- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: Serves 6 - 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 370
- Total Fat
- 23 g
- Saturated Fat
- 10 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 14 g
- Cholesterol
- 59 mg
- Sodium
- 628 mg
Ree has made all kinds of enchiladas over the years, but she thinks this might be her favorite. This version has a real homemade taste to it because she makes her own sauce rather than using one from a can.
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: Serves 6 - 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 370
- Total Fat
- 23 g
- Saturated Fat
- 10 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 14 g
- Cholesterol
- 59 mg
- Sodium
- 628 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
an immersion blender- Heat the olive oil in a large skillet over medium heat. Add the red bell pepper and onion. Cook for 2 to 3 minutes, then season with the chipotle powder, cumin and a pinch of salt and pepper. Stir and sprinkle over the flour. Cook, stirring, toasting the spices, for 60 to 90 seconds. Continuously stirring, add the chicken stock and then the tomato sauce. Let cook for 5 minutes to thicken.
- With an immersion blender, blend the sauce until the desired consistency. Ladle a cup of the sauce into the bottom of a medium baking dish.
- Preheat the oven to 375 degrees F.
- In a large bowl, combine the cheeses. Take a warm tortilla and add 3 tablespoons of the cheese blend. Roll tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas. Cover with the remaining sauce. Sprinkle the rest of the cheese over the top and bake to completely melt the cheese, 20 to 22 minutes. Remove and let sit for 5 minutes. Top with dollops of the sour cream and cilantro to serve.
