Cheese Enchiladas Recipe

Name: Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chili Gravy; 1/4 cup vegetable oil; 1/4 cup flour; 1/4 teaspoon black pepper; 1 teaspoon salt; 1 1/2 teaspoons garlic powder; 2 teaspoons ground cumin; 1/2 teaspoon dried oregano; 2 tablespoons chili powder; 2 cups chicken broth; 1/2 cup water (optional); Enchiladas; 1/2 cup vegetable oil; 8 corn tortillas; 2 cups chili gravy (recipe follows); 1 cup chopped onion (optional); 2 cups shredded American cheese; 1 cup shredded mild cheddar cheese (optional)

Servings: persons

Chili Gravy
1/4 cup vegetable oil
1/4 cup flour
1/4 teaspoon black pepper
1 teaspoon salt
1 1/2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
2 tablespoons chili powder
2 cups chicken broth
1/2 cup water (optional)
Enchiladas
1/2 cup vegetable oil
8 corn tortillas
2 cups chili gravy (recipe follows)
1 cup chopped onion (optional)
2 cups shredded American cheese
1 cup shredded mild cheddar cheese (optional)

1
Chili Gravy:.
2
Heat the vegetable oil in a skillet over medium heat. Add the flour and stir continuously for 3 to 4 minutes until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, stirring continuously to blend well. Add chicken broth gradually, mixing and stirring until the sauce thickens. Let sauce simmer on low for 15 minutes, adding water to adjust thickness.
3
Enchiladas:.
4
Heat the oil in a small skillet over medium heat for 3 minutes. Using tongs, place a tortilla in the hot oil for 30 seconds or until lightly browned and soft. Place on paper towel to cool. Place the cooled tortilla on a plate. Ladle 1 cup of the chili gravy onto a 2 quart square oven proof pan. Place 1/4 cup of American cheese and 1 tablespoon chopped onion (optional) in the center of the tortilla and roll the tortilla around the filling. Repeat with the other tortillas. Cover the enchiladas with 1 cup gravy. Sprinkle with 1 cup of shredded mild cheddar cheese (optional). Bake at 450 degrees for 10 minutes or until sauce bubbles and the cheese is melted. Serve immediately with mexican rice and refried beans.

1174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Chili Gravy, 1/4 cup vegetable oil, 1/4 cup flour, 1/4 teaspoon black pepper, and more.

Yes, Cheese Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese Enchiladas

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