How I Make My QUICK & SUPER EASY CHEESY ENCHILADAS Recipe

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Lower in calories and fat, or more budget-friendly.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Higher in protein and lower in fat.

Heat oil in a pan over medium heat.

Lightly fry corn tortillas in the hot oil for a few seconds until they bubble, then remove from oil and set aside.

In the same pan, melt 1 tbsp of butter and add 2 tbsp of oil.

Add 3 tbsp of all-purpose flour and cook for about a minute.

Add 4 tbsp of chili powder (2 tbsp of Chile and 2 tbsp of New Mexico) and mix for about 10 seconds until fragrant.

Whisk in 1 cup of chicken broth, then add 2 more cups of chicken broth while whisking continuously.

Add 2 tbsp of tomato paste and dissolve it in the broth, then bring to a simmer.

Taste the sauce for salt and adjust if necessary.

Pour some sauce into the bottom of a baking sheet to cover it.

Fill each tortilla with cheese (medium cheddar and queso blanco), roll them up, and place them seam-side down in the baking sheet.

Cover the rolled enchiladas with the remaining sauce and top with more cheese.

Broil for a few minutes until cheese is melted and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens