Cookbook:Cheese Enchilada

Cheese Enchilada
Category	Tex-Mex recipes
Servings	5–6
Difficulty

Cookbook | Ingredients | Recipes | Tex-Mex Cuisine

This cheese enchilada recipe was handed down from the grandmother and mother of the original contributor.

Ingredients

• 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

Procedure

1. Preheat oven to 350°F (175°C).
2. 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.
3. 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.
4. Cover the enchiladas with the remaining cheese, onions, and chili gravy.
5. Bake in oven for about 5 minutes—longer will toughen the cheese.
6. Serve hot.

Notes, tips, and variations

• These freeze well, but defrost completely before reheating.
• In Tex-Mex cuisine, these are often served with Mexican rice, pinto beans, and guacamole salad.