Cheese Enchiladas

Jun
16
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Cheese Enchiladas
This is the real deal, for those who learned to eat enchiladas in Texas! While other enchiladas are very good, this is what you used to be served in every hole-in-the-wall restaurant as simply “enchiladas.”

Attribution Link

Difficulty: Easy

Servings: 2-4

Cook Time: Varies, depending...  

Ingredients

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)
One medium onion, diced
2 cups chili gravy (Recipe posted here at FBR.)

Directions

Preheat the oven to 450.

Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in a cloth until all 8 are heated.

Pour 1/2 cup of chili gravy in a baking pan. (An 8×8 square holds 8 enchiladas nicely.)

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. Pour the remaining chili gravy over the rolled tortillas. Sprinkle remaining cheese and onions on top.

Bake for 10 minutes or until sauce is bubbly and cheese is melted.

Categories: Budget, Cheese, Other Main Dish

Submitted by: pete on June 16, 2010




Comments

  1. Kenya Cook says:

    These are delicious! We are Texans living in Kenya and this recipe is a true taste of home.

  2. Pete says:

    I’ve recently discovered that you can even make a reasonable substitute by heating this in the microwave! (Who knew, or even wanted to??)

    We simply do not use the oven during the summer but I got hungry for these enchiladas. Got out an 8×8 pan and did a stacked version. Quite tasty, actually, and no oven heat. Yay!!

  3. Tressa says:

    My husband and I couldn’t stop raving over the rich taste of these enchiladas. I made the chili gravy for the first time and wasn’t sure if I had made it correctly since it had a “dark” taste; thought I had burned it while heating the spices. But the taste mellows out during the cooking time. We’ve already talked about other uses for the chili gravy. Oh, and I fried tortillas for the first time and wasn’t sure I’d be able to fill them, roll them, and place them seam side down, but I did. Thank you for this keeper recipe!

  4. JerseyMom says:

    Can’t wait to try these because, yes, I DID grow up in Texas eating enchiladas just like them! Thanks!!!

  5. Tressa says:

    Oh, and my chili gravy turned a darker brown than the picture of the chili gravy recipe. It was the color of a mole sauce. Wonder if I let my spices heat too long? It was still really tasty, though.

  6. Pete says:

    Dark is good! It depends, at least in part, upon the darkness of the original chile mix would be my best guess.

  7. STH says:

    Just wanted to let you know that we love these! Even my boyfriend, who claims to not like Mexican food (he grew up in the U.K., where there isn’t much good Mexican or Tex-Mex food). He came home starving after a bike ride, quickly scarfed down two plates of these enchiladas, then said, “you know, you could make those again anytime you like.” 🙂

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