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Cheese Enchiladas

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  Vegetable oil 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Garlic clove 1 Medium, crushed through a press
  All purpose flour 2 Tablespoon
  Chili powder 3 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon, crumbled
  Canned chicken broth/Canned chicken stock 1 1⁄2 Cup (24 tbs)
  Shredded longhorn cheese/Other mild cheddar cheese 3 Ounce (3/4 Cup)
  Shredded monterey jack cheese 3 Ounce (3/4 Cup)
  6 inch corn tortillas 8 (Use Fresh)
  Sliced scallions 1 Cup (16 tbs)
  Chopped cilantro 1⁄2 Cup (8 tbs) (Or Fresh Coriander)

1. In a medium nonstick skillet, combine 1 teaspoon of the oil with the garlic; sizzle over moderate heat for 30 seconds. Add the flour, chili powder, cumin and oregano; cook, stirring, for 30 seconds. Whisk in the chicken broth. Bring to a boil, stirring constantly. Reduce the heat to low and simmer, stirring frequently, until the sauce is thickened and reduced to 1 1/4 cups, 3 to 5 minutes. Remove the sauce from the heat.
2. Preheat the oven to 400°. Toss the Longhorn and Monterey Jack cheeses together; reserve 1/2 cup for the top. Lightly brush both sides of each tortilla with the remaining 1 tablespoon oil.
3. Place a medium skillet, preferably nonstick, over moderate heat. Working quickly, warm the tortillas, one at a time, turning once or twice, until softened, 1 to 2 minutes. Then dip each into the sauce to coat both sides and place in a 13-by-9-inch baking dish. Arrange 2 tablespoons each of the cheese and scallions and 1 tablespoon of the cilantro in a line across the lower third of the tortilla. Roll up to enclose the filling. Arrange the enchiladas, seam-side down, in 2 crosswise rows as you work. Spoon any remaining sauce over the ends of the enchiladas and scatter the reserved 1/2 cup cheese down the center of each row. Bake until hot and bubbly, 10 to 15 minutes. If desired, garnish with the radish slices and lime wedges. Serve hot.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1857 Calories from Fat 816

% Daily Value*

Total Fat 89 g136.2%

Saturated Fat 44.4 g222.1%

Trans Fat 0 g

Cholesterol 165 mg55%

Sodium 2029.8 mg84.6%

Total Carbohydrates 214 g71.2%

Dietary Fiber 31.4 g125.5%

Sugars 8.1 g

Protein 73 g145.3%

Vitamin A 489.5% Vitamin C 207.2%

Calcium 180.2% Iron 117.4%

*Based on a 2000 Calorie diet

Cheese Enchiladas Recipe