Cheese Enchiladas with Chili Gravy are my youngest daughter’s favorite recipe that I cook. She tells me cheese enchiladas are the best ever! Who doesn’t love enchiladas!? Especially with lots of cheese oozing from the center. Cheese enchiladas are a delicious comfort food. They are greasy, cheesy and so unhealthy!
I probably make them way too much at my house, but my entire family loves them. Plus, they are pretty easy to make! I found a recipe for the chili gravy a couple of years ago, and I have not gone back to the can stuff. I adjusted the recipe to my families’ taste, which is mild. So, you can adjust the recipe yourself to make it spicier. You can also double the chili gravy recipe and save the leftovers to make beef enchiladas the next week.
Cheese Enchiladas with Chili Gravy. I served with corn and rice. TIP: Add a little gravy to your rice.
Prepared Tortillas
Prepared Cheese Slices
Roll up the cheese into tortillas and place in a dish covered with chili gravy.
Yum! All done. Cheesy goodness!!
Cheese Enchiladas with Chili Gravy
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup flour
- 1/2 tsp salt kosher if you have it
- 1/4 tsp black pepper
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1 pinch of cayenne pepper use more or less for heat
- 2 C chicken broth or broth of your choice. You could also use water
- 1 lb sharp cheddar cheese or your cheese of choice
- 12 corn tortillas
- 1/4 c vegetable oil to soften tortillas
Instructions
- Preheat oven 350 degrees F.
- Whisk together vegetable oil and flour over medium heat in a medium saucepan. Whisk until it becomes a light tan color. (about 5 minutes).
- Whisk in the spices and cook for 30 seconds. Stir in your broth and whisk. Once it begins to boil, turn heat to low and whisk until it thickens like a gravy. If it gets to thick, add a little water to thin it out. Remove from heat.
- For your tortillas pour oil in a small skillet on medium heat. I usually use a skillet just a bit larger than the size of my tortillas, you don't have to though. Any skillet will work. Heat your oil. Heat each tortilla about 2 seconds per side, using tongs to flip over. Then place on plate with paper towel to absorb the excess oil. I usually stack a paper towel in between each layer of tortillas. Instead, you could soften your tortillas in the microwave, for a faster prep time!
- In a 9x13 baking dish pour some of your enchilada sauce to cover the bottom.
- Slice your cheese into slices that will fit into your tortilla. Roll a slice of cheese in each tortilla and place in your baking dish, until your dish is full. Cover enchiladas with sauce. If you have sauce left over, you can use it to flavor refried beans or rice. You can also store it in the fridge for up to 3 weeks. Shred any left over cheese and put to the side. Bake for 10 minutes.
- Remove from oven and sprinkle with your shredded cheese. Place back in oven for 5-10 minutes. You can put the cheese on top in the begining, but I like my cheese just melted, so I add it later.
- Cool 5 minutes before serving.
Conclusion
I hope you enjoy this recipe. Do your kids have a meal they love for you to cook? Do you enjoy mild or spicy Mexican food? I would love to hear from you!