Enchiladas(Chili Colorado) Recipe

Name: Enchiladas(Chili Colorado)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. chili powder dissolved in 1/2 c. warm water; 1/2 c. flour; 1/3 c. oil or peanut oil; 1 bouillon cube + 3 c. water or 3 c. stock; 1/8 tsp. cinnamon; 2 tsp. oregano; 1 or 2 cloves chopped garlic; 1 tsp. peanut butter; 1/4 tsp. cumin (optional); 1 (15 oz.) can tomato sauce (optional); 24 small corn tortillas; 1 large onion; 1 can chopped olives; 1 lb. shredded cheese

Servings: persons

2 Tbsp. chili powder dissolved in 1/2 c. warm water
1/2 c. flour
1/3 c. oil or peanut oil
1 bouillon cube + 3 c. water or 3 c. stock
1/8 tsp. cinnamon
2 tsp. oregano
1 or 2 cloves chopped garlic
1 tsp. peanut butter
1/4 tsp. cumin (optional)
1 (15 oz.) can tomato sauce (optional)
24 small corn tortillas
1 large onion
1 can chopped olives
1 lb. shredded cheese

1
Brown flour in oil as for gravy.
2
Add all water at once stirring rapidly.
3
Continue stirring until gravy thickens.
4
(If it is lumpy you can run it through a strainer).
5
Add all remaining ingredients except tortillas, onion, olives, and cheese.
6
Simmer for 15-20 minutes.
7
Add water if too thick.
8
Fry tortillas in oil for 10 seconds.
9
Stack them in a 13 x 9 inch casserole dish while you fry them all.
10
Stuff and roll each tortilla with cheese, olives and onion.
11
Pour sauce over the top and heat in oven or microwave until the cheese melts.

1057

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 Tbsp. chili powder dissolved in 1/2 c. warm water, 1/2 c. flour, 1/3 c. oil or peanut oil, 1 bouillon cube + 3 c. water or 3 c. stock, and more.

Yes, Enchiladas(Chili Colorado) 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.

That's it — enjoy your meal!

Enchiladas(Chili Colorado)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions