Cheese Enchilada
This cheese enchilada recipe was handed down from the grandmother and mother of the original contributor.
Servings
5–6
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
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.
5 minutes
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.
20–30 seconds
Cover the enchiladas with the remaining cheese, onions, and chili gravy.
Bake in oven for about 5 minutes—longer will toughen the cheese.
5 minutes
Serve hot.
- •These freeze well, but defrost completely before reheating.
- •In Tex-Mex cuisine, these are often served with Mexican rice, pinto beans, and guacamole salad.