I love enchiladas. I may have mentioned this before but I always tell my husband that if I get another tattoo, it’s going to be of an enchilada. Possibly wearing a sombrero, dancing around in a puddle of red sauce. For reals….
Anywho, I found these amazing, delicious, ridiculous habanero flour tortillas from Lucky Habanero at the farmers market and I’ve been in love since first taste. My husband loves them too. Just a house full of tortilla love. They are a fairly new product and I think they may be available at our local SoCal farmers markets only right now but check out their site on where to buy (their salsa is amazing too!). And pin this recipe so you can make them when you get your hands on them! If you are not in SoCal and can’t find these tortillas, don’t fret. You can use regular flour or corn tortillas with this recipe. The sauce will be the winner here.
So, one night I was preparing my easy cheese enchiladas and then I thought maybe, just maybe, you could raise the deliciousness by adding a habanero flour tortilla during the preparation process and it turns out, I was right. And also that I’ve seen Romy and Michele’s High School Reunion 10 too many times.
I’ve changed the way I make my easy cheese enchiladas a little but they are still easy. I switched from using canned sauce to the homemade enchilada sauce recipe from Gimme Some Oven. It’s seriously so much better than any canned sauce I’ve ever tried and well worth the extra effort. I also always use flour tortillas too. My Mexican friends would slap me but I just love the texture after they are baked and these habanero tortillas are crazy good. They add so much flavor!
If you love my easy cheese enchiladas, give these a try! I guarantee you will love them even more. And if you don’t then you can slap me too.
- 2 Tbsp canola oil
- 2 Tbsp flour
- 4 Tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/4 tsp oregano
- 2 cups chicken stock
- 4 cups grated cheese, pepperjack & cheddar are a great mix (reserve about 1/2 cup for topping)
- 6 Lucky Habanero flour tortillas (regular flour or corn tortillas work too)
- handful of chopped green onions for topping
- Heat canola oil in a small pot over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings.
- Slowly add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.
- Preheat oven to 350°. Pour some of the enchilada sauce in the bottom of a square baking dish, enough to cover bottom. Dip tortillas in sauce to coat (sometimes I skip this step if I don't feel like getting my hands dirty) and fill each with about 1/2 cup grated cheese. Roll and place seam side down in baking dish.
- Pour remaining enchilada sauce over the top of the tortillas. Sprinkle reserved 1/2 cup of cheese over the top. Bake for 20-30 minutes or until bubbly. Remove and sprinkle with sliced green onions.
- Enchilada sauce is best when used right away but you can make ahead and refrigerate up to two weeks.