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Cheese and Onion Enchiladas with Tex Mex chili Gravy Recipe

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This recipe for Cheese and Onion Enchiladas with Tex Mex chili Gravy is from The Carver Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CHILI GRAVY.
3 tbsp Canola 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 available.
2 tbsp Chile powder either homemade or a dark brand such as Gebhardt's or Whole foods.
2 cups chicken broth

CHEESE ENCHILADAS:
6 corn tortillas
4 cups cheddar cheese or cheese of your choice
1 medium onion diced
2 cups chili gravy
Directions:
Directions:
CHILI GRAVY.
1. Heat oil in a medium skillet over medium-high heat.
2. stir in flour and continue stirring for 3-4 minutes, or until it makes a light brown roux
3. Add remaining dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
4. Add chicken broth, mix and stirring until the sauce thickens.
5. Turn heat to low and let sauce simmer for 15 minutes. may add chicken broth to adjust thickness if necessary.

ENCHILADAS.
1. Preheat oven to 450 degrees
2. Pour 1-2 tbsp 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 7x9-inch baking pan.
4. Put 1/4 cup cheese and 1 tbsp onion in 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 an oinions.
6. Bake for 15-20 minutes or until sauce is bubbly and cheese is melted
7. serve hot.
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Instead of gravy you may use Mexican cheese.

 

 

 

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