- 12 corn tortillas (yellow or white)
- 1 pound shredded Cheddar Jack cheese
- 6 tablespoons vegetable oil, divided
- 2 tablespoons flour
- 3 tablespoons chili powder
- 11/2 cups vegetable broth (or chicken broth), canned
- 8 ounces tomato sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon California style garlic and pepper seasoning
- 1/2 teaspoon sugar
- 2 cups shredded iceberg lettuce
- 1/4 cup pico de gallo or refrigerated salsa
- Preheat oven to 350F.
- To prepare enchilada sauce: heat 1/4 cup oil in a medium skillet or heavy saucepan over low heat; add flour and chili powder and stir to blend. Whisk for 1 to 2 minutes or until cooked.
- Slowly add vegetable broth (or chicken broth), whisking until smooth.
- Add tomato sauce, cumin, garlic pepper and sugar and whisk to blend. Simmer over medium-low heat for 15 minutes or until thickened, stirring frequently. Reserve.
- Heat 2 tablespoons oil in a skillet over low heat; heat each tortilla briefly (about 5-10 seconds) on each side to soften.
- To assemble enchiladas: place one tortilla on a flat work surface, arrange 1/4 cup shredded cheese down the center, roll closed and arrange, seam side down, in an oiled baking dish. Repeat with remaining tortillas.
- Pour the reserved enchilada sauce evenly over the top; sprinkle with remaining shredded cheese.
- Bake for 15 to 20 minutes, or until sauce is bubbly and cheese is melted.
- Garnish enchiladas with shredded lettuce and pico de gallo.
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