Cheesy Chili Enchilada Bake

Step 1 -Preheat the oven to 425 degrees F.

Step 2 -In a large skillet over medium-high, add the oil.

Step 3 -Whisk the flour into the oil and cook, whisking constantly, until it is light brown, about 2 minutes.

Step 4 -Whisk the chili powder, the tomato paste, the cumin, the garlic powder, and the salt into the flour-oil mixture and cook, whisking constantly, until it is fragrant, about 30 seconds.

Step 5 -Gradually whisk the chicken broth into the sauce mixture until it is smooth.

Step 6 -Bring the sauce to a boil and cook, stirring often, until it is thick enough to coat the back of a spoon, about 2 minutes.

Step 7 -Transfer the skillet from the heat and let the sauce cool, about 5 minutes.

Step 8 -Spread 1/2 cup of the sauce in bottom of an ungreased 13x9-inch baking dish.

Step 9 -Dip each of the tortillas in the sauce from the skillet, letting the excess drip off.

Step 10 -Sprinkle 1/4 cup of the shredded cheese in the center of each of the dipped tortillas then roll them up.

Step 11 -Place the enchiladas seam-side down in the baking dish and drizzle them with the remaining sauce. Then, sprinkle evenly with the remaining 3/4 cup of the shredded cheese.

Step 12 -Bake the enchiladas until the sauce begins to bubble and the cheese has melted, about 12-15 minutes.

Step 13 -Garnish the enchiladas with the red onions and serve with the sour cream.