Tex Mex Cheese Enchiladas

These Tex Mex Cheese Enchiladas are the definition of Tex Mex. Warm corn tortillas filled with creamy, melty cheese and smothered in a homemade mild, chili gravy enchilada sauce.


ENCHILADA SAUCE Butter | Flour | Garlic Powder Onion Powder | Cumin Dried Oregano | Chili Powder Beef Broth | Tomato Paste ENCHILADAS Oil | Corn Tortillas Monterey Jack Cheese | Onion

Prepare the enchilada sauce. Heat oil in a skillet. Stir in flour and allow to cook until thickened. Stir in the spices to form a thick paste. Stir in the broth and tomato paste until smooth and simmer for 5 minutes until slightly thickened.

Fry the tortillas in some hot oil in a skillet on the stovetop just briefly enough to warm and not to crisp them. Spread a small amount of sauce in the bottom of a pan. Dip each tortilla in enchilada sauce.

Fill tortillas with cheese and onion and roll up. Place in pan and pour remaining enchilada sauce over them. Bake for 10 minutes. Sprinkle with additional cheese and bake for 5 more minutes.

Serve enchiladas topped with shredded lettuce, diced tomato, cilantro, and a drizzle of sour cream.