Cheese Enchiladas Recipe
Ingredients
| 1 tablespoon plus 1 teaspoon vegetable oil | ||
| 1 medium garlic clove, minced or crushed through a press | ||
| All purpose flour | 2 Tablespoon | |
| Chili powder | 3 Tablespoon | |
| Ground cumin | 1/2 Teaspoon | |
| Dried oregano | 1/2 Teaspoon, crumbled | |
| 1 1/2 cups canned chicken broth or stock | ||
| Shredded Cheddar cheese | 3/4 Cup (16 tbs) | |
| Shredded monterey jack cheese | 3/4 Cup (16 tbs) | |
| Corn tortillas | 8 | |
| Scallions | 1 Cup (16 tbs), sliced | |
| Coriander/ cilantro | 1/2 Cup (16 tbs) | |
Directions
1. In a medium nonstick skillet, combine 1 teaspoon of the oil with the garlic; sizzle over moderate heat for 30 seconds. Add the flour, chili powder, cumin and oregano; cook, stirring, for 30 seconds. Whisk in the chicken broth. Bring to a boil, stirring constantly. Reduce the heat to low and simmer, stirring frequently, until the sauce is thickened and reduced to 1 1/4 cups, 3 to 5 minutes. Remove the sauce from the heat.
2. Preheat the oven to 400°. Toss the Longhorn and Monterey Jack cheeses together; reserve 1/2 cup for the top. Lightly brush both sides of each tortilla with the remaining 1 tablespoon oil.
3. Place a medium skillet, preferably nonstick, over moderate heat. Working quickly, warm the tortillas, one at a time, turning once or twice, until softened, 1 to 2 minutes. Then dip each into the sauce to coat both sides and place in a 13-by-9-inch baking dish. Arrange 2 tablespoons each of the cheese and scallions and 1 tablespoon of the cilantro in a line across the lower third of the tortilla. Roll up to enclose the filling. Arrange the enchiladas, seam-side down, in 2 crosswise rows as you work. Spoon any remaining sauce over the ends of the enchiladas and scatter the reserved 1/2 cup cheese down the center of each row. Bake until hot and bubbly, 10 to 15 minutes. If desired, garnish with the radish slices and lime wedges. Serve hot.
2. Preheat the oven to 400°. Toss the Longhorn and Monterey Jack cheeses together; reserve 1/2 cup for the top. Lightly brush both sides of each tortilla with the remaining 1 tablespoon oil.
3. Place a medium skillet, preferably nonstick, over moderate heat. Working quickly, warm the tortillas, one at a time, turning once or twice, until softened, 1 to 2 minutes. Then dip each into the sauce to coat both sides and place in a 13-by-9-inch baking dish. Arrange 2 tablespoons each of the cheese and scallions and 1 tablespoon of the cilantro in a line across the lower third of the tortilla. Roll up to enclose the filling. Arrange the enchiladas, seam-side down, in 2 crosswise rows as you work. Spoon any remaining sauce over the ends of the enchiladas and scatter the reserved 1/2 cup cheese down the center of each row. Bake until hot and bubbly, 10 to 15 minutes. If desired, garnish with the radish slices and lime wedges. Serve hot.
Chef
