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1.
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Preheat oven to 375 F. Place the tortillas on a plate and warm them in the microwave for 30 seconds.
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Spray a 9x13 inch pan with cooking spray.
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Take the tortillas out of the microwave.
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Fill each with approximately 1/4 cup of cheese.
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Roll them up and place in the greased pan.
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2.
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Once all the tortillas are filled, place dish in the oven and bake for 12-14 minutes.
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3.
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While the enchiladas are baking, make the sauce.
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Place the butter in a large saute pan over medium heat.
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Once the butter is melted, add the flour.
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Whisk the flour and butter (you are making a roux) and cook for 1-2 minutes, until lightly browned.
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Slowly add the vegetable broth, whisking the whole time until incorporated, 1-2 minutes.
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Whisk in sour cream and simmer until the sauce has thickened, about 2-3 minutes.
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4.
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Take the enchiladas out of the oven and place two enchiladas on each plate.
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Top each enchilada with some of the sauce until covered.
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Serve with rice and beans.
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Enjoy!
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Adapted from Damn Delicious.
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Notes: You can substitute corn tortillas for the flour tortillas.
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Substitute any cheese for the Monterey jack (pepper jack, cheddar).
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You can also sub regular sour cream for the light sour cream to make it really decadent and delicious.
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Additionally, you could fill the enchiladas with sauteed vegetables in addition to or as a substitute for the cheese.
