Red Cheese Enchiladas

My mother is full Mexican and has spoiled us with her delicious Mexican meals my complete existence. 🙂 I know I’ve published a few of our favorite circle of relatives Mexican dishes on here before, but one i have yet to percentage with you is our crimson Cheese Enchiladas Recipe. this is a recipe my mother has had for years (my notable-grandma Bean Burro used it!) and it’s the only we use each time we've got Cheese Enchiladas.

What’s outstanding approximately this sauce is that it is able to be iced up, which is wonderful!! I certainly simply used my frozen sauce final week and you may by no means inform it hadn’t been made fresh. Oh, AND those are super reheated the following day. I experience like there are few meals that flavor just as suitable day after today, but this one is simply as yummy! If you want eating place fashion crimson Enchiladas, you have to try out this recipe because it is so true and is best in your subsequent Mexican food night time.

Eek! those are my preferred!! I truly love all sorts of enchiladas but this sauce simply brings lower back so many reminiscences of eating them as a child. My high-quality-grandma Bean Burro (that’s what we referred to as her however her final call changed into definitely Gutierrez) made them and my mother discovered from her and my grandma Luna. 😉

Fine of all, it surely is an smooth recipe and tastes love it came directly from the eating place! Oh, so so yummy!

Red Cheese Enchiladas

Eating place-fashion pink Cheese Enchiladas - Corn tortillas filled with cheese, tomato sauce, chile puree, salt & garlic pepper and crowned with extra cheese!

Course Main Course

Cuisine Mexican

Prep Time 7 minutes

Cook Time 40 minutes

Total Time 47 minutes

Servings 6

Calories 64 kcal

INGREDIENTS

• 2 cups chicken broth
• 4 tbsp flour
• 3 tbsp Gebhardt Chili Powder
• 1/2 tsp garlic powder
• Corn Tortillas
• 2 tbsp oil
• 1/4 tsp oregano
• 1/2 tsp salt
• Mexican Cheese
• 1/2 tsp cumin

INSTRUCTIONS

1. Add oil to pot and warmth on Medium. Pour in flour and whisk together and prepare dinner for 1-2 mins.
2. Add chili powder, garlic powder, cumin and oregano and mix until clumpy. Pour in chicken broth, whisking the whole time and till there are no greater clumps. warmth for 15 minutes or till thickened.
3. After you have made your sauce, you'll want to dip your corn tortillas in the sauce till they may be soft and right away positioned it into a greased 11x7 pan.
4. From there you may add cheese (i take advantage of the Mexican mixed Cheese), roll it up and push it to the cease of the pan.
5. Preserve doing this along with your tortillas until your pan is full. From there you may pour the excess sauce over your tortillas. Sprinkle the pinnacle with more cheese. (you can additionally put together this earlier and refrigerate until prepared to cook dinner).
6. Bake at 350 for 20-25 minutes.

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