Ingredients:

  • 2 tablespoons vegetable oil (30 ml)
  • 2 tablespoons all-purpose flour (30 g)
  • 2 tablespoons chili powder (30 ml/16 g)
  • 1 teaspoon ground cumin (5 ml/2 g)
  • ½ teaspoon garlic powder (2.5 ml/1 g)
  • ¼ teaspoon onion powder (1.25 ml/0.5 g)
  • ⅛ teaspoon chipotle chili powder (a pinch!) (0.625 ml/0.25 g)
  • 1 (15-ounce) can tomato sauce (425 g)
  • 1 cup chicken broth (240 ml)
  • Salt and black pepper to taste
  • 6 corn tortillas
  • 2 cups shredded cheddar cheese (approx. 200g)
  • Vegetable oil, for dipping tortillas
  • Optional: Diced white onion for garnish
  • Optional: Chopped fresh cilantro for garnish
  • Optional: Sour cream or Mexican crema for serving

Instructions:

  1. Heat oil in a skillet, whisk in flour, and cook for 1 minute. Stir in spices and cook for 30 seconds. Gradually whisk in tomato sauce and chicken broth. Simmer, stirring occasionally, until slightly thickened. Season with salt and pepper.
  2. Heat a small amount of oil in a separate skillet over medium heat. Briefly dip each tortilla in the hot oil to soften (about 5 seconds per side). This prevents cracking.
  3. Dip each tortilla in the enchilada sauce, then fill with cheese. Roll up tightly and place seam-down in the baking dish.
  4. Pour remaining enchilada sauce over the enchiladas. Sprinkle with any remaining cheese. Bake until bubbly and the cheese is melted and lightly browned.
  5. Garnish with onion and cilantro (if using). Serve hot with sour cream or Mexican crema.