Vegetarian Cheese Enchiladas
- 6-8 yellow corn tortillas
- 1/4 cup chili powder
- 3/4 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 2 1/4 cup low sodium vegetable broth
- 2 tbsp extra virgin olive oil (for sauce)
- 2 tbsp all purpose flour
- 2 tbsp extra virgin olive oil (for tortillas)
- 6-8 oz 4 cheese mexican blend
- 1/4 tsp salt (or to taste)
- black pepper (to taste)
- 1-2 tbsp green onions (sliced thinly)
- 1-2 tbsp cilantro (for garnish)
Set your stove temperature to medium-high heat.
Add 2 tbsp of olive oil to a pot. Add the flour and mix it with the olive oil using a whisk about 1 minute to make the sauce.
Add the chili powder, cumin, oregano and garlic powder to the flour mixture continuing to stir with a whisk.
Add the low sodium vegetable broth slowly stirring with the whisk. Decrease the heat to medium.
Add salt. Add more to taste if desired.
- Continue to heat the sauce until it thickens.
Preheat a skillet to medium high heat and add olive oil. Heat your tortillas on each side being sure not to burn them. Set aside.
Take 1/2 to 1 cup of enchilada sauce and pour in a baking dish covering the bottom of the dish.
Take each tortilla and dip them lightly at the bottom of the dish.
Take a finger full or about 1/3-1/4 cup of cheese and place it in the tortilla and roll it to close.
Continue step 8 and 9 until all tortillas are filled.
Pour sauce over each tortilla. Sprinkle cheese over the top of each tortilla.
- Top with green onions.
- Bake at 350 for 20 minutes or until cheese is completely melted.
Remove the enchiladas from the oven and garnish with cilantro.