Step 1

Heat the oil or butter in a medium size skillet over medium heat.

Step 2

Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.

Step 3

Add in the spices. Stir to form a thick paste.

Step 4

Stir in the broth and tomato paste. Stir until smooth. Bring the mixture to a simmer then reduce the heat to low. Stir occasionally. Cook about 5 minutes until sauce is slightly thickened.

Step 5

Preheat oven to 350℉.

Step 6

Heat the oil in a large skillet over medium heat. Add the tortillas one at a time carefully to the oil to cook. Cook for about 30 seconds on each side, just to soften the tortillas, don’t cook until crisp. Then remove from the oil and place on a plate, cover with a paper towel or a clean towel to retain the heat.

Step 7

Pour a small amount of the enchilada sauce into a casserole dish, spread around so the bottom of the dish is covered in sauce.

Step 8

One by one dip each tortilla into the enchilada sauce, or brush the enchilada sauce onto each tortilla, then sprinkle a small handful of monterey jack cheese onto a tortilla, sprinkle with diced onion if desired, roll it up and place in casserole dish with the seam side down. Continue until the casserole dish is full.

Step 9

Pour the remaining sauce over the top of the enchiladas.

Step 10

Bake in the oven at 350℉ degrees for about 10 minutes or until the cheese is completely melted. Sprinkle with additional cheese and bake for an additional 5 minutes.

Step 11

Serve enchiladas topped with shredded lettuce, diced tomato, cilantro, and a drizzle of sour cream.