INGREDIENTS
Sauce:
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2 tablespoons oil
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1 medium onion chopped
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2 garlic cloves finely chopped
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Salt and freshly ground black pepper
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2 teaspoons chili powder
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1 teaspoon cumin
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1 can (14 ounce) fire-roasted crushed tomatoes
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1/2 cup chicken or beef stock
Enchiladas:
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12 corn tortillas
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3 tablespoons oil
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4 scallions chopped
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3 tablespoons cilantro leaves finely chopped
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4 cups shredded Monterey Jack cheese divided
DIRECTIONS
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Preheat the oven to 375ºF.
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Heat the 2 tablespoons oil in a small pot over medium heat and sauté the onion and garlic until tender (about 7-8 minutes). Season with salt and pepper, chili powder, and cumin. Add the fire-roasted tomatoes and stock, bring to a boil then reduce heat to low and simmer for 10 minutes.
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While the enchilada sauce is simmering, place a skillet over medium heat and a little oil (3 tablespoons). Using tongs, soften each tortilla for 15 seconds on each side in the oil, shake off any excess then transfer to a plate covered with paper towels. Repeat this process with the rest of the tortillas.
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In a bowl, combine the scallions and cilantro with 3 cups of cheese. Fill each softened tortilla with about 1/4 cup of the cheese mixture and roll it up. Set the rolled tortillas in a row in a baking dish.
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When all the tortillas have been rolled, ladle the sauce evenly over the dish and top with the remaining cup of cheese. Bake until bubbly and brown on top, about 15 minutes. Serve with Mexican Rice, refried beans, and guacamole, if desired!
Recipe by: Cookingprofessionally.com