Tex-Mex Cheese Enchiladas

If you adore Tex-Mex as much as I do, these cheese enchiladas will hit the spot every time. I don’t like to stand over hot grease, so my 5-minute hack for tortillas is a total game-changer. Mild cheddar cheese tastes the best to me, but you could also use a blend of cheddar and Oaxaca cheeses. I also omit the onions, so feel free to add as a topper if ya like.

 

Enchilada Sauce Elements

1/4 CUP WHISKWELL TEXAS PECAN OIL

1/2 CUP BOLNER’S FIESTA EXTRA FANCY ENCHILADA SEASONING

1/4 TSP SEA SALT

3 CUPS WATER

Tortilla Elements

12 CORN TORTILLAS (I USE MISSION YELLOW CORN)

1/2 CUP WHISKWELL TEXAS PECAN OIL

Filling Elements

20-24 ounces mild cheddar cheese, freshly grated (not pre-shredded in a bag)

Directions

  1. Pre-heat the oven to 350° Fahrenheit.

  2. In a medium skillet or braiser over medium heat, add the pecan oil; warm for 3 minutes.

  3. Add enchilada seasoning + sea salt to the oil and whisk until combined; about 1 minute. Mixture should like a paste.

  4. Add water to the skillet/braiser and whisk until all lumps are gone.

  5. Bring mixture to a gentle boil, reduce heat to medium-low, and simmer for 10 minutes, whisking often. Sauce should have a thicker viscosity after about 7 minutes.

  6. Reduce heat to low after 10 minutes or turn heat completely off.

  7. While sauce is simmering, line a baking sheet with parchment paper and baking rack, if you have one.

  8. Place 6 tortillas on the baking rack.

  9. Using a silicone pastry brush, brush both sides of the tortillas with pecan oil. Be sure to brush the oil all the way to the edges so they’re not crispy.

  10. Bake tortillas for 5 minutes, remove from the oven, and pat off all excess oil using a towel or paper towel.

  11. Repeat process for remaining 6 tortillas so you have 12 baked tortillas.

  12. Using vinyl or nitrile gloves, dip one tortilla into the enchilada sauce and coat both sides.

  13. Place the dipped tortilla into your casserole dish, add a handful of shredded cheese, roll, and place into the top left or right corner of the dish.

  14. Repeat process until all tortillas are dipped, filled, rolled, and in line.

  15. Pour remaining enchilada sauce over the rolled enchiladas.

  16. Top with cheese and bake for 30 minutes uncovered.

  17. Serve hot with Mexican rice and refried beans!

 

Creamy, savory, and irresistible cheese enchiladas

 
 
 
Melissa ChildressComment