TexMex Cheese & Onion Enchiladas w/Chili Gravy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Chili GravyIngredients:3 Tbs Canola Oil1/4 cup flour1/2 tsp black pepper1 tsp salt1-1/2 tsp powdered garlic2 tsp ground cumin1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)2 T chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods)2 cups chicken broth (or water)Cheese EnchiladasIngredients:6 corn tortillas12 Kraft American 2% Cheese singles (or velveeta for TexMex authenticity)One medium onion, diced2 cups chili gravy
Chili Gravy
Heat the oil in a skillet over medium-high heat.
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add chicken broth or water, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups.
Enchiladas
Preheat the oven to 450.
Warm corn tortillas in microwave between damp paper towels approx 30 to 45 seconds
Pour 1/2 cup of chili gravy in a baking pan.
Take a tortilla, put 2 slices of cheese torn into strips and evenly layered and 1 tablespoon of onion in the center and roll it.
Place rolled tortilla in baking dish, seam side down.
Continue with remaining tortillas.
Take remaining chili gravy, and pour it over the rolled tortillas.
Sprinkle remaining cheese and onions on top.
Bake for 10 minutes or until sauce is bubbly and cheese is melted.
Makes 6 enchiladas.
We serve with Mexican rice and have them for special occasions. Enjoy.
Number of Servings: 6
Recipe submitted by SparkPeople user ANJNNO.
Heat the oil in a skillet over medium-high heat.
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add chicken broth or water, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups.
Enchiladas
Preheat the oven to 450.
Warm corn tortillas in microwave between damp paper towels approx 30 to 45 seconds
Pour 1/2 cup of chili gravy in a baking pan.
Take a tortilla, put 2 slices of cheese torn into strips and evenly layered and 1 tablespoon of onion in the center and roll it.
Place rolled tortilla in baking dish, seam side down.
Continue with remaining tortillas.
Take remaining chili gravy, and pour it over the rolled tortillas.
Sprinkle remaining cheese and onions on top.
Bake for 10 minutes or until sauce is bubbly and cheese is melted.
Makes 6 enchiladas.
We serve with Mexican rice and have them for special occasions. Enjoy.
Number of Servings: 6
Recipe submitted by SparkPeople user ANJNNO.
Nutritional Info Amount Per Serving
- Calories: 260.6
- Total Fat: 13.5 g
- Cholesterol: 21.7 mg
- Sodium: 1,326.1 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 3.2 g
- Protein: 11.1 g
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