Cheese Enchiladas
Cheese Enchiladas. Cinco de mayo isn’t properly celebrated without a cheesy Mexican themed enchilada bake and some margs or a beer. So tonight we’re having chili cheesy enchiladas topped with lots of avocado, cilantro, scallions, lime, cojita (because you can never have too much cheese), and sour cream. All the perfect toppers for an extra cheeey, saucy enchilada. Happy cinco de mayo guys !!
Ok so I am sure you guys are seeing a lot of taco recipes in honor of cinco de mayo. So we wanted to change things up and go with a cheesy enchilada bake instead. And I mean there’s nothing not to love about saucy and cheesy in one big bake.
The enchiladas are actually super simple. The base is just cheese. But it’s all that Mexican seasoned sauce and the topping that really make this dish extra delicious and super vibrant. AND LOOK AT ALL THAT CHEESE. The enchiladas are topped with avocado, cilantro, scallions, limes, sour cream, and yes….more cheese….cojita. Served alongside guac because that’s essential on cinco de mayo also. And you can’t forget a good marg or beer.
Every bite is super saucy, loaded with cheese, and just all around warming and delicious. And the weather is super nice today. Unfortunately it doesn’t appear that it is going to stay that way this weekend. But at least we can enjoy these delicious enchiladas and a nice marg with some good cinco de mayo weather !! Cheers !!
Ingredients
3 tablespoons canola oil
3 tablespoons flour
1 large garlic clove; minced
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon oregano
1/2 teaspoon black pepper
3 cup beef broth
kosher salt
10 corn tortillas
1 pound shredded cheddar cheese
1/4 cup sweet onion; chopped
fresh cilantro, basil, scallions, avocado, limes, sour cream, and cojita cheese for garnishing
Directions
Grease a 9 x 13 inch baking dish. Preheat the oven to 350 degrees.
Heat the canola oil in a medium saucepan. Whisk in the flour for 2 - 3 minutes. Continue whisking and add the garlic, chili powder, cumin, oregano, and black pepper. Whisk for about 30 seconds. While still whisking, add the beef broth a little at time. Continue whisking until smooth. Reduce the heat. Simmer for about 10 minutes, whisking occasionally. Remove from heat and set aside. Season with salt.
Heat the tortillas in the microwave for 30 seconds or until soft and pliable. Rub each tortilla with canola oil. Top with 1/4 cup cheddar cheese. Roll each tortilla and place seam side down in the baking dish. Repeat until all tortillas are filled.
Slowly pour the sauce over the tortillas to coat evenly. Top with the diced onion and sprinkle with the remaining cheese. Bake until bubbly for about 25 minutes.
Serve garnished with cilantro, basil, scallions, avocado, lime, sour cream, and cojita.
