Red Cheese Enchiladas

Ingredients:

2 tbsp oil

4 tbsp flour

3 tbsp Gebhardt Chili Powder

1/2 tsp garlic powder

1/4 tsp oregano

1/2 tsp salt

1/2 tsp cumin

2 cups chicken broth

Corn Tortillas

Mexican Cheese

Instructions:

Heat oil in a pot over Medium heat. Add flour and whisk together; cook for 1-2 minutes.

Incorporate Gebhardt Chili Powder, garlic powder, cumin, salt, and oregano; mix until the mixture begins to clump. Pour in chicken broth, whisking constantly until smooth and free of lumps. Heat for 15 minutes or until the sauce thickens.

Once the sauce is prepared, dip each corn tortilla into the sauce until softened, then promptly transfer to a greased 11×7 pan.

Proceed by adding Mexican cheese (preferably the blended type), roll up the tortilla, and place it at one end of the pan.

Continue this process with the remaining tortillas until the pan is full. Pour any excess sauce over the enchiladas.

Sprinkle the top generously with more cheese. (You can also prepare this ahead and refrigerate until ready to cook.)

Bake at 350°F (175°C) for 20-25 minutes.

Enjoy your red cheese enchiladas!

Notes:

Use Fresh Ingredients: Freshly ground spices like garlic powder, oregano, and cumin can enhance the flavor of your enchilada sauce.

Adjust Spice Level: Adjust the amount of Gebhardt Chili Powder to suit your spice preference. You can always start with less and add more as needed.

Consistency of Sauce: Ensure the sauce is smooth and lump-free before dipping the tortillas. Whisk constantly while adding the chicken broth to prevent lumps.

Softening Tortillas: Quickly dip each corn tortilla in the warm sauce to soften it. This makes them easier to roll without breaking.

Choose the Right Cheese: Use a Mexican cheese blend that melts well, such as a mix of Monterey Jack and Cheddar. This will give your enchiladas a creamy texture.

Rolling Techniques: Roll the tortillas tightly to keep the filling inside. Place seam side down in the baking dish to prevent them from unraveling.

Baking Time: Bake the enchiladas uncovered until the cheese on top is melted and bubbly, about 20-25 minutes. You can broil for a minute at the end for a golden crust.

Resting Time: Let the enchiladas rest for a few minutes after baking. This allows the flavors to meld together and makes them easier to serve.

Garnish Creatively: Garnish with fresh cilantro, diced tomatoes, avocado slices, or a dollop of sour cream before serving to add freshness and flavor.

Make Ahead: Prepare the enchiladas ahead of time, refrigerate them, and bake when ready. This is convenient for busy days or when entertaining.

Nutrition Information:

Frequently Asked Questions:

What kind of oil is best to use for making the enchilada sauce?

Use a neutral-flavored oil such as vegetable oil or canola oil. These oils won’t impart a strong flavor to the sauce.

Can I use a different type of chili powder if I don’t have Gebhardt Chili Powder?

Yes, you can substitute with another brand of chili powder or even use a homemade chili powder blend if preferred. Adjust the quantity to taste.

What is the purpose of cooking the flour with oil at the beginning of the recipe?

Cooking the flour with oil (making a roux) helps to thicken the sauce and also enhances the flavor of the enchilada sauce.

Do I have to use chicken broth, or can I use vegetable broth as a substitute?

You can use vegetable broth instead of chicken broth if you prefer a vegetarian version of the enchiladas.

How do I know when the sauce is thick enough to use?

The sauce should coat the back of a spoon. It will continue to thicken slightly as it cools.

Can I assemble the enchiladas ahead of time and refrigerate them before baking?

Yes, you can assemble the enchiladas, cover them tightly with plastic wrap or foil, and refrigerate for up to 24 hours before baking.

What kind of Mexican cheese is best for these enchiladas?

A blended Mexican cheese blend that typically includes Monterey Jack, Cheddar, and sometimes Asadero cheese works well. It melts smoothly and adds a nice flavor.

How many enchiladas does this recipe typically make?

This recipe makes about 8 enchiladas, depending on how much filling you use per enchilada and the size of your tortillas.

Can I freeze leftover enchiladas?

Yes, you can freeze leftover enchiladas.

Wrap them tightly in foil or plastic wrap and place them in a freezer-safe container.

They can be frozen for up to 2-3 months.

What can I serve with red cheese enchiladas to make a complete meal?

Serve the enchiladas with rice, beans (refried beans or black beans), a side salad, or Mexican-style corn for a delicious and satisfying meal.