Ingredients
- 4 tablespoons vegetable oil
- 4 tablespoons all-purpose flour
- ⅓ cup chili powder (adjust to taste)
- 4 cups vegetable stock
- ½ cup tomato sauce (adjust to taste)
- 1 tablespoon garlic powder (or to taste)
- 1 tablespoon cumin (or to taste)
- Corn tortillas
- Shredded Mexican blend cheese (¼ cup per enchilada, plus extra for topping)
Directions
- In a saucepan over medium heat, whisk oil and flour together. Stir constantly for 5 minutes to make a roux.
- Add chili powder and cook for 1 additional minute.
- Gradually whisk in vegetable stock until smooth. Stir in tomato sauce, garlic powder, and cumin. Adjust seasoning to taste.
- Reduce heat to low and simmer sauce for 10–15 minutes, stirring occasionally.
- While sauce is simmering, prepare enchiladas:
- Heat a sauté pan with a little oil over medium heat.
- Cook corn tortillas for 1–2 minutes each, just until soft and pliable.
- Fill each tortilla with ¼ cup shredded cheese. Roll tightly and place seam-side down in a 9×13-inch baking dish.
- Once the pan is full, pour sauce over the enchiladas and sprinkle with extra cheese.
- Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove
The Hedonist Cook 