ENCHILADAS TEX-MEX RECIPES

Steps:

• Make sauce: Heat oil in a medium saucepan over medium heat. Add garlic, chipotles in adobo, and tomato paste. Cook, stirring often, until dark maroon in color, 2 to 3 minutes. Add cumin and chili powder. Cook, stirring, 30 seconds. Add stock and bring to a simmer. Transfer 1/4 cup stock mixture to a bowl and whisk in corn starch. Return slurry to pot and stir to combine. Bring to a boil then reduce to a simmer. Cook until slightly thickened, 3 to 5 minutes. Stir in vinegar and season with salt. Transfer mixture to a blender and process (with the plastic cap removed and a dish towel covering the opening) until smooth, about 30 seconds. Transfer 1/2 cup sauce to a bowl. Add chicken and toss to coat, reserve remaining sauce. 

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
• Warm oil in a small skillet. Use tongs to dip tortillas into the oil one at a time, turning to warm both sides. Sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla. Roll tortillas to enclose cheese; place seam side down in the prepared baking dish.
• Combine the chili, onion, and half of the processed cheese in a large bowl. Pour the chili mixture over the tortillas; top with the remaining processed cheese.
• Bake in the preheated oven until hot and bubbly, about 20 minutes.