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Grate the sharp cheddar cheese. Set aside 1/2 pound for the filling and 1 pound for topping the enchiladas.

Pour enough vegetable oil into a frying pan to cover the bottom of the corn tortillas (about 1/2 inch deep). Heat the oil over medium-high heat until shimmering.

One by one, fry the corn tortillas in the hot oil for about 10-15 seconds per side, or until they become pliable and start to blister slightly. Do not let them get crispy. Remove the tortillas from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat with all tortillas.

In a saucepan, melt the 2 tablespoons of butter over medium-low heat. Add 1 tablespoon of vegetable oil. Once melted, add the 3 tablespoons of all-purpose flour and stir constantly for 1 minute to cook the flour and create a roux.

Stir in the 2 tablespoons of chili powder until well combined with the roux. Add the 2 teaspoons of paprika, 2 teaspoons of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of chicken bouillon, 1 teaspoon of cumin, and 1/2 teaspoon of dried oregano. Stir until all seasonings are fully incorporated.

Add the 2 teaspoons of tomato paste to the mixture and stir it in thoroughly.

Gradually add the 3 cups of chicken broth, pouring a little bit at a time and whisking constantly to ensure a smooth consistency and prevent lumps. Bring the sauce to a simmer and continue to cook for 10 minutes on medium-low heat, stirring occasionally, until it thickens to the desired consistency.

Preheat your oven to 350°F. Spread a thin layer of the prepared enchilada sauce on the bottom of a 9x13 inch baking pan.

Take one fried corn tortilla and dip it completely in the enchilada sauce. Place a generous amount of the reserved 1/2 pound of grated sharp cheddar cheese in the center of the sauced tortilla. Roll up the tortilla and place it seam-side down in the prepared baking pan.

Repeat step 9 with the remaining tortillas, arranging them snugly in the baking pan until all tortillas are used.

Pour any leftover enchilada sauce evenly over the top of the rolled enchiladas. Generously cover the entire pan of enchiladas with the remaining 1 pound of grated sharp cheddar cheese.

Place the baking pan in the preheated oven and bake at 350°F for 30 minutes, or until the cheese is melted, bubbly, and lightly golden.

Once baked, remove the enchiladas from the oven. Let them rest for a few minutes before serving. Optionally, top with chopped black olives and sliced green onions. Serve hot, perhaps with a side of cooked rice and sliced or diced avocado.


Grate the sharp cheddar cheese. Set aside 1/2 pound for the filling and 1 pound for topping the enchiladas.

Pour enough vegetable oil into a frying pan to cover the bottom of the corn tortillas (about 1/2 inch deep). Heat the oil over medium-high heat until shimmering.

One by one, fry the corn tortillas in the hot oil for about 10-15 seconds per side, or until they become pliable and start to blister slightly. Do not let them get crispy. Remove the tortillas from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat with all tortillas.

In a saucepan, melt the 2 tablespoons of butter over medium-low heat. Add 1 tablespoon of vegetable oil. Once melted, add the 3 tablespoons of all-purpose flour and stir constantly for 1 minute to cook the flour and create a roux.

Stir in the 2 tablespoons of chili powder until well combined with the roux. Add the 2 teaspoons of paprika, 2 teaspoons of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of chicken bouillon, 1 teaspoon of cumin, and 1/2 teaspoon of dried oregano. Stir until all seasonings are fully incorporated.

Add the 2 teaspoons of tomato paste to the mixture and stir it in thoroughly.

Gradually add the 3 cups of chicken broth, pouring a little bit at a time and whisking constantly to ensure a smooth consistency and prevent lumps. Bring the sauce to a simmer and continue to cook for 10 minutes on medium-low heat, stirring occasionally, until it thickens to the desired consistency.

Preheat your oven to 350°F. Spread a thin layer of the prepared enchilada sauce on the bottom of a 9x13 inch baking pan.

Take one fried corn tortilla and dip it completely in the enchilada sauce. Place a generous amount of the reserved 1/2 pound of grated sharp cheddar cheese in the center of the sauced tortilla. Roll up the tortilla and place it seam-side down in the prepared baking pan.

Repeat step 9 with the remaining tortillas, arranging them snugly in the baking pan until all tortillas are used.

Pour any leftover enchilada sauce evenly over the top of the rolled enchiladas. Generously cover the entire pan of enchiladas with the remaining 1 pound of grated sharp cheddar cheese.

Place the baking pan in the preheated oven and bake at 350°F for 30 minutes, or until the cheese is melted, bubbly, and lightly golden.

Once baked, remove the enchiladas from the oven. Let them rest for a few minutes before serving. Optionally, top with chopped black olives and sliced green onions. Serve hot, perhaps with a side of cooked rice and sliced or diced avocado.
