Recipe

Tex Mex Cheese And Onion Enchiladas With Chili Gravy Recipe

Add Step-by-Step Photos	Bitsyskitchen / All my dishes 7 months, 3 weeks ago Was craving some mexican food and decided to try out this recipe I've had laying around for awhile. I really enjoyed it. There's nothing fancy about this recipe and it's far from healthy or lowfat.... This my friends is pure comfort food. : ) Enjoy! ... More Prep:60m Cook:15m Servings:8	Bitsyskitch
	cheese mexican texmex chili onions enchiladas

I doubled the recipe

Fry some pintos in s

Smash beans and add

Add liquid from home

Enjoy!

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wiseokc

Ingredients

Chili Gravy (adapted from a Robb Walsh recipe) - makes 2 cups

1/4 cup vegetable oil

1/4 cup flour

1/2 tsp black pepper

1 tsp salt

1-1/2 tsp powdered garlic

2 tsp ground cumin

1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)

2 T chile powder

2 cups chicken broth (or water) (I used a combination of both)

For the Cheese Enchiladas (makes 8)

1/2 cup vegetable oil

8 corn tortillas

3 cups shredded cheddar cheese (can make it with Velveeta for extra melting oomph and good ol' Tex-Mex authenticity. I used monterey jack and cheddar as that's what I had)

One medium onion, diced

2 cups chili gravy

Directions

Chili Gravy:

Heat the oil in a skillet over medium-high heat.

Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. This browns fast so don't over do or you will have a very burnt tasting gravy.

Add chicken broth or water, mixing and stirring until the sauce thickens.

Turn heat to low and let sauce simmer for 15 minutes or so. Add water to adjust the thickness. Pull off heat to cool.

For the Cheese Enchiladas:

Preheat the oven to 450.

Pour the oil in a small skillet, and heat the tortillas one at a time quickly just to soften. Keep them wrapped in a cloth until all are heated.

Pour 1/2 cup of chili gravy in a baking pan.

Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.

Place rolled tortilla in baking dish, seam side down.

Continue with remaining tortillas.

Take remaining chili gravy, and pour it over the rolled tortillas.

Sprinkle remaining cheese and onions on top.

Bake for 10 minutes or until sauce is bubbly and cheese is melted. Let cool for about 5 minutes before serving with refried bean and rice.

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Comments

chefmeow 7 months, 3 weeks ago said:
This sounds incredible. Great recipe and a very high 5.

wynnebaer 7 months, 3 weeks ago said:
Sounds great....and love the pics..:)

debbie919 7 months, 3 weeks ago said:
Sounds like the real deal - love it! Took a few times to get this one to come up (having trouble with the site today), but well worth the wait...Five forks, because that's all they'll let me give you...thanks a bunch!
Deb

lovebreezy 7 months, 3 weeks ago said:
As much of a meat eater that I am, I really like Cheese Enchiladas best. Nice version here. Nice photos. Thanks.

wiseokc 6 months, 1 week ago said:
This looks like a great recipe... just like in the restaurant. Those are also wonderful photos. I plan on making these with my homemade Spanish rice and refried beans. I'll be back to rate it and let you know how it works for me. Thanks for posting this!!

wiseokc 5 months, 3 weeks ago said:
Well I made this dish and it is the best recipe I've found on here so far!! It was perfect and the crowd at my home loved it!! I made this recipe X 4 and came out with around 35 enchiladas. I've got a pan left over to take to my best friend's home tomorrow and Barbara is looking so forward to it.

Thanks so much for posting a wonderful recipe that will become a frequent meal for our large family. It is simply excellent tasting comfort food at it's finest!

bitsyskitchen 5 months, 3 weeks ago said:
Wiseokc...Glad you liked them. Aren't they the best? I have made these several times and everyone always raves about them.

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