Description
Delicious enchiladas made with corn tortillas, cheese, and a homemade sauce.
Ingredients
Scale
- 14–16 corn tortillas (Mi Rancho Thincredible Tortillas recommended)
- 16 oz shredded Mexican cheese blend
- 3 Tablespoons vegetable oil
- 2 Tablespoons gluten free flour (or AP flour if not GF)
- 3 Tablespoons chili powder (see notes)
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- scant 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 cup tomato paste
- 2 cups chicken broth
Instructions
- Preheat oven to 350 degrees then spray a 9×13″ baking dish, or two smaller casserole dishes, with nonstick spray and set aside.
- To a small bowl, add the spices – chili powder through cumin – then stir to combine and set aside.
- Heat the oil in a medium-size saucepan over medium heat then add the flour and cook while whisking constantly for 1 minute.
- Add the seasonings then whisk until they’re toasted and very fragrant, 30 seconds. Switch to a spatula then add the tomato paste and mash it in with the seasonings to create a thick paste.
- Switch back to a whisk then slowly stream in the chicken stock or broth while whisking to create a smooth sauce. Turn the heat up to medium-high then bring the sauce to a simmer while stirring slowly and constantly with a spatula. Once simmering, turn the heat back down to medium then simmer for an additional 1-2 minutes or until the sauce has thickened (sauce will continue to thicken as it cools). Cool slightly before using.
- Spread 1/2 cup enchilada sauce into the bottom of the prepared baking dish or dishes, then reserve 1 cup shredded cheese and set aside.
- Wrap 5 tortillas at a time in a damp paper towel then microwave for 20 seconds to warm.
- Keeping the other tortillas wrapped in the warm paper towel, one at a time place a tortilla on a plate or cutting board then add 1/4 cup shredded cheese into the center and roll snugly. Place seam-side down into the baking dish then continue until the dish has been filled. Warming another batch of 5 tortillas as needed.
- Spoon enchilada sauce over the tops of the tortillas ensuring they are completely covered – uncovered spots will come out tough and hard – then sprinkle reserved cheese on top.
- Cover baking dish with nonstick sprayed foil then bake for 20-30 minutes, or until the cheese has melted and sauce is hot and bubbly. Let enchiladas rest for 5 minutes then serve.
Notes
- Adjust the quantity of chili powder based on your spice preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg