Cheese & Onion Enchiladas
Intermediate | 35min | Omnivore | American | Meat dishes | 4 servings
Cheese & Onion Enchiladas

Ingredients

  • The Chili Gravy: Makes 2 cups
  • 1/4c vegetable oil
  • 1/4c all-purpose flour
  • 1/2tsp ground black pepper
  • 1 tsp sea salt
  • 1-1/2t sp powdered garlic
  • 2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 2Tablespoons chili powder
  • 2 cups low-sodium chicken broth
  • 3-4 Tablespoons olive oil
  • 8 white corn tortillas
  • 3.5 cups shredded cheddar cheese (reserve 1/2 cup or so to top enchiladas)
  • 1 medium onion, diced
  • 2 cups chili gravy

Preparation steps

  • Heat oil in a medium skillet over medium-high heat.
  • Stir in flour and continue stirring for 3-4 minutes, or until it makes a light brown roux.
  • Add remaining dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
  • Add chicken broth, mixing and stirring until the sauce thickens.
  • Turn heat to low and let sauce simmer for 15 minutes. May add water, or chicken broth, to adjust thickness, if necessary.
  • Preheat oven to 450°F.
  • Pour 1-2 Tablespoons oil in a small or medium skillet and heat tortillas, one at a time, on each side. Layer on plate and blot with paper towels.
  • Pour 1/2 cup chili gravy in 7”x9” baking pan.
  • Put 1/4 cup cheese & 1 Tablespoon onion in the center of each tortilla, roll up, and place, seam-side down, in baking dish.
  • Pour remaining chili gravy over rolled tortillas, top with remaining cheese & onions.
  • Bake for 15-20 minutes or until sauce is bubble and cheese is melted. Serve hot.

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