Classic Tex Mex Cheese Enchiladas Preheat the oven to 375°f and have ready a greased 9x13" baking dish. combine both the monterey jack and cheddar cheese in a mixing bowl and set aside. add the butter to a large sauté pan over medium heat. as soon as the butter has melted, add sprinkle in the flour and whisk to combine. Instructions. in a 2qt. 2 lt. saucepan, and fill with 1 qt. 1 lt of water. bring to a boil and simmer uncovered for 10 minutes. drain the chiles, discard the water, and allow the chiles to cool. remove the stems, seeds and rinse. place the chiles in a glass measuring cup, along with the garlic and 2 cups of water.
Classic Tex Mex Cheese Enchiladas Whisk in the chili powder, cumin, garlic powder, oregano, salt, and pepper until well combined. pour in the broth, then whisk with the flour until well blended. continue to whisk until the sauce thickens, about 3 5 minutes. taste and adjust seasonings. turn the heat to low and let the gravy simmer for 15 minutes. Heat the oil in a large skillet over medium heat. add the tortillas one at a time carefully to the oil to cook. cook for about 30 seconds on each side, just to soften the tortillas, don’t cook until crisp. then remove from the oil and place on a plate, cover with a paper towel or a clean towel to retain the heat. Step 3: make the sauce and covering the rolled cheese stuffed tortillas. to prepare the red enchilada sauce, make a roux. combine oil, flour, and tex mex seasoning in a pan and cook until it turns nutty and golden brown. then, while whisking constantly, add chicken broth until the mixture is smooth. Add a layer of cheddar cheese across the top of the enchiladas. sprinkle the chopped onions over the cheese. ½ cup onion. bake for about 12 minutes until cheese is melted and bubbly. remove from oven and serve at once, garnishing with chopped lettuce and pico de gallo, if desired. green leaf lettuce, pico de gallo.
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