Cheese Enchiladas

Soft tortillas bathed in a smooth, spicy red sauce, topped with a layer of melted, bubbly cheese. The aroma of warm cumin and chili fills the kitchen as the cheese gratinates in the oven.

• Prep time: 20 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 973
• Protein: 34 g
• Carbs: 74 g
• Fat: 58 g

Ingredients

• 8 piece Soft tortilla (for filling), made from corn ( plain )
• 400 g Cheddar cheese ( shredded )
• 1 piece Red onion ( finely diced )
• 3 tbsp Sunflower oil
• 30 g Wheat flour
• 2 tbsp Hot pepper en poudre
• 1 tsp Cumin ground
• 1 tsp Oregano
• 2 piece Garlic ( minced )
• 100 g Tomato caviar
• 500 ml Mineral water
• 2 tbsp Cream optional ( for serving )
• 0.5 piece Fresh cilantro optional ( leaves only )
• 1 piece Vegetable broth ( crumbled )

Instructions

1. Sauce base preparation

   Heat oil in a saucepan. Whisk in the flour and cook for one minute to make a roux without browning it. Stir in the chili powder, cumin, oregano, and minced garlic. The spices should become fragrant immediately.

2. Thickening the sauce

   Stir in the tomato caviar then gradually add the broth (or water). Whisk to avoid lumps. Simmer over low heat until the sauce coats the back of a spoon. It should be smooth and glossy.

3. Assembling the enchiladas

   Quickly dip each tortilla into the warm sauce to soften it. Lay flat, add a generous handful of shredded cheddar and some diced red onion. Roll tightly and place in a baking dish, seam-side down.

4. Baking

   Pour the remaining sauce over the tortillas. Sprinkle with the rest of the cheese. Bake at 200°C. It's ready when the cheese is completely melted and starts to brown on the edges.

Chef's tips

• Don't skip dipping the tortilla in the sauce: it's the secret to keeping it moist and preventing it from tearing.
• If the sauce is too thick, thin it with a bit of water; it should remain fluid like a custard.

Storage

Keeps for 3 days in the refrigerator in a covered dish. Reheat in the oven to maintain texture.