Honey's Cheese Enchiladas - this cheese enchilada recipe was handed down from my grandmother and mother. It is definitely Tex-Mex, as my family is from south Texas.
For the chili gravy:
- Preheat oven to 350°F (175°C). You will need at least one 9 inch x 12 inch (23 x 30 cm) baking pan. No need to grease it.
- Fry chili powder and flour in oil in a 10" (25 cm) or 12" (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 chili gravy until softened, 20-30 seconds. Remove tortilla from gravy, place flat on a plate, and add ~1 T. cheese and ~1 T. onion to center of the tortilla. Roll it up, and place with edges facing down in the 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.
- Heat in oven for about 5 minutes (longer will toughen the cheese).
- These freeze well, but defrost completely before reheating.
- In Tex-Mex cuisine, these are often served with Mexican rice, pinto beans and guacamole salad.