Red Cheese Enchiladas
Homemade enchiladas make a delicious meal. Whip up these spicy beauties and serve them with Mexican rice and beans and some vegetables for a tasty dinner everyone will love.
Ingredients
- 2 cups chicken broth
- ¼ teaspoon dried oregano
- 3 tablespoons Gebhardt chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 tablespoons cooking oil
- 4 tablespoons all-purpose flour
- ½ teaspoon ground cumin
- Corn tortillas and Mexican cheese to serve
Instructions
- Heat the oil in a pot then pour in the flour and cook, whisking constantly, for a minute or so.
- Mix in the cumin, garlic powder, chili powder, oregano, and salt.
- Next pour in the broth, whisking all the time to get rid of clumps.
- Keep cooking for 15 minutes or until thickened.
- Preheat the oven to 350 degrees F.
- Dip the corn tortillas in this sauce one by one until pliable.
- Immediately put them in a greased 7 x 11-inch baking pan.
- Sprinkle Mexican blend cheese on top and roll the tortilla around it.
- Continue until they’re all rolled up with cheese inside.
- Pour the remaining sauce over the top, sprinkle on more cheese, and bake for 20 to 25 minutes.
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