Cheese Enchiladas with Chili Gravy
Corn tortillas rolled around melted cheddar, bathed in a smoky, slightly thickened chili gravy and baked until bubbling.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Saucepan
- •Baking dish
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 25
- carbs
- 32
- protein
- 18
- calories
- 420
Instructions
- 1
Heat 3 tablespoons oil in a saucepan. Whisk in flour and cook 1 minute to make a light roux (a cooked flour paste).
- 2
Stir in chili powder and cumin. Cook for 30 seconds until fragrant.
- 3
Slowly whisk in the broth and add garlic. Simmer 8–10 minutes until slightly thickened, then season with salt.
- 4
Preheat your oven to 375°F.
- 5
Quickly fry each tortilla in a little hot oil for a few seconds per side until soft, then drain.
- 6
Fill each tortilla with cheese and a little diced onion. Roll tightly and place seam-side down in a baking dish.
- 7
Pour the chili gravy evenly over the rolled enchiladas. Top with the remaining cheese.
- 8
Bake 15–18 minutes until bubbling. Top with diced onion before serving.
Chef's tips
Lightly fry each tortilla in oil for a few seconds before rolling so they do not turn soggy in the gravy.
Storage
Refrigerate assembled and baked enchiladas up to 3 days.
Reheating
Reheat covered in a 350°F oven until warmed through, about 15 minutes.
Common mistakes to avoid
- •Skipping the quick fry of the tortillas, which causes them to break when rolled.
- •Leaving the chili gravy too thin, which makes the tortillas mushy.
- •Overbaking the dish, which causes the cheese to separate and turn greasy.
Serving suggestions
Cooked Cheese Enchiladas with Chili Gravy?
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