have them, black olives.
Here's what you need. We like the HEB Mi Comida cheese, but if you don't have an HEB, this Kraft Mexican cheese with a touch of Philadelphia in it melts really well.
The six corn tortillas fit very nicely on the cookie sheet. I used olive oil spray but any ole spray will work. Just spritz 'em good.