We’re back once again with a another fantastic Tex-Mex recipe! It’s apparently all I like to eat. However we’re gonna do it a little different than the ushe, enchiladas without an oven. Say what!? We’re gonna make the Tex-Mex classic cheese and onion enchiladas all on our stove-top. Let’s put a little bit of Texas twang in our mouths.

Hot Tip #1
You can use whatever type of broth you want or even just water. They'll still be delicious!

Episode

Ingredients

How much are we making?
Servings
+
-
Ingredient
Amount
Vegetable Oil
1/2 Cup
Flour
1/4 Cup
Black Pepper
1/2 Teaspoon
Garlic Powder
1 Teaspoon
Onion Powder
1 Teaspoon
Cayenne
1/2 Teaspoon
Cumin
2 Teaspoons
Dried Oregano
1/2 Teaspoon
Chili Powder
2 Tablespoons
Water
2 Cups
Chicken Bouillon Powder (Optional)
2 Teaspoons
Corn Tortillas
12
Shredded Cheese
2 Cups
Onion
1
Cilantro(Optional)
1/4 Cup
Total
15

Steps

  1. Prepare Sauce
    1. Over medium heat place a medium sized sauce pan. Add 1/4 cup of the vegetable oil and the 1/4 cup of flour. Cook this over medium heat for 3-5 minutes, stiring very frequently. Adding vegetable oil to pot for the roux adding flour to pot for the roux Whisking roux
    2. Turn down the heat to low and add the cumin, chili powder, garlic powder, onion powder, cayenne, and oregano to the pot. Cook for about 30 seconds to 1 minute stiring constantly. Adding the cumin, garlic powder, onion powder, cayenne, chili powder, and oregano to the roux
    3. Add the water and chicken bouillon powder to the pot. Stir this well and turn the heat back up to medium. Simmer this, stirring frequently for 5-10 minutes. It should be a thick sauce at this point. Remove from the heat and set aside. Adding water to seasoned roux Adding chicken bouillon powder to the pot The enchilada sauce after simmering for about 10 minutes
  2. Fry the Tortillas
    1. Get out a small sized saute pan and place it over medium heat. Add the remaining 1/4 cup of oil to the pan. Heating up 1/4 cup of vegetable oil in a small saute pan
    2. Once the oil is hot (3-5 minutes of heating) drop in your first tortilla. Fry this for about 30 seconds on one side then flip it over and fry it on the other side for an additional 30 seconds. Remove it from the pan and place on a plate to cool. Keep doing this for the remaining tortillas. A tortilla frying in the small saute pan A tortilla that has been properly fried on one side
  3. Roll the Enchiladas
    1. Get out a large skillet (I used a 12 inch cast iron one) and add a good layer of sauce all over the bottom of it. Don’t worry we have plenty of sauce. Spreading enchilada sauce over the bottom of a cast iron pan
    2. Roughly chop up the onion Roughly chopping up onion
    3. Take one of the fried tortillas and place a little cheese into it (about 2 tablespoons) then sprinkle about 1 teaspoon of the chopped onions on top of the cheese. Placing cheese in the tortilla Adding onion on top of the cheese.
    4. Now roll the tortilla up by laying it flat and sliding all of our filling to one side of the tortilla. Take the side closest to this and roll it over the top of the filling. Make sure to tuck this in to keep the enchilada nice and tight. This will help keep the filling inside. Place the unsauced enchilada seam side down into the skillet. Do this for the remaining tortillas Rolling and tucking the filling into the tortilla Finshing up the rolling of the tortilla to ensure a proper filling that doesn't leak out Placing the rolled, filled tortilla into the sauced pan
    5. Pour as much of the sauce as you want all over the top of the enchiladas. The more the better. Then top with cheese. Again, the more the better. Sauce poured all over the top of the enchiladas Cheese liberally sprinkled all over the sauced enchiladas
    Hot Tip #2
    Make sure to have an ample amount of sauce on the bottom. And if you start to smell something burning, then remove enchiladas from the heat! You probably didn't have enough sauce on the bottom or had your heat too high! Believe us!
  4. Cook the Enchiladas
    1. Put a lid on the pot and turn the heat to medium. Once you see the sauce starting to simmer on the bottom of the pot (and steam is collecting under the lid), turn the heat down to low and cook this for 10-15 minutes or until the cheese on top melts. A lid placed on top of the enchiladas
    2. Once the cheese has melted, remove from the heat and top with the cilantro. Enjoy! The finished enchiladas A cast iron skillet full of tex mex cheese and onion enchilada goodness.