Another Tex Mex recipe.
Sorry, folks, but bear with me.
I'm in my ninth month and I need me some enchiladas.
And regardless of the ninth month, I still like spicy.
Poor little guy :)
Chipotle Cheese Enchiladas
Serves 6.3 tablespoons vegetable oil
1 large onion, diced
3 tablespoons flour
1 29 ounce can tomato sauce
1 tablespoon chipotle chili powder (or regular)
1 tablespoon ground cumin
1 1/2 teaspoons kosher salt
1 pound shredded Monterrey Jack cheese
3-6 chipotle chiles in adobo, finely chopped
Corn tortillas (I use a different amount each time) but around 12
In a medium saucepan, heat the oil over medium-high heat. Add onion and saute until golden. Add flour and cook for around two minutes. Whisk in 1 1/2 cups water and the tomato sauce. Add spices and bring to a boil. Reduce heat and simmer for five minutes. Set aside.
Meanwhile, combine the cheese and the chiles in a large bowl and mix till thoroughly combined. Set aside.
Preheat your oven's broiler.
Heat the tortillas, in paper towels, in the microwave for about 30 seconds.
Spread about 1-2 cups of the sauce in a large casserole dish.
Fill each tortilla with a little of the cheese mixture, roll up, and place into the dish.
Pour the rest of the sauce on the top and cover with the leftover cheese.
Broil until golden, about 5-7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 more minutes.
Top with some guacamole and enjoy!!