Having been to Mexico at least 10 times (I’ve lost track!), I am an enchilada snob. These are fabulous.

Ingredients:

Sauce:

• 3 tablespoons plus 1/2 cup oil, divided
• 1 tablespoon flour
• 1/4 cup New Mexican chili powder
• 16 ounces chicken stock
• 10 ounces tomato puree
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt
• **NOTE: You can also use pre-purchased sauce, to save on time. I use 3 cans, but you can get away with 2. I like them really saucy.

Filling

• 3 cups grated cheddar cheese
• cups cooked and shredded chicken, ground beef, ground turkey, rice and beans, etc. (get creative!)
• 1 onion, chopped
• 10 corn tortillas
• 1 cup sour cream, for garnish
• 1/2 cup chopped scallions or cilantro, for garnish

Preheat oven to 350 degrees F.

Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt.

Filling: Combine cheese, meat/beans of your choice, and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce.

Bake 30 minutes. To serve, top with sour cream and scallions or cilantro.

Posted by: melissafd