This dish is a Tex-Mex classic and is comfort food at its best. Corn tortillas filled with cheese are topped with a tasty chili sauce, making a simple and satisfying combination. Serve with rice and beans for a complete meal. There are many ways to make enchiladas and sauces can range from red chili pepper to green tomatillo based. Chicken is a common filling as well, but a true Texan will appreciate this simple cheese version with the key being the chili gravy sauce.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Gravy:
- ¼ cup lard or vegetable oil
- ¼ cup all-purpose flour
- ½ tsp ground black pepper
- 1 tsp kosher salt
- 1 tsp garlic powder
- 2 tsp ground cumin
- ½ tsp dried oregano
- 2 Tbsp chili powder
- 2 cups beef broth, chicken broth, or water
Enchiladas:
- ½ cup vegetable oil
- 8 corn tortillas
- 3 cups shredded cheddar cheese, divided
- 1 medium yellow onion, diced and divided
Assembly:
- Nonstick cooking spray, as needed to grease dish
Directions
- Heat oil in a pan over medium-high heat.
- Add flour and stir 3–4 minutes or until color becomes light brown. Add pepper, salt, powdered garlic, cumin, oregano, and chili powder and cook 1 minute, stirring constantly to blend ingredients.
- Add broth or water, stirring until sauce thickens.
- Reduce heat to low and simmer for 15 minutes. If needed, add water to alter thickness.
- Remove from heat and set aside.
- Pour oil in a large skillet set over medium heat and fry the tortillas one at a time. Keep tortillas warm until all are heated.
- Spread a ¼ cup of cheese and 1 tablespoon onion over a tortilla and roll it up. Repeat the process until all the tortillas are rolled.
- Preheat oven to 450°F and grease a large baking dish using nonstick cooking spray.
- Spread a ½ cup of chili gravy into the dish.
- Place the rolled tortillas into the baking dish with the seams facing down.
- Pour remaining chili gravy over rolled tortillas and sprinkle with remaining cheese and onions.
- Bake 10 minutes or until sauce is bubbly and cheese is melted.
For Gravy:
For Enchiladas:
For Assembly:
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