Cheese Enchiladas
Cheese Enchiladas
Ingredients
For the Enchiladas
- 1 1/2 pounds sharp cheddar cheese, grated
- 12 corn tortillas, Mission Yellow, or enough to fill a 9x13 inch baking pan
- 2 cups vegetable oil, for frying, or as needed
For the Enchilada Sauce
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 3 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chicken bouillon
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 2 teaspoons tomato paste
- 3 cups chicken broth
Optional Toppings
- 1/2 cup black olives, chopped
- 2 green onions, sliced
- 1 cup cooked rice
- 1 avocado, sliced or diced
Instructions
- 1
Grate the sharp cheddar cheese. Set aside 1/2 pound for the filling and 1 pound for topping the enchiladas.
⏱️ 5 min
- 2
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.
⏱️ 3 min
- 3
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.
⏱️ 10 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 2 min
- 6
Add the 2 teaspoons of tomato paste to the mixture and stir it in thoroughly.
⏱️ 1 min
- 7
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.
⏱️ 12 min
- 8
Preheat your oven to 350°F. Spread a thin layer of the prepared enchilada sauce on the bottom of a 9x13 inch baking pan.
⏱️ 2 min•🌡️ 350
- 9
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.
⏱️ 5 min
- 10
Repeat step 9 with the remaining tortillas, arranging them snugly in the baking pan until all tortillas are used.
⏱️ 5 min
- 11
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.
⏱️ 2 min
- 12
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.
⏱️ 30 min•🌡️ 350
- 13
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheese Enchiladas
For the Enchiladas
- 1 1/2 pounds sharp cheddar cheese, grated
- 12 corn tortillas, Mission Yellow, or enough to fill a 9x13 inch baking pan
- 2 cups vegetable oil, for frying, or as needed
For the Enchilada Sauce
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 3 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chicken bouillon
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 2 teaspoons tomato paste
- 3 cups chicken broth
Optional Toppings
- 1/2 cup black olives, chopped
- 2 green onions, sliced
- 1 cup cooked rice
- 1 avocado, sliced or diced
Instructions
- 1
Grate the sharp cheddar cheese. Set aside 1/2 pound for the filling and 1 pound for topping the enchiladas.
⏱️ 5 min - 2
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.
⏱️ 3 min - 3
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.
⏱️ 10 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 2 min - 6
Add the 2 teaspoons of tomato paste to the mixture and stir it in thoroughly.
⏱️ 1 min - 7
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.
⏱️ 12 min - 8
Preheat your oven to 350°F. Spread a thin layer of the prepared enchilada sauce on the bottom of a 9x13 inch baking pan.
⏱️ 2 min•🌡️ 350 - 9
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.
⏱️ 5 min - 10
Repeat step 9 with the remaining tortillas, arranging them snugly in the baking pan until all tortillas are used.
⏱️ 5 min - 11
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.
⏱️ 2 min - 12
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.
⏱️ 30 min•🌡️ 350 - 13
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.
⏱️ 5 min