Cookbook:Cheese Enchilada

| Tex-Mex Cuisine

This cheese enchilada recipe was handed down from the grandmother and mother of the original contributor.

Ingredients

 * 3 tbsp flour
 * 3 tbsp chili powder
 * 3 tbsp vegetable oil
 * 3 cups water
 * 1½ pounds (680 g) grated cheddar cheese
 * 1 large onion, chopped
 * ~20 corn tortillas

Procedure

 * 1) Preheat oven to 350°F (175°C).
 * 2) Fry chili powder and flour in oil in a 10–12-inch (25–30 cm) skillet until emulsified. Add water, bring to a simmer, and then stir for ~5 minutes until slightly thickened. Turn down heat to low.
 * 3) Soak one tortilla in the chili gravy until softened (20–30 seconds). Remove tortilla from gravy, place flat on a plate, and add ~1 tbsp cheese and ~1 tbsp onion to center of the tortilla. Roll it up, and place with edges facing down in a 9 x 12-inch (23 x 30 cm) baking pan. Repeat this until you have used all the tortillas. If you get low on the gravy at the end, stir in ⅛–¼ cup of water.
 * 4) Cover the enchiladas with the remaining cheese, onions, and chili gravy.
 * 5) Bake in oven for about 5 minutes—longer will toughen the cheese.
 * 6) Serve hot.

Notes, tips, and variations

 * These freeze well, but defrost completely before reheating.
 * In Tex-Mex cuisine, these are often served with Mexican rice, pinto beans, and guacamole salad.