Easy Texas Cheese Enchiladas
photo by Lunaraven_psi
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
14 enchiladas
- Serves:
- 6
ingredients
- 20 corn tortillas
- 4 tablespoons butter
- 4 tablespoons flour
- 10 teaspoons chili powder
- 3 teaspoons cumin
- 4 teaspoons garlic powder
- 1 tablespoon onion powder
- 2 teaspoons oregano
- 1 teaspoon cocoa powder
- 2 tablespoons sugar
- 12 ounces tomato paste
- 4 1⁄2 cups unsalted chicken stock
- salt and pepper
- 4 cups shredded cheese
directions
- Melt butter in pan over medium high heat.
- add flour and cook 2 minutes.
- add spices and tomato paste, mix well (forms a ball).
- pour in unsalted chicken stock and mix until smooth.
- simmer 10 minutes.
- cover and allow to cool.
- smooth enough sauce over the bottom of 13x9 pan to cover.
- roll shredded cheese in corn tortillas and line pan seam side down.
- cover with sauce.
- cover with shredded cheese.
- bake at 350 until hot and bubbly.
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Reviews
-
As a native Texan I pride myself in knowing what a good enchilada tastes like. These are not "good" enchiladas; they are EXCELLENT. I make mine almost like yours. When the spices were added, what a difference it made. My husband will not eat anything new, so they are mine, all mine!! Thanks for the recipe.
RECIPE SUBMITTED BY
I love to cook and bake. I experiment and always forget to write the experiments down! Makes it hard to make something again if we like it, so I post them on here now!
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