Cheese & Onion Enchiladas with Tex-Mex Chili Gravy Recipe

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1 vote | 8542 views

This Tex-Mex dish is so easy to make, and you probably have most of the ingredients on hand. I’ll show you how to make this on my food blog, step-by-step. This recipe was adapted from Eating Etc. who got it from the Homesick Texan. Try it, you’ll love it!

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $2.25 view details

Directions

For the Chili Gravy:
1.
Makes 2 cups
2.
Heat oil in a medium skillet over medium-high heat.
3.
Stir in flour and continue stirring for 3-4 minutes, or until it makes a light brown roux.
4.
Add remaining dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
5.
Add chicken broth, mixing and stirring until the sauce thickens.
6.
Turn heat to low and let sauce simmer for 15 minutes. May add water, or chicken broth, to adjust thickness, if necessary.
For the Enchiladas:
1.
Preheat oven to 450°F.
2.
Pour 1-2 Tablespoons oil in a small or medium skillet and heat tortillas, one at a time, on each side. Layer on plate and blot with paper towels.
3.
Pour 1/2 cup chili gravy in 7”x9” baking pan.
4.
Put 1/4 cup cheese & 1 Tablespoon onion in the center of each tortilla, roll up, and place, seam-side down, in baking dish.
5.
Pour remaining chili gravy over rolled tortillas, top with remaining cheese & onions.
6.
Bake for 15-20 minutes or until sauce is bubble and cheese is melted. Serve hot.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 291g
Recipe makes 4 servings
Calories 624  
Calories from Fat 397 64%
Total Fat 45.17g 56%
Saturated Fat 13.7g 55%
Trans Fat 0.35g  
Cholesterol 52mg 17%
Sodium 992mg 41%
Potassium 410mg 12%
Total Carbs 38.76g 10%
Dietary Fiber 5.7g 19%
Sugars 2.28g 2%
Protein 19.78g 32%
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Comments

  • laura
    March 6, 2014
    In Mexico,they add diced potato to the onion and cheese filling. Use a Mexican cheese such as panela or cotija sprinkled on top.
    • Shalina Silva
      September 12, 2013
      A spicy enchilada... very nice.

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