Preparation Method
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, heat the vegetable oil over medium heat.
- Add the all-purpose flour and cook, stirring constantly, for about 1 minute.
- Add the chili powder, cumin, garlic, and salt to the saucepan.
- Stir to combine.
- Gradually whisk in the vegetable broth and tomato sauce.
- Bring the mixture to a simmer and cook for about 10 minutes, or until the sauce has thickened.
- In a separate skillet, heat the corn tortillas one at a time until they are pliable.
- Dip each tortilla into the red sauce to coat both sides.
- Place a small amount of shredded cheddar cheese and chopped onion in the center of each tortilla.
- Roll up the tortillas and place them seam-side down in a baking dish.
- Pour the remaining red sauce over the enchiladas and sprinkle with the remaining cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy!
* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.