Description
Classic Cheese Enchiladas smothered in bold, smoky homemade Chili Gravy. Corn tortillas filled with melty cheddar and Monterey Jack cheese, baked until bubbly and golden. A nostalgic Tex-Mex comfort dish that’s easy to prep ahead and full of satisfying flavor.
Ingredients
12 corn tortillas
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
3 tablespoons butter or neutral oil
3 tablespoons all-purpose flour
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
2 cups vegetable or chicken broth
1 teaspoon salt
1/2 teaspoon ground black pepper
Fresh cilantro for garnish (optional)
Instructions
1. Warm the tortillas in a dry skillet or microwave until pliable.
2. In a saucepan, melt butter or oil over medium heat. Whisk in flour to make a light roux.
3. Add chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper. Stir well.
4. Gradually whisk in the broth to avoid lumps. Simmer for 10 minutes until thickened.
5. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
6. Pour a thin layer of chili gravy on the bottom of the dish.
7. Fill each tortilla with cheese, roll, and place seam-side down in the dish.
8. Cover with remaining chili gravy and sprinkle with additional cheese.
9. Cover with foil and bake for 15 minutes.
10. Uncover and bake another 10 minutes until bubbly and golden.
11. Let rest 5 minutes before serving. Garnish with cilantro if desired.
Notes
Calories: 410
Protein: 15g
Fat: 26g
Saturated Fat: 13g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Cholesterol: 55mg
Carbohydrates: 28g
Fiber: 3g
Sugar: 2g
Sodium: 740mg
Nutrition
- Serving Size: 2 enchiladas
- Calories: 410
- Sugar: 2g
- Sodium: 740mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg
Keywords: enchiladas, chili gravy, Tex-Mex, cheese enchiladas, comfort food