Cheese Enchiladas

Instructions

1. Prepare the enchilada sauce
   Heat the vegetable oil in a medium saucepan over medium heat. Add 1/4 cup of the diced onion and cook until softened, about 3-4 minutes. Stir in the flour and cook for 1 minute. Add the chili powder, cumin, garlic powder, and oregano, stirring continuously for 30 seconds to toast the spices.
2. Finish the sauce
   Gradually whisk in the broth to avoid lumps. Add the tomato sauce and salt, then bring to a simmer. Cook for about 10 minutes, stirring occasionally, until the sauce has thickened slightly. Remove from heat and set aside.
3. Prepare the tortillas
   Preheat the oven to 350°F (175°C). Warm the tortillas by wrapping them in a damp paper towel and microwaving for 30-45 seconds, or quickly heat each one in a dry skillet for a few seconds per side. This makes them pliable and prevents cracking when rolling.
4. Assemble the enchiladas
   Spread 1/2 cup of the enchilada sauce on the bottom of a 9x13-inch baking dish. In a bowl, mix 2 cups of the Monterey Jack cheese with the remaining diced onion. Place about 3 tablespoons of the cheese mixture down the center of each tortilla, roll up tightly, and place seam-side down in the baking dish.
5. Add sauce and cheese
   Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover them completely. Sprinkle the remaining Monterey Jack cheese and all of the cheddar cheese on top.
6. Bake the enchiladas
   Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 5-10 minutes, until the cheese is bubbly and beginning to brown around the edges.
7. Serve
   Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro and serve with optional toppings like sour cream, sliced avocado, or additional diced onion if desired.