Southwest Soul Cheese Enchiladas
You will need Southwest Soul Dust for this recipe. Find it here.
Southwest Soul Cheese Enchiladas
Ingredients
- 3/4 cup vegetable oil or other light, high heat burning oil
- 3 tablespoons all-purpose flour
- 3 tablespoons Southwest Soul Dust
- 1 teaspoon cocoa powder
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder NOT garlic salt
- 1 teaspoon ground cumin
- 2 cups low-sodium chicken stock
- 1 tablespoon apple cider vinegar
- Kosher salt and freshly ground black pepper As much as you prefer
- 12 corn tortillas yellow or white
- 4 cups Chihuahua or Oaxaca cheese shredded
- 2 cups ex. sharp Cheddar shredded
- 2 cups Monterey Jack cheese shredded
- 1/4 cup pickled jalapenos or fresh jalapenos, sliced, if heat is appreciated
- 1 yellow onion chopped fine
- 1/4 cup fresh cilantro loosely chopped
Instructions
- Preheat the oven to 450 degrees F.
- Heat 1/4 cup of the oil in a medium pot over medium heat.
- Add the flour and whisk until smooth.
- Add the Southwest Soul Dust, cocoa, oregano, garlic powder, and cumin and cook, whisking frequently, until the mixture is thickened slightly and fragrant, about 5 minutes.
- Add the chicken stock, whisk until smooth and continue to cook until slightly thickened, 2 to 3 minutes.
- Add the vinegar and season with salt and pepper.
- Heat the remaining 1/2 cup oil over medium heat in a large skillet until shimmering.
- Quickly fry each tortilla in the oil, about 5 seconds per side; let drain on paper towels.
- Ladle about a ½ cup of the sauce on the bottom of a 9 x 14-inch glass baking dish.
- Mix the Chihuahua, cheddar and Monterey jack cheese together in a bowl. Stuff each tortilla with about ¼ cup of the cheese blend and 1 tablespoon of onion.
- Roll the tortillas tightly and place seam-side down in the baking dish in 2 identical rows of 6.
- Cover with remaining sauce and top with the remaining cheese.
- Bake until the cheese is bubbly and golden brown, 10 to 15 minutes.
- Garnish with the pickled jalapeno, remaining minced onion and fresh cilantro.
Notes
- No matter the recipe, ALWAYS freshly grate your cheese. So easy in a food processor and makes a world of difference. Already shredded cheese has preservatives and anti--caking agents and tastes like plastic, comparatively speaking. One exception, I have not found Chihuahua or Oaxaca cheese in block form so these are used already shredded. I purchase cheese in block form, shred in food processor and keep in Ziploc bags for month or two at a time.
- Ensure your spices don’t contain fillers such as anti-caking agents. Pure is always best. What you put in is what you get out. Good ingredients turn out superior food!
Pingback: Kevin’s Cooking Ground Beef Enchiladas with Red Sauce | Valeries Thyme