Cheese Enchiladas

I learned a new skill. Frying! I’ve shied away from this as I don’t do well w/ popping oil, but realize now it wasn’t as scary as I feared.

I initially served this w/ my Roasted Zucchini.

TIPS: If you don’t want to make the sauce from scratch as in this recipe, I suggest purchasing a 20 oz can of El Pato Red Enchilada Sauce (Salsa Roja).

NOTES: These can made ahead of time and stored in fridge (covered) for up to 24 hrs. After baking, they can be kept in an airtight container in fridge for up to 3 days. To freeze after baking, allow to cool then portion out to store in freezer bags for up to 3 mos.

Cheese Enchiladas Recipe

Ingredients

• 8 king-size corn tortillas
• 2 1/2 cups Mexican blend cheese, shredded (divided)
• 2 cups chicken broth
• 1 cup white onion, diced (divided)
• 1/4 cup + 2 Tbsp corn oil (divided)
• 4 Tbsp all-purpose flour
• 3 Tbsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp pink Himalayan salt
• 1/4 tsp Mexican oregano
• Extra virgin olive oil (EVOO) spray

Directions

1. Spray a 9”x11” glass baking dish w/ EVOO then set aside.
2. Heat a large skillet on stovetop on medium.
3. Add 2 Tbsp oil and heat.
4. Sprinkle in 4 Tbsp all-purpose flour and whisk together, cooking 1-2 mins (continually whisking).
5. Add 3 Tbsp chili powder, 1/2 tsp cumin,1/2 tsp garlic powder, 1/2 tsp pink Himalayan salt, and 1/4 tsp Mexican oregano, then whisk together until clumpy.
6. Add 2 cups chicken broth and whisk until there are no more clumps.
7. Lightly simmer 15 mins, until thickens. Don’t simmer too long or too hot or you won’t have enough sauce for all 8 tortillas.
8. Preheat oven to 350°.
9. Heat a separate medium skillet on stovetop on medium-high heat.
10. Add 1/4 cup oil and heat.
11. Fry each of the 8 corn tortillas about 5 secs on each side, until it starts to get crispy but is still pliable.
12. For Steps 12 & 13, do one by one:
13. Dip each corn tortilla, on both sides, in the enchilada sauce you’ve made and immediately place into prepared baking dish.
14. Add 1/4 cup shredded Mexican blend cheese and 2 Tbsp diced white onion to each prepared tortilla, roll it up to seam side down, then gently push to the end of the dish.
15. Once all 8 enchiladas are rolled and side-by-side in baking dish, pour any excess sauce over the enchiladas.
16. Sprinkle w/ remaining 1/2 cup Mexican blend cheese. You’re welcome to add more cheese if desired.
17. Bake for 20 mins.
18. Allow to cool for 5 mins before plating.

Nutrition Facts
Serving size: Enchilada
Servings: 8
Amount per serving
Calories	426
% Daily Value*
Total Fat 29.7g	38%
Saturated Fat 5.5g	28%
Cholesterol 9mg	3%
Sodium 513mg	22%
Total Carbohydrate 32.8g	12%
Dietary Fiber 1.3g	5%
Total Sugars 1g
Protein 7.4g
Vitamin D 0mcg	0%
Calcium 89mg	7%
Iron 2mg	10%
Potassium 47mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.