1-10 count large yellow corn tortillas
1 can mild enchilada sauce
1 can Wolf brand chili-no beans
2 T canola oil, divided
1 T flour, heaping
1 C low sodium chicken broth
1/2 tsp cumin
salt and pepper to taste
1-8oz. package finely shredded cheddar cheese
1-8 oz. package finely shredded cheddar/jack cheese
1/4 cup finely diced white onion
Preheat oven to 350 degrees. Spray a large casserole dish (at least 9X13) with non-stick cooking spray.
In a medium sauce pan over medium heat, add 1 T canola oil and 1 heaping T flour and stir. Cook for 3 minutes to make a blonde roux. Add the chicken broth, enchilada sauce, chili, cumin, salt, and pepper. Stir to combine. Reduce heat to low and let sauce heat up while you prepare the enchiladas.
Add the other 1 T canola oil to a small bowl. Use a pastry brush to coat the top of a corn tortilla with oil and place on a heat proof plate. Continue to brush oil on the tops of all tortillas and stack on top of each other. Wet a paper towel and cover the tortillas. Microwave for 1 minute.
It's time to assemble your cheese enchiladas. Remove the enchilada sauce from the heat. Add a layer of enchilada sauce to the bottom of your prepared casserole dish. Put a layer of cheese down the middle of a corn tortilla, top with diced onions, and roll up tight. Place in the casserole dish seam side down. Continue filling tortillas and pack them in tightly next to each other side by side. I was able to get 7 enchiladas side by side and then 2 enchiladas along the top, so 9 total. Pour the remaining enchilada sauce over all the enchiladas. Top with shredded colby jack cheese. Cover with foil and bake for 20 minutes.
Remove from the oven and serve immediately so the cheese stays all melty and gooey in the middle.
Add your toppings of choice. I prefer a dollop of sour cream. Serve with a side of Mexican Rice and refried beans. Enjoy!