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Categories:
vegetable oil flour black pepper salt garlic chile powder cumin oregano chicken broth corn tortillas shredded cheese onion
Viewed: 27 - Published at: 3 years agoIngredients
- 1/4 cups Vegetable Oil
- 1/4 cups Flour
- 1/2 teaspoons Black Pepper
- 1 teaspoon Salt
- 1- 1/2 teaspoon Garlic Powder
- 2 Tablespoons Chile Powder
- 2 teaspoons Cumin
- 1/2 teaspoons Dried Mexican Oregano
- 2 cups Chicken Broth
- 8 whole Corn Tortillas
- 3 cups Shredded Cheese (cheddar, Monterey Jack, Or A Mix Of Cheeses Are Great)
- 1 whole Medium Diced Onion
Method
- For the chile gravy:
- Heat the oil in a skillet over medium-high heat.
- Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
- Add pepper, salt, garlic powder, chile powder, cumin, and oregano, and continue to cook for 1 minute, constantly stirring and blending ingredients.
- Add chicken broth, mixing and stirring until the sauce thickens.
- Turn heat to low and let sauce simmer for 15 minutes.
- Add water to adjust the thickness.
- Preheat oven to 450.
- Wrap tortillas in a paper towel and microwave 1 minute, or until tortillas are pliable and heated through.
- Pour 1/2 cup of chile gravy into a baking dish.
- Spread 1/4 cup of cheese and 1 tablespoon of diced onion down the center of each tortilla.
- Roll tightly and place each enchilada into prepared baking dish.
- Pour the rest of the chile gravy over the enchiladas.
- Sprinkle remaining cheese and onions over enchiladas.
- Bake until sauce is bubbly and cheese is melted, about 10 minutes.
