The Best Cheese Enchiladas

We went the flour tortilla route when we made these. You can use corn ones instead if you prefer.

Course Main

Cuisine Mexican

Keyword cheese, enchiladas

Prep Time 15

Cook Time 20

Servings

Calories 218kcal

Author Inspired by a recipe from Jeff Mauro

Ingredients

¼ cup vegetable oil
3 tablespoons all-purpose flour
2 tablespoons ancho chile powder
1 tablespoon chipotle powder
2 teaspoons cocoa powder
2 teaspoons dried oregano
2 teaspoons garlic powder
1 teaspoon ground cumin
2 cups chicken stock
1 tablespoon apple cider vinegar
kosher salt
freshly ground black pepper
16 ounces Chihuahua cheese shredded
4 ounces sharp Cheddar shredded
4 ounces Monterey Jack cheese shredded
10 flour tortillas 10". You can substitute 12 corn tortillas, just see the note about frying them before stuffing and wrapping.
¼ cup pickled jalapenos
¼ cup fresh cilantro chopped

Instructions

Preheat oven to 375 F.
Heat the oil in a medium pot over medium heat.
Whisk in the flour until smooth.
Add the chile powders, cocoa, oregano, garlic powder and cumin. Whisk well and continue whisking until the sauce thickens and becomes aromatic. This will take 5-7 minutes.
While whisking, slowly pour in the chicken stock. Continue whisking until the sauce thickens, 3-5 minutes.
Stir in the apple cider vinegar.
Season with salt and pepper to taste. Stir and remove from heat.
Combine all of the cheeses in a large bowl.
Spoon 1/2 cup of the sauce mixture onto the bottom of a 9" x 14" baking dish. Spread out evenly using the back of the spoon or a spatula.
Working one-at-a-time, spoon a scant 2/3 cup of cheese onto a tortilla. Roll up tightly, folding in the edges. Place in the baking dish with the seam-side down. I was able to fit 8 in a row in the dish, with another 2 alongside.
Spoon the remaining sauce over the tortillas and spread out evenly.
Sprinkle with the remaining cheese.
Bake until the cheese is bubbling, 10 to 15 minutes.
Serve garnished with the pickled jalapenos and fresh cilantro.

Notes

You can substitute corn tortillas if you wish. If so, quickly fry (5 seconds per side) the tortillas in a skillet with 1/2 cup of vegetable oil. Drain well then proceed to add cheese and roll.

Nutrition