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Cheese Enchiladas Recipe

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This recipe for Cheese Enchiladas is from ANGEL FOOD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons oil
4 tablespoons flour
3 tablespoons chili powder
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon cumin
2 cups chicken broth
Corn Tortillas
Mexican blend shredded cheese
Onions, chopped (optional)

Directions:
Directions:
1. Add oil to pot and heat on medium. Pour in flour and whisk together and cook for 1-2 minutes.
2. Add chili powder, garlic powder, cumin, salt and oregano and mix until clumpy. Pour in chicken broth, whisking the entire time and until there are no more clumps. Heat for 15 minutes or until thickened. (I usually made an extra batch of sauce because Dad liked them saucier.)
3. After you have made the sauce, dip the corn tortillas in the sauce until they are soft and immediately put it into a greased 11x7 pan. If the sauce is too hot, the tortillas will fall apart. You just want them to get soft enough to roll.
4. From there you will add cheese, roll it up, and push it to the end of the pan.
5. Continue doing this with your tortillas until your pan is full. Pour the excess sauce over your tortillas. Sprinkle the top with more cheese and onions if you prefer. You can also prepare this in advance and refrigerate until ready to cook).
6. Bake at 350 for 20-25 minutes.

Personal Notes:
Personal Notes:
Enchiladas is one of your dad's favorites. Of course, I always had to split the batch and add lots of onions to his side of the pan. I always served them with Mexican rice and beans.

 

 

 

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