Deliciously Easy Cheesy Enchiladas

ooey, gooey, goodness over tortillas stuffed with veggies


Spring might have come by calendar on March 20th, but here in Cincinnati we have seen nothing but grey skies, cold temperatures, and yes, more snow. Sadly we have not sprung from our hibernation or shed our winter wear. So, to keep us warm, but inspire our household with festive colors, I made my Deliciously Easy Cheesy Enchiladas on Sunday.

Steven's parents were in town to visit and we spent the day huddled at home as a mix of rain and snow poured down outside. Here's how...

Recipe - Serves 4-6
Enchilada Sauce
4T Butter
3T Flour
2C Stock (veggie or chicken)
8oz. Block Sharp Cheddar Cheese, cubed
2T Chili Powder
1T Paprika
1T Cumin
1/2T Garlic Powder
1+ tsp Hot Sauce

Stuffed Tortillas
8 Tortilla Shells (burrito style)
3C Cooked Meat (optional) - shredded chicken, browned ground beef, etc.
15oz. Can Black Beans, rinsed & drained
3C Veggies - bell pepper, green onion, corn, salsa, etc.
Cooking Spray
Toppings - Cilantro, Sour Cream, Guacamole, Limes, etc.

Directions

Begin by making a roux: melt the butter in a large, high-sided, skillet over med-high heat; start adding the flour, a tablespoon at a time, and whisking until it is incorporated and begins to bubble.

Turn the heat to medium and allow the roux to cook as you add your spices - chili powder, paprika, cumin, and garlic powder - whisk the spices with the roux until combined. It will be very dark.

Slowly add the stock, whisking constantly to ensure no lumps form. Add the hot sauce and allow the sauce to cook until thick, about 3 minutes. Turn the heat off and add the cubed cheese. Whisk the cheese until completely incorporated into the sauce. It will be a golden color.


Preheat the oven to 350. Prepare your baking dish with non-stick cooking spray. Build the stuffed tortillas by adding your meat (optional), beans, and veggies to each, rolling the tortilla like a burrito, and placing it seam-side down into your baking dish. If the tortillas don't want to roll, heat them in the microwave for 15 seconds to soften them up. After all of the stuffed tortillas are in the baking dish, pour the cheesy enchilada sauce over them. Be sure the tortillas are completely coated.

Bake in the preheated oven for 30-35 minutes, uncovered, until dark orange and bubbling. Allow to cool for a few minutes and then top as you like. Enjoy with Mexican style rice!