MENU
 
 
  • Cheese & Onion Enchiladas with Tex-Mex Chili Gravy

    4 votes
    Cheese & Onion Enchiladas with Tex-Mex Chili Gravy
    Prep: 20 min Cook: 20 min Servings: 4
    by Foodiewife
    398 recipes
    >
    This Tex-Mex dish is so easy to make, and you probably have most of the ingredients on hand. I’ll show you how to make this on my food blog, step-by-step. This recipe was adapted from Eating Etc. who got it from the Homesick Texan. Try it, you’ll love it!

    Ingredients

    • The Chili Gravy: Makes 2 cups
    • 1/4c vegetable oil (I used organic canola)
    • 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
    • The Enchiladas:
    • 3-4 Tablespoons olive oil
    • 8 white corn tortillas
    • 3-½ cups shredded cheddar cheese (reserve 1/2 cup or so to top enchiladas)
    • 1 medium onion, diced
    • 2 cups chili gravy

    Directions

    For the Chili Gravy:
    1.
    Makes 2 cups
    2.
    Heat oil in a medium skillet over medium-high heat.
    3.
    Stir in flour and continue stirring for 3-4 minutes, or until it makes a light brown roux.
    4.
    Add remaining dry ingredients 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. May add water, or chicken broth, to adjust thickness, if necessary.
    For the Enchiladas:
    1.
    Preheat oven to 450°F.
    2.
    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.
    3.
    Pour 1/2 cup chili gravy in 7”x9” baking pan.
    4.
    Put 1/4 cup cheese & 1 Tablespoon onion in the center of each tortilla, roll up, and place, seam-side down, in baking dish.
    5.
    Pour remaining chili gravy over rolled tortillas, top with remaining cheese & onions.
    6.
    Bake for 15-20 minutes or until sauce is bubble and cheese is melted. Serve hot.

    Similar Recipes

    Comments

    • laura
      laura
      In Mexico,they add diced potato to the onion and cheese filling. Use a Mexican cheese such as panela or cotija sprinkled on top.
      • ShaleeDP
        ShaleeDP
        A spicy enchilada... very nice.

        Leave a review or comment