Chili Cheese Enchiladas

Name: Chili Cheese Enchiladas
Total time: 35 min
Ingredients: 3 tablespoons canola oil; 3 tablespoons all-purpose flour; 3 tablespoons chili powder; 5 teaspoons double-concentrated tomato paste; 1 teaspoon ground cumin; 3/4 teaspoon garlic powder; 1/2 teaspoon kosher salt; 2 1/4 cups lower-sodium chicken broth; 13 (5 1/2-inch) corn tortillas; 1 (16-oz.) block Colby Jack cheese, shredded (about 4 cups), divided; 1/2 cup thinly sliced red onion; 1/3 cup crema or sour cream

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A pan of enchiladas is a quick and easy way to feed a hungry family. You can use ground beef, leftover chicken, or even a rotisserie chicken to create tasty, cheesy enchiladas. While you are at it, make a double batch and put one in the freezer for another meal. Enchiladas are very forgiving – you can use whatever ingredients you have on hand, such as a can of corn, black beans, refried beans, etc. And cheese. Lots of cheese. Instead of using a canned enchilada sauce, this recipe makes a chili gravy that you spread on the bottom of the baking dish. Dip each corn tortilla in the gravy, then fill with cheese and roll up. Serve with the traditional toppings, such as crema, onions, cilantro, and lime. Enchiladas aren’t just for dinner. These breakfast enchiladas can be prepared the night before and refrigerated. Bake them the next morning for a delightful breakfast or brunch.

By

Anna Theoktisto

Published on February 12, 2020

Chili Cheese Enchiladas — Photo: Greg DuPree; Prop Styling: Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall

Active Time:

15 mins

Total Time:

35 mins

Yield:

4 serves

Ingredients

3 tablespoons canola oil
3 tablespoons all-purpose flour
3 tablespoons chili powder
5 teaspoons double-concentrated tomato paste
1 teaspoon ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon kosher salt
2 1/4 cups lower-sodium chicken broth
13 (5 1/2-inch) corn tortillas
1 (16-oz.) block Colby Jack cheese, shredded (about 4 cups), divided
1/2 cup thinly sliced red onion
1/3 cup crema or sour cream

Directions

Preheat oven to 425°F. Heat oil in a large skillet over medium-high. Whisk in flour, and cook, whisking constantly, until light brown, about 2 minutes. Whisk in chili powder, tomato paste, cumin, garlic powder, and salt. Cook, whisking constantly, until fragrant, about 30 seconds. Gradually whisk in broth until smooth. Bring to a boil, stirring often, until sauce is thick enough to coat the back of a spoon, about 2 minutes. Remove from heat; let cool 5 minutes.
Spread 1/2 cup sauce in bottom of a 13- x 9-inch baking dish.
Dip each tortilla in sauce, letting excess drip off. Place 1/4 cup shredded cheese in center of each dipped tortilla, and roll up. Place seam side down in baking dish. Drizzle with remaining sauce. Sprinkle top with remaining 3/4 cup shredded cheese.
Bake in preheated oven until sauce begins to bubble and cheese melts, about 12 to 15 minutes. Top with onion slices, and drizzle with crema.