Featured Food: Cheese
4 tbsp Grape seed or coconut oil (for heating tortillas)
8 Corn tortillas
1/4 cup Butter
1/4 cup All-purpose flour
2 Cloves of garlic, minced
1/4 cup Yellow onion, diced
1 tbsp Ground cumin
1 tbsp Chili powder
1 tsp Dried oregano
1/2 tsp Natural ground creamy peanut butter
2 cups Chicken broth
3 cups Shredded jack cheese
2 cups Fresh cilantro chopped for garnish
First, to make the enchilada sauce, heat the butter in a skillet over medium-high heat. Stir in the flour, and continue stirring for about four minutes to make a light brown roux. Add garlic, cumin, oregano, peanut butter, and chili powder, and continue to cook and blend the ingredients. Add the broth, mixing and stirring until the sauce thickens. Turn the heat to low, and let the sauce simmer for fifteen minutes. Add broth as needed to adjust the thickness. The consistency of the sauce should be similar to that of honey.
Preheat oven to 450 degrees F.
Heat the oil in a skillet on medium. Add tortillas to the pan one at a time, cooking each for three to four seconds. Flip over with tongs, and cook another three to four seconds. Drain on paper towels.
Pour 1/4 of the enchilada sauce into a large, greased baking dish. Roll each tortilla with shredded cheese in the center. Place in baking dish, seam side down. Continue the process with the remaining tortillas. Save a small portion of cheese for the top of the dish. Pour the remaining sauce over the rolled tortillas. Sprinkle onions and the remaining cheese over the top. Bake for ten to twelve minutes or until the sauce is bubbling and the cheese is melted. Garnish with cilantro. Serves four.