Cheese Enchiladas with Chile Gravy Recipe

Name: Cheese Enchiladas with Chile Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Vegetable Oil; 1/4 cups Flour; 1/2 teaspoons Black Pepper; 1 teaspoon Salt; 1- 1/2 teaspoon Garlic Powder; 2 Tablespoons Chile Powder; 2 teaspoons Cumin; 1/2 teaspoons Dried Mexican Oregano; 2 cups Chicken Broth; 8 whole Corn Tortillas; 3 cups Shredded Cheese (cheddar, Monterey Jack, Or A Mix Of Cheeses Are Great); 1 whole Medium Diced Onion

Servings: persons

1/4 cups Vegetable Oil
1/4 cups Flour
1/2 teaspoons Black Pepper
1 teaspoon Salt
1- 1/2 teaspoon Garlic Powder
2 Tablespoons Chile Powder
2 teaspoons Cumin
1/2 teaspoons Dried Mexican Oregano
2 cups Chicken Broth
8 whole Corn Tortillas
3 cups Shredded Cheese (cheddar, Monterey Jack, Or A Mix Of Cheeses Are Great)
1 whole Medium Diced Onion

1
For the chile gravy:
2
Heat the oil in a skillet over medium-high heat.
3
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
4
Add pepper, salt, garlic powder, chile powder, cumin, and oregano, and continue to cook for 1 minute, constantly stirring and blending ingredients.
5
Add chicken broth, mixing and stirring until the sauce thickens.
6
Turn heat to low and let sauce simmer for 15 minutes.
7
Add water to adjust the thickness.
8
Preheat oven to 450.
9
Wrap tortillas in a paper towel and microwave 1 minute, or until tortillas are pliable and heated through.
10
Pour 1/2 cup of chile gravy into a baking dish.
11
Spread 1/4 cup of cheese and 1 tablespoon of diced onion down the center of each tortilla.
12
Roll tightly and place each enchilada into prepared baking dish.
13
Pour the rest of the chile gravy over the enchiladas.
14
Sprinkle remaining cheese and onions over enchiladas.
15
Bake until sauce is bubbly and cheese is melted, about 10 minutes.

929

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 12 ingredients. The key ingredients include: 1/4 cups Vegetable Oil, 1/4 cups Flour, 1/2 teaspoons Black Pepper, 1 teaspoon Salt, and more.

Yes, Cheese Enchiladas with Chile Gravy 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 with Chile Gravy

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