2 tablespoons extra virgin olive oil
3 tablespoons chili powder
2 tablespoons flour
2 cups water
1/2 teaspoon cumin
1/2 teaspoon ground oregano (use Mexican oregano if available)
1/4 teaspoon garlic powder
1/4 teaspoon garlic salt
1/2 cup grated mild cheddar cheese (for topping)
10 slices mild cheddar cheese (approximately 1/8" x 3/4" x 3")
10 corn tortillas
1 cup finely chopped onion
4 tablespoons olive oil
Preheat oven to 375 degrees F.
In a heavy skillet heat 2 tablespoons oil over moderate heat. Add chili powder and stir for 30 seconds.
In a jar with lid, mix flour with cold water, shake well. Add to chili powder, stirring constantly. Add cumin, oregano and garlic seasonings. Reduce heat to simmer, stirring frequently until sauce is thickened, about 5 minutes. Remove sauce from heat. Reserve 1/2 cup cheese for top.
Heat 4 tablespoons of oil in a shallow 10" skillet. Using tongs, dip tortillas one at a time in hot oil until flexible, about 5 seconds per side; then dip in above sauce. Lay tortilla in 9x13" baking dish and put 1/10th of the cheese and about 2 tsp. of chopped onions, on each tortilla and roll. Arrange enchiladas seam side down in baking dish. Pour any remaining sauce over enchiladas, especially on ends, scatter remaining onions over all and top with reserved cheese. Bake until hot and bubbly, 10 to 15 minutes.
suemundy
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reviews & comments
October 29, 2014
This is some good texmex food with a good amount of spice but also well balanced overall flavors. I think I might try this again and add some cooked and drained ground beef to the filling or the "gravy".