Description
Cooking is so much more than just a way to fill our stomachs; it’s a pathway to creating memories and nurturing our hearts. The delightful aroma of Tex Mex Enchiladas Cheese Enchiladas with Chili Gravy wafting through the kitchen can transport you to cherished gatherings around the dinner table, filled with laughter, storytelling, and warmth. It’s these moments where food becomes an expression of love that keeps us connected to family and friends, reminding us that even the simplest meals can carry profound significance.
Ingredients
- 12 corn tortillas
- 2 cups shredded cheese (cheddar or a blend)
- 3 tablespoons vegetable oil
- 1 cup chili powder
- 2 cups tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 ½ cups water
- Optional toppings: sour cream, chopped onions, or cilantro
Instructions
Preheat your oven to 350°F (175°C) to prepare for baking.
In a saucepan over medium heat, combine oil and flour. Stir and cook for a minute, then slowly whisk in the chicken broth along with the spices. Bring it to a simmer and let it thicken slightly.
On a flat surface, pour a small amount of chili gravy in the bottom of your baking dish. Take a tortilla, dip it in the chili gravy, and place a generous amount of cheese inside. Roll the tortilla tightly and place it seam-side down in the dish. Repeat with the remaining tortillas.
Once all enchiladas are in the baking dish, pour the leftover chili gravy over the top, ensuring all enchiladas are covered.
Sprinkle additional cheese on top. Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes before serving. Garnish with your choice of sour cream, cilantro, or sliced jalapeños.
Notes
This recipe can be made ahead of time by preparing the enchiladas and storing them in the refrigerator before baking. Just adjust the baking time if they are going in cold.
- Prep Time: 15 minutes
- Cook Time: 25 minutes