| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 3/4 cup vegetable oil
- 3 tablespoons all-purpose flour
- 2 tablespoons ancho chile powder
- 1 tablespoon chipotle chile powder
- 2 teaspoons cocoa powder
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 2 cups low-sodium chicken stock
- 1 tablespoon apple cider vinegar
- Kosher salt and freshly ground black pepper
- 12 yellow corn tortillas
- 16 ounces Chihuahua or Oaxaca cheese, shredded
- 4 ounces sharp Cheddar, shredded
- 4 ounces Monterey Jack cheese, shredded
- 1/4 cup pickled jalapenos
- 1/4 cup fresh cilantro, minced
Instructions
- Heat 1/4 cup of the oil in a medium pot over medium heat. Add the flour and whisk until smooth. Add the ancho chile, chipotle chile, 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.
- Preheat the oven to 375 degrees F.
- Mix the Chihuahua, Cheddar and Monterey Jack cheese together in a bowl. Ladle about a 1/2 cup of the sauce on the bottom of a 9-by-14-inch glass baking dish. Stuff each tortilla with about 1/4 cup of the cheese blend. Roll the tortillas tightly and place seam-side down in the baking dish in 2 identical rows of 6. Cover with the 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 and fresh cilantro.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 614 |
| Total Fat | 48 g |
| Saturated Fat | 17 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 24 g |
| Cholesterol | 86 mg |
| Sodium | 698 mg |
Reviews
Perfect sauce. Used the sauce to make homemade ground beef burritos. Substituted beef stock for the chicken stock it was excellent.
When I watched the episode where this recipe was featured I was very impressed. I loved the color of the sauce! It “looked” great and everyone seemed to love it.
I had to make it tonight. I followed the recipe completely except I used flour tortillas.
The amount of spice in the sauce was way to much. It had a funky smell and a bitterness to it. We added citrus, sugar and beer to cut the bitterness. It helped.
I would not make this particular recipe again.
Sorry!
I’d you don’t like or can’t handle spice then you may want to bypass the his recipe. It really couldn’t have been easier to make. I did place it under the broiler the last few minutes to darken the the cheese a bit. I’d make these again but as others mentioned; would add chicken to half of them.
Delicious. I prepared excatly as recipe prescribed. This is a very spicy dish requiring a cold beer to tame the heat. Everyone loved it and the dish was empty!! I would say the corn tortillas are a must as well as frying them 5 seconds on each side. The oaxacala cheese for it’s flavor and texture are also a must. This cheese is easily available at Mexican markets.
I served with my guacamole, three avocados, two thick slices of onion, lime juice and salt and pepper. I topped this with Jeff Mauro’s spicy shrimp and it was amazing. I poached the shrimp, extra large, easy peel with the shell on in water with salt, lemon and cilantro for 5 minutes. Then peeled the shrimp and cut each shrimp in three pieces and tossed in oil and spices according to Jeff’s recipe. It was wonderful!
Delicious. And so easy, Im going to have the kids make this at school. Im glad I went out and got the mexican cheese. Very special flavor and texture. I also did half a batch with fried tortillas and half without frying them. Both are still great but the fried had a slightly better texture. I will fry them all next time.
OMG so good! Really easy to make. This will be my go to enchiladas recipe
Second time I made this recipe I added chicken with the cheese and a little of the sauce. Thanks Jeff
Tastes great! Just the right amount of kick.
I have prepared this five times, added shredded chicken twice instead of just plain cheese. So easy, so delicious! And of course leftovers are even better the next day. Thanks for this recipe!
Yummy! Family had second helpings.
These were really good! The sauce cut through the richness of the cheese perfectly!