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Cheese Enchilada Recipe

United States · Servings: 5–6

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.

Adapted from Wikibooks Cookbook · Cookbook:Cheese Enchilada, CC BY-SA 3.0.