Enchiladas
by Lishka DeVoss

These are basic cheese enchiladas. Use less cheese if stuffing with veggies, chicken, etc. Also, use less chile powder if too spicy.

YIELD 10 enchiladas

INGREDIENTS

2.5 cups veggie broth
1 cup finely diced white or Vidalia onion
ten 6-inch corn tortillas
3/4 pound shredded Cheddar or Monterey Jack or Colby (divide into 11 piles: 10 for stuffing and 1 for topping)

MEDIUM SKILLET (whisked together):
4 tbsp neutral oil, such as canola or grapeseed
4 tbsp all-purpose flour

PREP (stirred together):
5 garlic cloves, minced or crushed
1 and 1/4 tbsp ground arbol chile powder, or some other ground dried chile powder with no additives (except chipotle chile powder which can become bitter)
2 and 1/2 tsp ground cumin
1 and 1/4 tsp dried oregano
3/4 tsp ground black pepper

PREPARATION

1. Over medium-low heat, cook MEDIUM SKILLET (whisking constantly) until this roux mixture turns a golden color, smells nutty and thickens — 5 to 7 minutes.

2. Add PREP and whisk just until smooth and aromatic — about 30 seconds.

3. Add broth (about 1/4 cup at a time) whisking constantly until smooth. Reduce heat to low and (whisking occasionally) simmer gently — 10 minutes.

4. Remove from heat and let rest for another 10 minutes. Then taste and season with salt if needed.

5. Heat oven to 350ºF. Lightly oil a shallow baking dish (about 8 x 12-inch) or any shallow pan just large enough to hold a single layer of ten enchiladas.

6. Stack the tortillas on a plate and cover with a damp towel. Microwave on high for 30 to 40 seconds — just enough to make them soft and flexible for filling.

7. Fill each tortilla with 1 pile of cheese. Roll up and place in baking dish (seam side down). Repeat until all tortillas are filled and the dish is full.

8. Pouring slowly, cover the tortillas with the gravy. Sprinkle the top with remaining cheese and diced onion. 

9. Bake until bubbling and cheese has melted — 20 to 25 minutes. Serve immediately.  

Updated 2022-08-28

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