Sunday, October 4, 2009

Cheese Enchiladas

My friend & co-worker Lisa gave me the recipe to make enchilada sauce. She assured me that it's super yummy, and she was right! This is her recipe:

2 tbsp butter
2 tbsp flour
3 tsp red chili powder
1.5 tsp ground cumin
2 tsp garlic powder
6 oz can of tomato paste
1 cup water
1.5 cups chicken broth
10 corn tortillas
1 tbsp vegetable oil
2.5 cups grated Mexican blend cheese

Melt butter in sauce pan. Make a roux by browning flour in melted butter mixing constantly. Add spices & tomato paste. Stir until well blended in roux. Add water & chicken broth gradually using a whisk and stirring constantly. Heat until boiling and continue simmering until desired thickness is achieved. Taste and adjust spices to your liking.

Coat the bottom of a 9x13 dish with sauce. Heat vegetable oil in a skillet and slightly brown each tortilla on both sides. Add cheese in middle and fold into enchilada. Place in 9x13 dish on the sauce. Poor remaining sauce over enchiladas. Sprinkle remaining cheese on top. Bake in oven on 325 for about 20 minutes (or until cheese is fully melted).

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