How It’s Done:

• In a large skillet, heat the olive oil over medium heat. Once hot, add the flour and whisk continuously for about 1 minute until it turns a light golden color. Gradually pour in the chicken stock while whisking to avoid lumps. Add the tomato sauce, tomato paste, chili powder, cumin, onion powder, garlic powder, smoked paprika, cayenne pepper, salt, and pepper. Stir well to combine. Bring the sauce to a simmer and let it cook for about 10 minutes, stirring occasionally, until it thickens slightly.
• While the sauce is simmering, warm the corn tortillas in a separate skillet over medium heat for about 30 seconds on each side, just until they are pliable. This step is crucial to prevent them from tearing when you fill them.
• Spread a thin layer of the enchilada sauce on the bottom of your baking dish. Take each tortilla, dip it into the sauce, then place about 2 tablespoons of the cheese mixture in the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this process until all tortillas are filled and arranged in the dish.
• Once all enchiladas are in the baking dish, pour the remaining sauce over the top, ensuring each enchilada is well-coated. Sprinkle the remaining cheese generously over the top.
• Preheat your oven to 350°F (175°C) and bake the enchiladas for 20-25 minutes, or until the cheese is bubbly and golden. The aroma wafting through your kitchen will be irresistible!
• Remove the enchiladas from the oven and let them cool for a few minutes. Serve hot, garnished with fresh cilantro, a dollop of sour cream, salsa, salsa verde, sliced radish, and lime wedges.