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
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Cheese & Onion Enchiladas with Tex-Mex Chili Gravy
Time: 20 minutes prep, 20 minutes cook
Servings: 4
Directions
- For 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.
- For the Enchiladas:
- Preheat oven to 450°F.
- 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.
- Pour 1/2 cup chili gravy in 7âx9â baking pan.
- Put 1/4 cup cheese & 1 Tablespoon onion in the 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.
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Summary
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!