Preheat your oven to 375 degrees. In a medium sauce pan over medium heat pour in the cooking oil and the flour. Stir constantly until the mixture browns. Pour in Raul’s Cocina Hot Sauce and stir until blended. Turn down to low and let simmer for 3-5 minutes then turn off. Take 2 cups of the cheese and fill your corn tortillas. Your tortillas will need to be soft enough to roll. I used fresh ones and cooked them myself or you can put them in the microwave to soften them. If you opted for onions put a spoonful in with the cheese. In a 9×9 pan pour a little of the sauce at the bottom to prevent the tortillas from sticking. After you roll each tortilla place in the pan. Continue until the pan is full. Pour the remaining sauce over the rolled tortillas and top with the last cup of cheese. Bake for 20-25 minutes until the cheese is melted through. Serve with chopped lettuce, tomato and a big scoop of sour cream. Enjoy these mouth watering enchiladas!





16oz container of Raul’s Cocina hot sauce

1/8 cup of cooking oil

1/8 cup of flour

8-10 corn tortillas

3 cups of shredded cheese (I used cheddar/monterey blend)

1/2 cup chopped onions (optional)

Chopped lettuce, tomato and sour cream for garnish (optional)


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