Serve these right out of the pan with sour cream and salsa.
Preparation Time10 min
Cooking Time30 min
Cooking MethodBaking, Pan-frying
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe CourseHot Appetizer, Main Course
Dietary ConsiderationEgg-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureCheesy, Hot & Spicy, Rich
Type of DishGratin
- 8 flour tortillas
- 2 tbsp olive oil, plus more for the dish
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1¼ cups vegetable, chicken or beef stock
- 1/3 cup tomato paste
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 red onion, chopped
- 1 red pepper, seeded and chopped
- 2 cups shredded Monterey Jack
To make the sauce, heat the olive oil in a saucepan over medium heat. Cook the onion about 8 minutes, until golden. Stir in the garlic, then the chili powder and cumin. Add the stock and tomato paste and simmer for 5 minutes. Season with salt and pepper.
Preheat the oven to 350°F (180°C). To prepare the filling, heat the oil in a frying pan over medium heat. Cook the onion and red pepper for 5 minutes, until tender.
Lightly oil a 2 qt (2 liter) baking dish. Spread each tortilla with a spoonful of sauce. Top with equal amounts of the filling and about 3 tbsp cheese. Roll up each tortilla and place in the dish.
Spread the remaining sauce over the tortillas, and sprinkle with the remaining cheese. Bake for 20 minutes, or until the sauce is bubbling and the cheese has melted.
Chicken Enchiladas: In step 3, add some shredded, seasoned chicken onto the sauce.
2008 Dorling Kindersley