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Cheese Enchiladas
Alyssa

Cheese Enchiladas

Indulge in cheesy enchiladas smothered in savory sauce. A classic Mexican dish that's perfect for any meal or celebration.
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Ingredients Method

Ingredients
  

  • 8 oz Monterey Jack cheese: This cheese offers a mild flavor and melts beautifully adding creaminess to the dish.
  • 8 oz cheddar cheese: Cheddar adds a sharpness that complements the Monterey Jack contributing to a richer cheese experience.
  • ¼ cup unsalted butter: Used for the roux that forms the base of the sauce butter contributes richness and flavor.
  • ⅓ cup all-purpose flour: This will help thicken the sauce and create the desired consistency.
  • 2½ cups beef broth: Opting for beef broth provides a deep savory flavor to the sauce. For a lighter version, consider using low-sodium chicken broth.
  • Spices: 1 tablespoon chili powder 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon paprika. These spices add warmth and depth to the gravy.
  • 12 corn tortillas: Soft corn tortillas are essential for wrapping around the cheese and absorbing the flavorful sauce.

Method
 

  1. Preheat the oven: Begin by preheating your oven to 375°F. Grease a 9x13-inch baking dish with non-stick spray or a small amount of butter.
  2. Prepare the cheese: In a mixing bowl, combine 8 oz Monterey Jack cheese and 8 oz cheddar cheese. Mix well to ensure the cheeses are evenly distributed.
  3. Make the sauce: In a medium saucepan, melt ¼ cup unsalted butter over medium heat. Once melted, sprinkle in ⅓ cup flour and whisk to form a roux. Cook for about 1 minute until it turns a light golden color.
  4. Gradually add 2½ cups beef broth to the roux, whisking continuously to avoid lumps. Add 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon pepper, and ½ teaspoon paprika. Let the mixture simmer, stirring occasionally, until it thickens (about 5-7 minutes).
  5. Ladle some sauce: Pour a small amount of the sauce into the bottom of the greased baking dish, spreading it evenly.
  6. Warm the tortillas: To make them easier to roll, warm the 12 corn tortillas in the microwave for 30-45 seconds until they are soft and pliable.
  7. Fill and roll: Take a tortilla, spoon in a generous portion of the cheese mixture, and roll it up tightly. Place the rolled enchilada seam-side down in the prepared baking dish. Repeat for all tortillas.
  8. Top with sauce: Once all the enchiladas are in the baking dish, pour the remaining sauce over the top. Sprinkle the leftover cheese mix on top of the sauce.
  9. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 5 minutes until the cheese is bubbly and golden.
  10. Cool and serve: Allow the enchiladas to cool for 10 minutes before serving. This will help the sauce thicken slightly and make them easier to serve.