Cheese Enchiladas

El Chico Copycat Recipe

Serves 6

2 tablespoons flour
2 tablespoons vegetable oil
1 teaspoon salt
1/2 cup chili powder
1/2 cup paprika
1 quart of water
12 corn tortillas
oil for heating corn tortillas
3/4 pound shredded American cheese
chopped white onions (optional)

In a medium sized pot combine vegetable oil and flour. Stir and cook for about 1 minute, or until this begins to become fragrant like pie crust. Add in salt, chili powder, and paprika. Stir to combine, begin to add in water, begin with 1/4 of the water. When the sauce becomes thick add in the next quarter of water, and repeat until the sauce is complete.

Preheat oven to 350 degrees. Heat corn tortillas in either the microwave by sprinkling a little water on the tortillas and wrapping them in a clean dish towel, or heat them in a small skillet with a little vegetable oil.

To assemble the enchiladas, spread a little sauce in the bottom of the dish. Place 1 1/2 tablespoons of cheese in the center of the corn tortilla and roll. Place the rolled tortilla in the baking dish. Fill the pan with your enchiladas and then top with the sauce. Heat for about 15 minutes or until the cheese melts. Some people like to add some chopped white onion on top.

1 comment:

  1. El Chico was one of the few Tex-Mex restaurants to prepare their cheese enchiladas with a fair simulation of real chili con carne instead of the reprehensible “chili gravy,” which this recipe uses. This is NOT a copy of El Chico cheese enchiladas! For shame...