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Cheese Enchiladas with Red Chile Gravy Recipe

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Fairly easy prep. To go vegetarian, sub veggie stock for beef.

Prep time:
Cook time:
Servings: 4-6
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Ingredients

Cost per serving $2.50 view details
  • 12 corn tortillas
  • 1 lb. sharp cheddar cheese, shredded, divided
  • 8 oz. shredded Four Mexican Cheese Blend, or Monterrey Jack
  • 1 medium onion, diced, divided
  • 2 T cilantro (optional)
  • 2 T evoo or other oil
  • Gravy:
  • 1/2 of the divided onion
  • 2 T flour
  • 2 fat cloves minced garlic
  • chile powder to taste
  • 2 tsp. cumin powder
  • 16 oz. tomato sauce
  • 1/2 cup beef broth
  • pinch oregano
  • salt and pepper to taste

Directions

  1. Heat oven to 350 degrees.
  2. Saute the onions in oil until lightly browned. Divide in half.
  3. Saute one half with the garlic over medium heat for 30-45 seconds.
  4. Turn heat to medium high and add the flour, making a roux.
  5. Stirring constantly, add tomato sauce a few tablespoons at a time, followed by broth.
  6. Cook one minute, then remove from the stove and add the seasonings.
  7. (If you can make this gravy ahead a day earlier, it is more tasty.)
  8. Pour about 1/4 of the sauce in the bottom of a 9x13 pan, spread to the edges.
  9. Mix the rest of the onions into the cheddar cheese and cilantro.
  10. Roll filling up into the 12 tortillas and place seam side down.
  11. Pour the remaining sauce over the
  12. top, carefully spreading it over the tops and sides of the tortillas.
  13. Cover and bake 20 minutes, turn off the oven.
  14. Sprinkle the Mexican cheese over the enchiladas and place dish back in the oven.
  15. Serve when cheese is melted.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 350g
Recipe makes 4 servings
Calories 655  
Calories from Fat 372 57%
Total Fat 42.43g 53%
Saturated Fat 24.69g 99%
Trans Fat 0.0g  
Cholesterol 119mg 40%
Sodium 1468mg 61%
Potassium 675mg 19%
Total Carbs 37.23g 10%
Dietary Fiber 5.9g 20%
Sugars 7.05g 5%
Protein 34.07g 55%
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