I love Tex-Mex. I was craving Enchiladas. I made these. The spices are approximate, I always taste and add a dash of this or that if it needs it.
Provided by Lunaraven_psi
Categories Cheese
Time 35m
Yield 14 enchiladas, 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in pan over medium high heat.
- add flour and cook 2 minutes.
- add spices and tomato paste, mix well (forms a ball).
- pour in unsalted chicken stock and mix until smooth.
- simmer 10 minutes.
- cover and allow to cool.
- smooth enough sauce over the bottom of 13x9 pan to cover.
- roll shredded cheese in corn tortillas and line pan seam side down.
- cover with sauce.
- cover with shredded cheese.
- bake at 350 until hot and bubbly.
Nutrition Facts : Calories 630.9, Fat 30.7, SaturatedFat 17.3, Cholesterol 68.6, Sodium 1414.6, Carbohydrate 68.5, Fiber 9.7, Sugar 12.6, Protein 27.4
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