Tex-Mex Cheese Enchiladas for Two
We pared down the parts and the process but kept the deep, rich flavor.
Gather Your Ingredients
SauceKey Equipment
Before You Begin
If you do not have a 10-inch skillet, make the sauce in a 12-inch skillet and transfer the remaining sauce in step 1 to an 8-inch square baking pan. In step 2, arrange the enchiladas in the baking pan before adding the reserved sauce and the remaining cheese.
Instructions
1.
For the sauce: Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in 10-inch ovensafe skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add chili powder, flour, tomato paste, garlic, oregano, and pepper and cook until fragrant, about 1 minute. Gradually whisk in broth and bring to simmer. Cook until slightly thickened, about 4 minutes. Remove from heat. Measure out 1 cup sauce and set aside, leaving remaining sauce in skillet.
2.
For the enchiladas: Stack tortillas and wrap in damp dish towel. Microwave until pliable, about 30 seconds. Place ¼ cup Monterey Jack across center of 1 tortilla, tightly roll tortilla around cheese, and place seam side down in sauce in skillet. Repeat with remaining 5 tortillas and 1¼ cups Monterey Jack, arranging enchiladas side by side in single row in skillet.
3.
Pour reserved sauce over enchiladas and sprinkle with remaining ½ cup Monterey Jack. Bake, covered, until cheese is melted, about 10 minutes. Uncover and continue to bake until sauce is bubbling around edges, about 5 minutes longer. Sprinkle with onion and serve with lime wedges.
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