Tex-Mex Cheese Enchiladas for One
By America's Test KitchenPublished on September 10, 2020
Time
50 minutes
Yield
Serves 1
Ingredients
Sauce
2 tablespoons oil 2 large shallots, chopped fine1 ½ tablespoons chili powder 1 ½ tablespoons all-purpose flour 2 teaspoons tomato paste 2 garlic cloves, minced1 ½ cups chicken or vegetable brothEnchiladas
6 (6-inch) corn tortillas 8 ounces Monterey Jack or cheddar cheese, shredded (2 cups), divided1 shallot, chopped fineLime wedgeBefore You Begin
You will need a 10-inch ovensafe skillet with a tight-fitting lid for this recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in 10-inch ovensafe skillet over medium heat until shimmering. Add shallots and cook until softened, about 3 minutes. Stir in chili powder, flour, tomato paste, and garlic and cook until fragrant, 30 seconds to 1 minute. Gradually whisk in broth and bring to simmer. Cook until thickened slightly, about 4 minutes. Remove from heat. Measure out 1 cup sauce and set aside, leaving remaining sauce in skillet.
- Stack tortillas and wrap in damp dish towel. Microwave until pliable, 30 seconds to 1 minute. Working with one tortilla at a time, place ¼ cup Monterey Jack across center of 1 tortilla, tightly roll tortilla around cheese, and place seam side down in sauce in skillet. Repeat with remaining 5 tortillas and 1¼ cups Monterey Jack, arranging enchiladas side by side in single row in skillet.
- Pour reserved sauce over enchiladas and sprinkle with remaining ½ cup Monterey Jack. Bake, covered, until cheese is melted, about 10 minutes. Uncover and continue to bake until sauce is bubbling around edges, about 5 minutes. Sprinkle with shallot and serve with lime wedges. (Enchiladas can be refrigerated for up to 2 days.)
for the sauce
for the enchiladas
Time
50 minutesYield
Serves 1Ingredients
Sauce
2 tablespoons oil
2 large shallots, chopped fine
1 ½ tablespoons chili powder
1 ½ tablespoons all-purpose flour
2 teaspoons tomato paste
2 garlic cloves, minced
1 ½ cups chicken or vegetable broth
Enchiladas
6 (6-inch) corn tortillas
8 ounces Monterey Jack or cheddar cheese, shredded (2 cups), divided
1 shallot, chopped fine
Lime wedge
Test Kitchen Techniques
Ingredients
Sauce
2 tablespoons oil
2 large shallots, chopped fine
1 ½ tablespoons chili powder
1 ½ tablespoons all-purpose flour
2 teaspoons tomato paste
2 garlic cloves, minced
1 ½ cups chicken or vegetable broth
Enchiladas
6 (6-inch) corn tortillas
8 ounces Monterey Jack or cheddar cheese, shredded (2 cups), divided
1 shallot, chopped fine
Lime wedge
Test Kitchen Techniques
Ingredients
Sauce
2 tablespoons oil
2 large shallots, chopped fine
1 ½ tablespoons chili powder
1 ½ tablespoons all-purpose flour
2 teaspoons tomato paste
2 garlic cloves, minced
1 ½ cups chicken or vegetable broth
Enchiladas
6 (6-inch) corn tortillas
8 ounces Monterey Jack or cheddar cheese, shredded (2 cups), divided
1 shallot, chopped fine
Lime wedge
Test Kitchen Techniques
Why This Recipe Works
No need for a giant 13 by 9-inch casserole dish (not to mention endless leftovers). These scaled-down enchiladas come together in a single pan. We created a smoky, gravy-like sauce by combining chili powder, tomato paste, shallots, flour (for thickening), and broth for some sweet and earthy flavors. We made the sauce in the skillet, set aside a portion of it, and then built the whole dish on top of the remaining sauce, nestling cheese-filled tortillas into the thick, spicy goodness. We poured the reserved sauce over the top, sprinkled it all with more cheese, and popped it in the oven until it was bubbly.
Before You Begin
You will need a 10-inch ovensafe skillet with a tight-fitting lid for this recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in 10-inch ovensafe skillet over medium heat until shimmering. Add shallots and cook until softened, about 3 minutes. Stir in chili powder, flour, tomato paste, and garlic and cook until fragrant, 30 seconds to 1 minute. Gradually whisk in broth and bring to simmer. Cook until thickened slightly, about 4 minutes. Remove from heat. Measure out 1 cup sauce and set aside, leaving remaining sauce in skillet.
- Stack tortillas and wrap in damp dish towel. Microwave until pliable, 30 seconds to 1 minute. Working with one tortilla at a time, place ¼ cup Monterey Jack across center of 1 tortilla, tightly roll tortilla around cheese, and place seam side down in sauce in skillet. Repeat with remaining 5 tortillas and 1¼ cups Monterey Jack, arranging enchiladas side by side in single row in skillet.
- Pour reserved sauce over enchiladas and sprinkle with remaining ½ cup Monterey Jack. Bake, covered, until cheese is melted, about 10 minutes. Uncover and continue to bake until sauce is bubbling around edges, about 5 minutes. Sprinkle with shallot and serve with lime wedges. (Enchiladas can be refrigerated for up to 2 days.)
for the sauce
for the enchiladas
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