Illustrative image—not a photograph of this dish. Be the first to upload a real one.
Cheese Enchilada
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Tex-Mex Cuisine
schedulePrep 0 min
local_fire_departmentCook 0 min
groups5–6 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4517669
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 3 tbsp flour
- 3 tbsp chili powder
- 3 tbsp vegetable oil
- 3 cups water
- 1½ pounds (680 g) grated cheddar cheese
- 1 large onion, chopped
- ~20 corn tortillas
Directions
- Preheat oven to 350°F (175°C).
- Fry chili powder and flour in oil in a 10–12-inch (25–30 cm) skillet until emulsified. Add water, bring to a simmer, and then stir for ~5 minutes until slightly thickened. Turn down heat to low.
- Soak one tortilla in the chili gravy until softened (20–30 seconds). Remove tortilla from gravy, place flat on a plate, and add ~1 tbsp cheese and ~1 tbsp onion to center of the tortilla. Roll it up, and place with edges facing down in a 9 x 12-inch (23 x 30 cm) baking pan. Repeat this until you have used all the tortillas. If you get low on the gravy at the end, stir in ⅛–¼ cup of water.
- Cover the enchiladas with the remaining cheese, onions, and chili gravy.
- Bake in oven for about 5 minutes—longer will toughen the cheese.
- Serve hot.
Notes
These freeze well, but defrost completely before reheating.
In Tex-Mex cuisine, these are often served with Mexican rice, pinto beans, and guacamole salad.