Pictured: Cheese Enchiladas, bottom left, Tamale Pie, and Refried Beans

For years, all I would order when we dined at Campo’s Mexican restaurant in Seattle’s University district (long since closed unfortunately) was their bean dip and cheese enchiladas. Their bean dip was better than any other bean dip I have ever had the pleasure to taste, and the cheese enchiladas, well frankly they were simply divine. But since this restaurant closed (and I will never forgive them for closing without my permission and more to the point, without sharing their recipes first) and I can’t get my monthly fix of their bean dip and cheese enchiladas, I have been forced to make my own. (And no, I still don’t have the perfect bean dip recipe to share with you. I keep experimenting, but nothing I’ve tried so far even comes close to what Campo’s served all warm from the oven, in its own little brick red container and surrounded by warm tortilla chips. I’m really still in mourning over that bean dip, and will probably always feel a little pull on my heartstrings for the bean dip that was. Sigh.) But cheese enchiladas, well that’s a different story. I received this recipe from a friend probably 40 years ago and have been making it ever since. The enchiladas themselves are made with only 3 ingredients – corn tortillas, a little vegetable oil for frying, and Monterey Jack Cheese. But what makes this dish amazing is the Red Chili Sauce. The sauce is easy to make and can be used in many different ways. It’s also great drizzled over refried beans, tamales, any other type of enchilada, or as an ingredient in a perfect burrito. So if you too love cheese enchiladas, give these babies a try. And kid friendly, oh yah! (You might want to skip the fresh onion garnish on your kid’s portion however, but on your own serving, go for it! After all, onion breath is better than no breath at all!)

Cheese Enchilada:

• 1 lb. Monterey Jack cheese
• vegetable oil
• 12 corn tortillas

Red Chili Sauce:

• 4 T. unsalted butter
• 3 ½ T. flour
• 3 ½ c. water
• 5-6 tsp. beef base (like Superior Touch brand “Better Than Bouillon” – beef base)
• 1 tsp. paprika
• 4 T. mild chili powder (yes, tablespoons)
• 1 tsp. granulated garlic
• 4 tsp. dried oregano
• 1 bay leaf
• freshly ground black pepper

Garnish:

• chopped onion, opt.
• sliced black olives, opt.
• crisp shredded lettuce, opt. 

Red Chili Sauce Preparation: In a medium sized covered sauce pan, melt butter over medium heat. Add flour and cook on low for about 5 minutes to get rid of the “raw” taste of the flour. Add water, beef base, paprika, chili powder, garlic, oregano, bay leaf, and pepper. Bring to just under a boil, reduce heat, cover pan and simmer gently for 30 minutes. Serve over your favorite Mexican dish.

Cheese Enchilada Preparation: Grate Monterey Jack cheese; set aside. Fry 12 corn tortillas is a small amount of oil. Swab fried tortillas in Red Chili Sauce, fill with cheese, roll, and place in a shallow oven proof baking dish. Drizzle with a small amount of the Red Chili Sauce. Bake in a pre-heated 350 degree oven for 20-30 minutes or until cheese melts. Garnish with finely chopped onion, sliced black olives, and crisp shredded lettuce. Serve with additional sauce. Note: You will probably have some leftover sauce. Try drizzling a wee bit on your scrambled eggs the next morning. Just add a tiny bit of salt to your eggs however, as the sauce itself tends to be a bit salty.