Cheese & Onion Enchiladas with Tex-Mex Chili Gravy PRINT
- YIELD: 8-10 enchiladas
- PREP TIME: 30 min
- COOK TIME: 20 min
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!
|The Chili Gravy|
|Makes 2 cups|
|¼||c vegetable oil (I used organic canola)|
|¼||c all-purpose flour|
|½||tsp ground black pepper|
|1||tsp sea salt|
|1-½||tsp powdered garlic|
|2||tsp ground cumin|
|½||tsp dried oregano|
|2||T chili powder|
|2||c low-sodium chicken broth|
|3-4||T olive oil|
|8||white corn tortillas|
|3-½||cups shredded cheddar cheese (reserve 1/2c or so to top enchiladas)|
|medium onion, diced|
|2||c chili gravy|
The Chili Gravy
Makes 2 cups
Heat oil in a medium skillet over medium-high heat.
Stir in flour and continue stirring for 3-4 minutes, or until it makes a light brown roux.
Add remaining dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add chicken broth, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes. May add water, or chicken broth, to adjust thickness, if necessary.
Preheat oven to 450°F.
Pour 1-2T 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.
Pour 1/2c chili gravy in 7”x9” baking pan.
Put 1/4c cheese & 1T onion in center of each tortilla, roll up, and place, seam-side down, in baking dish.
Pour remaining chili gravy over rolled tortillas, top with remaining cheese & onions.
Bake for 15-20 minutes or until sauce is bubble and cheese is melted. Serve hot.