Tex-Mex Enchiladas for Two
When my craving hits for Mexican food, but I am short on time and energy, this recipe is the perfect antidote. A "from scratch" red chili sauce is built in the same skillet that the enchiladas is baked in! For such a quick and simply recipe, the enchiladas are filled with gooey cheese and a tasty sauce-- with a touch of lime for a bright and delicious finish. This recipe is for "two", but you can easily double it (using a larger skillet of course) for a family.
Servings 2 servings
Calories 773kcal
Equipment
- 12-inch skillet
Ingredients
For the sauce:
- 2 tablespoons vegetable oil
- ½ cup finely chopped onion
- 1 ½ tablespoons chili powder
- 1 ½ tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- ½ teaspoon pepper
- 1 ½ cups chicken broth
For the enchiladas:
- 6 corn tortillas 6"
- 8 ounces Monterey Jack cheese shredded (2 cups), divided
- 2 tablespoons finely chopped onion
Garnish:
- Lime wedges
- chopped cilantro optional
Instructions
For the sauce:
- Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in 10-inch oven safe skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add chili powder, flour, tomato paste, garlic, oregano, and pepper and cook until fragrant, about 1 minute. Gradually whisk in broth and bring to simmer. Cook until slightly thickened, about 4 minutes. Remove from heat. Measure out 1 cup sauce and set aside, leaving remaining sauce in skillet.
For the enchiladas:
- Stack tortillas and wrap in damp dish towel (or damp paper towels). Microwave until pliable, about 30 seconds. Place ¼ cup Monterey Jack across center of 1 tortilla, tightly roll tortilla around cheese, and place seam side down in sauce in skillet. Repeat with remaining 5 tortillas and 1¼ cups Monterey Jack, arranging enchiladas side by side in single row in skillet.
- Pour reserved sauce over enchiladas and sprinkle with remaining ½ cup Monterey Jack. Bake, covered, until cheese is melted, about 10 minutes. Uncover and continue to bake until sauce is bubbling around edges, about 5 minutes longer. Sprinkle with onion and serve with lime wedges.
Notes
If you do not have a 10-inch skillet, make the sauce in a 12-inch skillet and transfer the remaining sauce in step 1 to an 8-inch square baking pan. In step 2, arrange the enchiladas in the baking pan before adding the reserved sauce and the remaining cheese.
I used a Mexican cheese blend that included cheddar cheese, and I admit that I added extra cheese!
Recipe source: Cook's Country Jun/July 2019