Red cheese enchiladas
Cooking Con Claudia · ♥ 5.3K likes · 167.7K views · 4 min video
Read about cheese in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 20–25 whole corn tortilla
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp ground cumin
- 1½ tsp oregano
- 1½ tsp salt
- oil
Heat a little oil in a pan over medium heat; fry each corn tortilla a few seconds until it bubbles, remove and set aside.
- 1 tbsp butter
In a pan over medium heat melt the butter with the oil, add the flour and cook about a minute.
Butter, flour and chili powders
- 2 tbsp oil
- 3 tbsp all-purpose flour
- 4 tbsp chili powder
Add the chili powders and spices and stir about 10 seconds, until the chili powder smells.
- 3 cup chicken broth
Whisk in one cup of the broth, then the remaining two cups, whisking constantly.
- 2 tbsp tomato paste
Whisk in the tomato paste until dissolved and bring to a simmer; taste for salt. Add cayenne for heat if wanted.
- medium cheddar and queso Oaxaca
Cover the bottom of the baking sheet with sauce. Fill each tortilla with cheese, roll it and lay it in the sheet.
Filling and rolling
Cover with the rest of the sauce, top with more cheese and broil a few minutes.
Sauce, cheese and the broiler