e’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.
How much are we making?
Chicken Bouillon Powder (Optional)
- Prepare Sauce
- 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.
- 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.
- 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.
- Fry the Tortillas
- Get out a small sized saute pan and place it over medium heat. Add the remaining 1/4 cup of oil to the pan.
- 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.
- Roll the Enchiladas
- 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.
- Roughly chop up the onion
- 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.
- 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
- 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.
- Cook the Enchiladas
- 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.
- Once the cheese has melted, remove from the heat and top with the cilantro. Enjoy!
UP YOUR ALLEY