Cheese Enchiladas
Ingredients
- 8 pcSoft tortilla (for filling), made from corn (plain)
- 400 gCheddar cheese (shredded)
- 1 pcRed onion (finely diced)
- 3 tbspSunflower oil
- 30 gWheat flour
- 2 tbspHot pepper en poudre
- 1 tspCumin ground
- 1 tspOregano
- 2 pcGarlic (minced)
- 100 gTomato caviar
- 500 mlMineral water
- 2 tbspCream (for serving)
- 0.5 pcFresh cilantro (leaves only)
- 1 pcVegetable broth (crumbled)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in a covered dish. Reheat in the oven to maintain texture.
