Garnish enchiladas with shredded lettuce and pico de gallo. Pour the reserved enchilada sauce evenly over the top sprinkle with remaining shredded cheese.īake for 15 to 20 minutes, or until sauce is bubbly and cheese is melted. To assemble enchiladas: place one tortilla on a flat work surface, arrange 1/4 cup shredded cheese down the center, roll closed and arrange, seam side down, in an oiled baking dish. Heat 2 tablespoons oil in a skillet over low heat heat each tortilla briefly (about 5-10 seconds) on each side to soften.
Simmer over medium-low heat for 15 minutes or until thickened, stirring frequently. What I've done that has worked for me is to use just enough sauce to cover the tortillas barely, and then broil them for about 5 minutes to heat the sauce, and tortilla, and melt the cheese. I used to use do that, and it resulted in soggy enchiladas as well. Slowly add vegetable broth (or chicken broth), whisking until smooth.Īdd tomato sauce, cumin, garlic pepper and sugar and whisk to blend. When I make enchiladas, I try not to soak the tortillas too much. Whisk for 1 to 2 minutes or until cooked. Ulas Pakkan, Courtesy of Shutterstock, Inc.To prepare enchilada sauce: heat 1/4 cup oil in a medium skillet or heavy saucepan over low heat add flour and chili powder and stir to blend.
This helps support the channel and allows me to continue to make videos like this. **Bake covered for 20 minutes and then uncovered for 10 to 15 minutes.ĭISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. **If using chicken broth, be sure to adjust salt and seasoning to taste **You can substitute the bouillon cube and water with #simplymamacooks #cheesyenchiladas #easyrecipesġ lb ground beef (I used 97/3 lean to fat ratio)ġ/3 cup oil (for softening corn tortillas)ġ2 oz cheddar cheese (or Colby jack cheese) I used extra cheese and less chili powder, but it's still delicious! Please like, share and subscribe! Thank you! Here's an updated version of my Tex Mex style Enchiladas.
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