Cheese Enchiladas with Red Sauce

• servings: 6 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

14-16 corn tortillas (Mi Rancho Thincredible Tortillas recommended)

16 oz shredded Mexican cheese blend

3 Tablespoons vegetable oil

2 Tablespoons gluten free flour (or AP flour if not GF)

3 Tablespoons chili powder (see notes)

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

scant 1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon cumin

1/4 cup tomato paste

2 cups chicken broth

Directions

Preheat oven to 350 degrees then spray a 9x13" baking dish, or two smaller casserole dishes, with nonstick spray and set aside.

For the Red Enchilada Sauce:

Make sauce

Heat oil in a saucepan over medium heat then add flour and whisk constantly for 1 minute. Add seasonings - chili powder through cumin - then whisk until the spices are toasted and very fragrant, 1-2 minutes. Add tomato paste then whisk until combined. Slowly stream in chicken broth while whisking to create a smooth sauce then turn heat up to medium-high and simmer until sauce has thickened, 3-4 minutes, stirring often. Cool slightly - can be made up to several days ahead of time. Warm before using.

Assembly:

Warm tortillas

Spread 1/2 cup enchilada sauce into the bottom of the prepared baking dish or dishes, then reserve 1 cup shredded cheese and set aside. Wrap 5 tortillas at a time in a damp paper towel then microwave for 20 seconds to warm.

fill tortillas

Keeping the other tortillas wrapped in the warm paper towel, one at a time place a tortilla on a plate or cutting board then add 1/4 cup shredded cheese into the center and roll snugly. Place seam-side down into the baking dish then continue until the dish has been filled. Warming another batch of 5 tortillas as needed.

Cover

Spoon enchilada sauce over the tops of the tortillas ensuring they are completely covered - uncovered spots will come out tough and hard - then sprinkle reserved cheese on top.

Bake

Cover baking dish with nonstick sprayed foil then bake for 20-30 minutes, or until the cheese has melted and sauce is hot and bubbly. Let enchiladas rest for 5 minutes then serve.

Nutrition

• Calories: 487 kcal
• Total Fat: 31 g
• Saturated Fat: 14 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.05 g
• Cholesterol: 73 mg
• Sodium: 927 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 6 g
• Total Sugars: 3 g
• Protein: 23 g