Enchiladas with Red Chili Sauce


3 tablespoons extra virgin olive oil

3 tablespoons flour

1 1/2 teaspoons ground cumin

1 1/2 teaspoons smoked paprika

1 1/2 teaspoons sweet paprika

1 1/2 teaspoons dried oregano

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

1 teaspoon cayenne

2 cups beef broth

3 cups shredded Mexican cheese

5 scallions, finely chopped

10 to 15 tortillas of your choice

Chopped fresh cilantro, for topping

Preheat oven to 350. Heat oil and whisk in flour to form a rue, then cook for 2 minutes, stir to avoid burning.

Add spices to the pan and stir to form a nice red paste.

If it looks dry, add more oil. Cook 3 minutes and stir to avoid burning.

Whisk and gradually add beef broth.

Continue to whisk until no lumps remain and the mixture forms a dark, glossy sauce.

Bring to a simmer and let cook on low, stir occasionally, for 10 minutes.

While this is simmering, make the enchiladas.

In a bowl, mix together cheese and scallions.

Put a pinch into each tortilla, save some of the cheese for topping enchiladas.

Roll tortillas and put them, seam side down, side by side in a 9" x 13" casserole dish.

Continue until the dish is filled.

Pour chili sauce over the tortillas and bake for 13 minutes.

Pull the enchiladas out of the oven and top with cheese.

Put tortillas in oven and bake until cheese bubbles,, 5 to 7 minutes.

Sprinkle with cilantro and serve.
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