Cheese Enchiladas with Sour Cream Sauce
8 flour tortillas
8 ounces Monterey Jack cheese, shredded
2 tablespoons unsalted butter
2 tablespoons flour
1-1/2 cups vegetable broth
1 (8 ounce) container light sour cream
Spanish rice and refried beans, to serve
- Preheat the oven to 375 degrees. Place the tortillas on a plate, and warm them up in the microwave for 30 seconds. Take out a 9×13′ pan and spray it with cooking spray. Take the tortillas out of the microwave, and fill each with approximately 1/4 cup of the cheese. Roll it up, and place in the greased pan. Repeat with the 7 remaining tortillas.
- Once all the tortillas are filled, place them in the 375 degree oven and bake for 12-14 minutes.
- While the enchiladas are baking, make the sauce. Place the butter in a large sauté pan over medium heat. Once the butter is melted, add the flour. Whisk the flour and butter together (this is called making a roux) and cook for 1-2 minutes, until lightly browned. Slowly add in the vegetable broth, whisking the whole time until incorporated, 1-2 minutes. Whisk in sour cream and simmer until the sauce has thickened, about 2-3 minutes.
- Take the enchiladas out of the oven, and place two enchiladas on to each plate. Top each of the enchiladas with some of the sauce until covered. Serve with rice and beans.
Adapted from Damn Delicious