Chilli gravy cheese enchiladas recipe
Share this recipe on FacebookA classic Mexican dish, cheese enchiladas are corn tortillas filled with cheese, rolled up, topped with a chili gravy sauce and baked until the cheese melts. A simple, delicious enchilada dish that can be served as an appetizer or a main dish, together with sour cream and guacamole.
Preparation time: 0 minutes, Cooking time: 25 minutes, Serves: 4
Ingredients
1/2 cup vegetable oil
8 corn tortillas
3 cups shredded cheddar, Jack or Velveeta cheese
1 medium onion, finely chopped
2 cups chili gravy (see recipe below)
To serve with
1 cup sour cream
2 cups guacamole
Directions
Preheat the oven to 450 F.
Make the chili gravy (see recipe below).
While the gravy is simmering, heat the tortillas.
In a frying pan over high heat add the vegetable oil and bring to a heat. Heat the tortillas, one at a time, in the the oil for 3 seconds. Remove, place on paper towels, cover with a cloth to keep warm and continue with the rest of the tortillas.
In a casserole dish big enough to hold 8 x 1 rolled up tortillas pour 1/2 cup of the chili gravy sauce.
Place a tortillas on a plate. Spoon 1/4 cup of grated cheese on the tortilla and spread evenly. Spoon one tablespoon of the onion along the center of the tortilla and roll it up. Place it seam side down on the casserole dish. Repeat with the remaining tortillas.
Pour the remaining 1 1/2 cups of the chili gravy on top of the enchiladas. Sprinkle with the remaining cheese and onions and bake uncovered in the oven for 10 minutes, or until the cheese melts and the sauce is bubbly.
Serve hot with sour cream and guacamole.
Notes and tips
Chili gravy recipe
(Makes 2 cups)
Ingredients
1/4 cup vegetable oil
1/4 cup flour
1 1/2 tsp garlic powder
2 tsp ground cumin
1/2 tsp dried oregano
2 Tbsp mild chile powder (Gebhardt’s or similar)
2 cups chicken stock
1 tsp salt
1/2 tsp black pepper
Method
Heat the oil in a skillet over medium-high heat. Stir in the flour and cook stirring for 3 to 4 minutes, or until it turns into a light brown roux (paste). Add the black garlic powder, cumin, oregano, chile powder, salt and pepper and continue cooking for 1 minute, stirring constantly.
Add the chicken stock and stir well to mix ingredients and thicken the sauce. Turn heat to low and simmer for 15 minutes. Add water if necessary, to adjust the consistency / thickness of the sauce.
