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Cheese Enchiladas Rojas

Sue Lau
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Total Time 40 minutes
Course Main Course
Cuisine American, Mexican, Tex-Mex
Servings 4 servings
Calories 763 kcal

Ingredients
  

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 tablespoons ground pure New Mexico chile powder
  • 1 1/2 teaspoons cumin
  • 2 teaspoons garlic powder
  • 6 ounces tomato paste
  • 3 cups chicken broth or water
  • Salt and pepper
  • 12 fresh corn tortillas
  • 4 cups shredded cheddar cheese
  • 1/4 cup minced white onion
  • cooking oil

Instructions
 

  • Preheat oven to 375°F.
  • Heat butter and flour in a saucepan and whisk to form a roux.
  • Add chile powder, cumin, garlic, tomato paste, water, salt and black pepper.
  • Cook stirring, about 15 minutes or until sauce thickens and reduces to about three cups.
  • Pour half of the sauce into a large casserole (lasagna size).
  • Heat oil and dip tortillas into oil for about 5 seconds (you don't want them to puff or crisp and they soften quickly); drain tortilla.
  • Place tortilla flat on a plate with 1/4 cup cheese on top and roll up.
  • Place seam side down in the casserole and repeat with remaining tortillas.
  • Top enchiladas with the rest of the sauce, then the remaining cup of cheddar, then sprinkle with onions.
  • Bake for 25 minutes or until hot and cheese has melted.
  • Yield: 12 enchiladas

Notes

From the kitchen of palatablepastime.com

Nutrition

Serving: 1servingCalories: 763kcalCarbohydrates: 54gProtein: 35gFat: 48gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 132mgSodium: 1877mgPotassium: 825mgFiber: 9gSugar: 8gVitamin A: 3156IUVitamin C: 10mgCalcium: 910mgIron: 4mg
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