Recipe Background
Let's turn up the heat! Cheesy Chili Enchilada Bake is about to transform your boring bake into something brilliant! Soft, warm tortillas are filled with a tomato-y, slightly spicy, chili-like concoction for a cheesy, meat-free experience! Who knew a meatless dish could be so hearty and filling?! There's nothing to miss with this Cheesy Chili Enchilada Bake... it's got all the flavor and fun!
Let's turn up the heat! Cheesy Chili Enchilada Bake is about to transform your boring bake into something brilliant! Soft, warm tortillas are filled with a tomato-y, slightly spicy, chili-like concoction for a cheesy, meat-free experience! Who knew a meatless dish could be so hearty and filling?! There's nothing to miss with this Cheesy Chili Enchilada Bake... it's got all the flavor and fun!
Ingredients
- 3 tablespoons canola oil
- 3 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 5 teaspoons double-concentrated tomato paste such as Cento®
- 1 teaspoon ground cumin
- 3/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 2 1/4 cups low-sodium chicken broth
- 13 corn tortillas
- 1 (16-ounce) block Colby-Jack cheese shredded, divided
- 1/2 cup red onion thinly sliced, for garnish
- 1/3 cup sour cream for serving
Directions
- Preheat the oven to 425 degrees F.
- In a large skillet over medium-high, add the oil.
- Whisk the flour into the oil and cook, whisking constantly, until it is light brown, about 2 minutes.
- Whisk the chili powder, the tomato paste, the cumin, the garlic powder, and the salt into the flour-oil mixture and cook, whisking constantly, until it is fragrant, about 30 seconds.
- Gradually whisk the chicken broth into the sauce mixture until it is smooth.
- Bring the sauce to a boil and cook, stirring often, until it is thick enough to coat the back of a spoon, about 2 minutes.
- Transfer the skillet from the heat and let the sauce cool, about 5 minutes.
- Spread 1/2 cup of the sauce in bottom of an ungreased 13x9-inch baking dish.
- Dip each of the tortillas in the sauce from the skillet, letting the excess drip off.
- Sprinkle 1/4 cup of the shredded cheese in the center of each of the dipped tortillas then roll them up.
- Place the enchiladas seam-side down in the baking dish and drizzle them with the remaining sauce. Then, sprinkle evenly with the remaining 3/4 cup of the shredded cheese.
- Bake the enchiladas until the sauce begins to bubble and the cheese has melted, about 12-15 minutes.
- Garnish the enchiladas with the red onions and serve with the sour cream.
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