Cheese Enchiladas with Chili Gravy
The Tex-Mex diner classic, corn tortillas stuffed with melty cheddar and drowned in a rich homemade chili gravy.
Ingredients (serves 4)
- 12 corn tortillas
- 3 cups shredded cheddar cheese
- 1 onion
- 3 tbsp vegetable oil
- 3 tbsp all-purpose flour
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp oregano
- 2 cups vegetable stock
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Save this recipeInstructions
- 1
Heat the oil in a saucepan over medium, whisk in the flour, and cook 1 minute until it smells toasty.
- 2
Whisk in the chili powder, cumin, garlic powder, and oregano, then slowly pour in the stock while whisking.
- 3
Simmer the gravy until it thickens enough to coat a spoon, about 5 minutes, then remove from heat.
- 4
Warm the corn tortillas in a dry skillet or microwave until soft and pliable.
- 5
Dice the onion, then fill each tortilla with cheese and a sprinkle of onion, roll, and place seam side down in a 9x13 inch dish.
- 6
Pour the chili gravy over the enchiladas, top with the remaining cheese, and bake at 350°F until bubbling, about 18 minutes.
