The Personal Website of Jeremy Boles

Ingredients

• 3 tablespoons butter
• 3 tablespoons oat flour
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon Mexican oregano
• 1/4 teaspoon salt
• 1/8 teaspoon cinnamon
• 2 tablespoons tomato paste
• 2 cups chicken broth
• 1 teaspoon apple cider vinegar
• 12 corn tortillas
• 16 ounces Monterey Jack cheese, grated
• 1 small onion, diced

Method

1. Preheat a convection oven to 325°F. While oven is heating up, melt the butter over medium heat and then combine oat flour with the chili powder, cumin, garlic powder, oregano, salt, and cinnamon.
2. Add the flour and spices to the melted butter and saute for a few minutes until the spices are nice and fragrant; add the tomato paste to the roux and saute for a minute more. Slowly whisk the broth into the roux and turn the heat down and let simmer for five minutes or so. Add the vinegar once the sauce has thickened and turn off the heat.
3. Combine the diced onion with the cheese, reserving a bit of both for topping the dish later. Spread a bit of the enchilada sauce into the bottom of a baking dish. Add around 1/4 cup of cheese and onions into the center of tortilla and wrap snugly. Place the tortilla seam-side down into the baking dish and continue with the rest of the tortillas.
4. Spoon the rest of the enchilada sauce over the rolled tortillas, trying to cover them all. Sprinkle remaining cheese and onions on top and then bake for 20 minutes or so.