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
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -In a large skillet over medium-high, add the oil.
Step 3 -Whisk the flour into the oil and cook, whisking constantly, until it is light brown, about 2 minutes.
Step 4 -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.
Step 5 -Gradually whisk the chicken broth into the sauce mixture until it is smooth.
Step 6 -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.
Step 7 -Transfer the skillet from the heat and let the sauce cool, about 5 minutes.
Step 8 -Spread 1/2 cup of the sauce in bottom of an ungreased 13×9-inch baking dish.
Step 9 -Dip each of the tortillas in the sauce from the skillet, letting the excess drip off.
Step 10 -Sprinkle 1/4 cup of the shredded cheese in the center of each of the dipped tortillas then roll them up.
Step 11 -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.
Step 12 -Bake the enchiladas until the sauce begins to bubble and the cheese has melted, about 12-15 minutes.
Step 13 -Garnish the enchiladas with the red onions and serve with the sour cream.
