- 2 cups Monterey Jack Cheese, Shredded
- 2 Cups Cheddar Cheese
- 12 Corn Tortillas
- 1/2 Onion Chopped
- 1/2 Cup Vegetable Oil
Chili Sauce Ingredients:
- 2 Tablespoons chili powder
- 3 cups Chicken Broth
- 2 Tablespoons Flour
- 2 Tablespoons Vegetable Oil
- Salt to taste
Chili Sauce Directions:
- Make a light roux by heating Vegetable Oil in a skillet and stirring in flour.
- Stir and cook until flour has browned the color of peanut butter.
- Add chili powder, water, and salt.
- Sauce will be a thin liquid keep
- Set aside, but keep warm
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Grease a 9×13 pan
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Chop onion and grate cheese
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Set aside
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Heat oil in a second skillet
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Dip corn tortillas in the hot oil for 15 seconds until the tortillas are easy to work with (warm chicken broth can be used instead of oil for reduced fat)
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Take each corn tortilla from the oil and drain for a few seconds
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Coat each side of the corn tortilla in the chili sauce
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Add cheese and onion to corn tortilla
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Roll up and place seam side down in 1 greased 13x9x2-inch baking dish.
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Repeat until all 12 are added to the pan
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Pour remaining sauce over the top.
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Sprinkle with remaining cheddar cheese.
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Bake, uncovered, at 400 degrees, for 10-15 minutes