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Quick Notes: I love enchiladas, and I have plenty of recipes to prove that. There is still something to be said about restaurant-style cheese enchiladas, though. They’re definitely my favorite despite their simplicity. Aside from tortillas and stock you probably have the rest of it already in your cupboard. These are pretty mild, but you could definitely bump up the heat with some extra spices if you prefer.
Ingredients
- 1 small bag of corn tortillas (you only need like 16-18)
- 1 fuck ton of cheese. A Mexican blend, Colby jack, Monterey jack, or cheddar is great.
- 2 cups stock (vegetable or chicken is fine)
- 2 tablespoons chili powder
- 1/2 tablespoon chipotle chili powder
- 1 teaspoon garlic salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 3 tablespoons vegetable oil
- 3 tablespoons flour
- for serving:
- Lettuce
- Tomatoes
- Onions
- Sour cream
Instructions
- Preheat your oven to 350 degrees F.
- In a large saucepan, bring the vegetable oil to temperature over medium-high heat. Whisk flour into it to make a roux.
- Slowly whisk in your stock and bring it just to a boil.Â
- Whisk in both chili powders, garlic salt and powder, onion powder, and cumin, reduce heat, and simmer uncovered about 5 minutes stirring occasionally.Â
- Remove sauce from heat and let stand about 5-10 minutes or until it doesn't burn the holy hell out of your hand when you touch it.Â
- Lightly grill your tortillas, about 10 seconds on each side on medium-high heat. Set aside onto a plate.Â
- Dip each tortilla into the sauce, then stuff them with cheese. roll them, and put them inside a 9 x 13 baking pan. You can basically cram as many as possible into the pan. Think of it as a phone booth, and the enchiladas are people. If you don't understand that reference you're definitely too young for this site and should probably go find an adult.Â
- Once you have all the enchiladas rolled and stacked in your pan, dump the remaining sauce over the top. Sprinkle some cheese on top of them and bake uncovered for about 30 minutes.Â
- Remove and let cool slightly before serving.Â
Pictured above with our Instant Pot Mexican Rice. Love Enchiladas? Try This Chicken Enchilasagna.
