El chico cheese enchiladas

El Chico Cheese Enchiladas
Summary Not available
Total time : 30 mins
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El Chico Cheese Enchiladas

Summary Not available
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: 10-30 min
Person: 6
Calories: 625kcal


  • 480 g all-purpose flour
  • 2 tbsp oil
  • 1 teaspoon salt
  • 120 g chili powder
  • 120 g paprika
  • 1000 ml water
  • 12 corn tortillas
  • 180 g American cheese
  • 80 g onion


  • 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 salt, chili powder, and paprika, and stir to combine
  • Add one-quarter of the water
  • When the sauce becomes thick, add the next quarter of water, and repeat until the sauce is complete
  • Preheat oven to 350 degrees
  • Heat the corn tortillas in either the microwave or a small skillet with a little vegetable oil
  • Microwave: Sprinkle a little water on the tortillas and wrap them in a clean dishtowel
  • Assembly: Spread a thin layer of sauce over the bottom of a baking dish
  • Place 1 1/2 tablespoons of cheese in the middle of each corn tortilla and roll-up
  • Move the rolled tortilla into the baking dish
  • Fill the dish with your enchiladas and then top with the sauce
  • Add any cheese that is left over
  • Heat in the oven for about 15 minutes or until the cheese melts
  • Remove from the oven
  • Some people like to add some chopped white onion on top


No extra notes


Calories: 625kcal | Carbohydrates: 98g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 1252mg | Potassium: 674mg | Fiber: 13g | Sugar: 4g | Vitamin A: 6841IU | Vitamin C: 27mg | Calcium: 443mg | Iron: 8mg


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