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Cheese Enchiladas (America's Test Kitchen) Recipe

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This recipe for Cheese Enchiladas (America's Test Kitchen), by , is from Bowman Family Favorites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lindsay Merrill


2 dried ancho chiles, stemmed, seeded, and torn into 1/2-inch pieces
1 Tbs cumin seeds
1 Tbs garlic powder
2 tsp dried oregano
5 Tbs vegetable oil
3 Tbs all-purpose flour
Salt and pepper
2 cups chicken broth
2 tsp white vinegar
8 ounces Monterey Jack cheese, shredded (about 2 cups)
6 ounces sharp cheddar cheese, shredded (about 1 1/2 cups)
12 (6-inch) corn tortillas
1 onion, chopped fine

1. Toast ancho chiles and cumin seeds in a 12-inch skillet over medium heat, stirring often. Cook until fragrant (2-6 minutes). Transfer to spice grinder and let cool slightly. Add garlic powder and oregano. Grind into fine powder.

2. Heat 3 Tbs of the oil in the same skillet on medium-high heat. Once shimmering, whisk in flour, 1/2 tsp salt, 1/2 tsp pepper, and ground spices. Cook for about 1 minute. Whisk in broth and bring to simmer. Reduce heat to medium-low and cook, whisking often, until sauce thickens down to about 1 1/2 cups. Whisk in vinegar and season with salt and pepper to taste.

3. Put oven rack into the middle position and preheat oven to 450 F. Mix cheeses together in bowl. (1/2 cup of cheese will be for the topping. The rest goes inside the tortillas.)

4. Quickly brush both sides of each tortilla with the remaining oil. Wrap stack of tortillas in a damp dish towel and put them on a plate in the microwave. Cook for 1 minute, or until warm and pliable.

5. Spread 1/2 cup of sauce in the bottom of a 9x13" pan (I use pyrex). Fill one tortilla at a time with 1/4 cup cheese and 1 Tbs onion. Roll tightly and place seam side down in pan. (You'll have two columns of 6 enchiladas.)

6. Pour remaining sauce over the top of the enchiladas and sprinkle the rest (1/2 cup) of the cheese over the top. Cover with foil and bake until enchiladas are heated through and cheese is melted (15-20 min). Let cool for 5 minutes before serving. Serve with remaining onion and any other toppings you might like (sour cream, lettuce, etc).

Personal Notes:
Personal Notes:
I LOVE these enchiladas. It's so much better than canned enchilada sauce; it's definitely worth the effort. They're kind of a Tex-Mex style enchilada. This recipe is really easy to double, especially if you prep the onions and cheese (and even sauce) ahead of time.

Bryan really prefers enchiladas with meat in them. If you have any shredded meat that's seasoned well (like if you cook some chicken in a slow cooker with taco seasoning and salsa), you can add a few Tbs of the meat into each enchilada. It takes a little more effort to roll each enchilada but the results are delicious.




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