Red Chile Cheese Enchiladas
Ingredients:
2 Tbsp. canola oil
4 Tbsp. flour
3 Tbsp. Hatch Red Chile Powder
1/2 tsp. garlic powder
1/4 tsp. Mexican oregano
1/2 tsp. salt
1/2 tsp. cumin
2 cups chicken broth
corn tortillas
3 cups Oaxaca cheese, shredded
Directions:
Lightly grease an 11x7 casserole dish.
Add oil to a saucepan over medium heat. Pur in flour, whisk and cook 1-2 minutes.
Add chile powder, garlic, cumin salt and oregano and mix until combined.
Pour in chicken broth, whisking until smooth and slightly thickened.
Dip a tortilla into the sauce, fill with cheese and place seam side down in the baking dish.
Continue with tortillas until the pan is full.
Pour the excess sauce on top and sprinkle with remaining cheese.
Bake at 350 degrees for 20-25 minutes, until hot and bubbling.
Garnish with chopped onions and cilantro.
Click here for Hatch Red Chile Powder
2 Tbsp. canola oil
4 Tbsp. flour
3 Tbsp. Hatch Red Chile Powder
1/2 tsp. garlic powder
1/4 tsp. Mexican oregano
1/2 tsp. salt
1/2 tsp. cumin
2 cups chicken broth
corn tortillas
3 cups Oaxaca cheese, shredded
Directions:
Lightly grease an 11x7 casserole dish.
Add oil to a saucepan over medium heat. Pur in flour, whisk and cook 1-2 minutes.
Add chile powder, garlic, cumin salt and oregano and mix until combined.
Pour in chicken broth, whisking until smooth and slightly thickened.
Dip a tortilla into the sauce, fill with cheese and place seam side down in the baking dish.
Continue with tortillas until the pan is full.
Pour the excess sauce on top and sprinkle with remaining cheese.
Bake at 350 degrees for 20-25 minutes, until hot and bubbling.
Garnish with chopped onions and cilantro.
Click here for Hatch Red Chile Powder
