Tex-Mex Cheese Enchiladas for Two
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A cheesy Tex-Mex enchilada recipe scaled for two. Corn tortillas are filled with Monterey Jack cheese, rolled, and baked in a chili-spiked sauce until bubbly.
Ingredients
- 29.6 ml vegetable oil
- 118 ml onion finely chopped
- 22.2 ml chili powder
- 22.2 ml all-purpose flour
- 9.86 ml tomato paste
- 2 clove garlic minced
- 4.93 ml dried oregano
- 2.46 ml pepper
- 355 ml chicken broth
- 6 corn tortillas
- 227 g Monterey Jack cheese shredded
- 29.6 ml onion finely chopped
- lime wedge
Nutrition (per serving, estimated)
Estimated based off 13 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1275 mg
- Iron: 7.99 mg
- Magnesium: 164 mg
- Phosphorus: 1056 mg
- Potassium: 1261 mg
- Zinc: 6.98 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml vegetable oil
- 22.2 ml chili powder
- 22.2 ml all-purpose flour
- 9.86 ml tomato paste
- 4.93 ml dried oregano
- 2.46 ml pepper
- 355 ml chicken broth
- 6 corn tortillas
- lime wedge
Prepare
- 118 ml onion, finely chopped
- Mince 2 clove garlic
- Shred 227 g Monterey Jack cheese
- 29.6 ml onion, finely chopped
Let's Cook
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Step 1.
Adjust oven rack to middle position and heat oven to 450 degrees.
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Step 2.
Heat oil in 10-inch oven-safe skillet over medium heat until shimmering.
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Step 3.
Add onion and cook until softened, about 3 minutes.
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Step 4.
Add chili powder, flour, tomato paste, garlic, oregano, and pepper, and cook until fragrant, about 1 minute.
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Step 5.
Gradually whisk in broth and bring to a simmer. Cook until slightly thickened, about 4 minutes. Remove from heat.
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Step 6.
Measure out 1 cup of sauce and set aside, leaving the remaining sauce in the skillet.
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Step 7.
Stack tortillas and wrap in a damp dish towel. Microwave until pliable, about 30 seconds.
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Step 8.
Place ¼ cup Monterey Jack across the center of 1 tortilla, tightly roll the tortilla around the cheese, and place the seam side down in the skillet. Repeat with remaining five tortillas and 1¼ cups Monterey Jack, arranging enchiladas side by side in a single row in the skillet.
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Step 9.
Pour reserved sauce over enchiladas and sprinkle with remaining ½ cup Monterey Jack.
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Step 10.
Bake, covered, until cheese is melted, about 10 minutes. Uncover and continue to bake until sauce is bubbling around edges, about 5 minutes longer.
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Step 11.
Sprinkle with onion and serve with lime wedges.