The Border Cheese Enchiladas Recipe

Preheat oven to 350°F.

In a saucepan, heat 1 tbsp of oil and add onion, jalapeño, and garlic. Cook for 2 minutes.

Add flour, chili powder, and cumin, and cook for 1 minute.

Slowly stir in the vegetable broth and cook until the sauce thickens.

In a separate pan, heat the tortillas for 10 seconds on each side.

Dip the tortillas in the sauce and place them in a baking dish.

Fill each tortilla with shredded cheese and roll them up tightly.

Pour the remaining sauce over the enchiladas and sprinkle some more cheese on top.

Bake for 20 minutes, until the cheese is melted and bubbly.

Serve hot with some rice and Mexican-style beans.