Tex-Mex Cheese Enchiladas for Two

Name: Tex-Mex Cheese Enchiladas for Two
Yield: Serves 2
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 2 tablespoons, vegetable oil; 1/2 cup, finely chopped onion; 1 1/2 tablespoons, chili powder; 1 1/2 tablespoons, all-purpose flour; 2 teaspoons, tomato paste; 2 , garlic cloves, minced; 1 teaspoon, dried oregano; 1/2 teaspoon, pepper; 1 1/2 cups, chicken broth; 6 (6-inch), corn tortillas; 8 ounces, Monterey Jack cheese, shredded (2 cups), divided; 2 tablespoons, finely chopped onion; , Lime wedge

26 comments

Appears in Cook's Country June/July 2019

Main Courses

Latin America & Caribbean

We pared down the parts and the process but kept the deep, rich flavor.

SERVES2

TIME1 hour

$Tex-Mex Cheese Enchiladas for Two$

WHY THIS RECIPE WORKS

This quick and easy Tex-Mex dish comes together in two parts. By building the sauce in the skillet before rolling the enchiladas and baking them in the same skillet, we kept this dish in one pan. Combining softened onion with a heavy dose o...

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