Our Favorite Cheese Enchiladas

1 - dozen yellow or white corn tortillas
1 – 8oz pkg shredded cheddar cheese (topping)
1 – 8oz pkg shredded monterey jack cheese (filling)
1 – can mild enchilada red sauce
(I use ortega or old elpaso)
1 – can 14 oz wolf brand chili (no beans)
1 - cup chicken broth
1 - heaping tablespoon flour
1 - tablespoon oil
1 – small can sliced black olives (optional)

Start by making the sauce for the enchiladas. Using a medium size skillet add the oil and flour and mix together over medium heat. You want to make a roux not to dark just until blended and golden in color. Add the chicken broth and mix together using a wire whisk. Make sure there are no lumps. Add the enchilada sauce and then the chili. Mix together until the sauce is blended together, turn off heat. Season with a bit of pepper and set aside.

Heat about 1/4 cup oil in a skillet to soften the tortillas before filling. This can also be done by placing the tortillas in the microwave for a couple minutes. I found that this doesn't work for me the tortillas still crack when rolling so i fry mine in oil and blot dry on paper towels. At this point you can either dip each tortilla into the enchilada sauce and then fill with the monterey jack cheese or you can just fry the tortillas blot dry and then fill with the monterrey jack cheese filling.

This particular day I only had Cheddar cheese so I used that. In my opinion it is much better if you use Monterrey jack cheese for the filling. If you would like onions in your enchiladas add them now before rolling up. If not just omit them. Spoon some of the enchilada sauce on the bottom of a greased 9x13 inch baking pan. Place the rolled up enchiladas seam side down.

Continue to fill the enchiladas with cheese and roll up the remaining enchiladas and place in the baking dish. I can get about 9 enchiladas in a 9x13 inch size pan. Pour the enchilada sauce mixture over the rolled enchiladas and cover completely, top with shredded cheddar cheese and sliced black olives (optional). Bake at 375 degrees for about 30 minutes - 40 minutes or until enchiladas are bubbly. Let cool about 10-15 minutes and then serve immediately.

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