Description
Discover the ultimate comfort food with this easy-to-follow, incredibly flavorful best cheese enchiladas recipe, featuring a homemade chili gravy and a perfectly melted cheese blend.
Ingredients
3 tbsp vegetable oil (for gravy)
3 tbsp all-purpose flour
3 tbsp chili powder (preferably New Mexico or Ancho)
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp salt (or to taste)
2 cups chicken broth
8-10 corn tortillas
1/4 cup vegetable oil (for tortillas, optional)
4 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
Optional toppings: sour cream, fresh cilantro, diced red onion, sliced avocado, guacamole
Instructions
Step 1: In a medium saucepan, heat 3 tablespoons of vegetable oil over medium heat. Whisk in 3 tablespoons of all-purpose flour until a smooth paste forms, cooking for about 1-2 minutes until lightly golden.
Step 2: Gradually whisk in 3 tablespoons of chili powder, 1 teaspoon of ground cumin, 1/2 teaspoon of garlic powder, 1/4 teaspoon of dried oregano, and 1/4 teaspoon of salt. Cook for 1 minute, stirring constantly, until fragrant.
Step 3: Slowly pour in 2 cups of chicken broth, whisking continuously to prevent lumps. Bring the sauce to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened to a gravy consistency. Taste and adjust seasonings as needed.
Step 4: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Step 5: Warm your corn tortillas to make them pliable. Quickly fry them in about 1/4 inch of vegetable oil for 10-15 seconds per side (don't let them get crispy!), or wrap a stack of 5-6 tortillas in a damp paper towel and microwave for 30-45 seconds until soft.
Step 6: In a bowl, combine 4 cups of shredded sharp cheddar cheese and Monterey Jack cheese. Take out 1 cup for topping. Add 1/4 cup of the prepared chili gravy to the remaining cheese mixture and mix well.
Step 7: Dip each warm tortilla into the chili gravy, ensuring both sides are coated. Lay the gravy-coated tortilla flat on a clean surface.
Step 8: Place about 1/4 to 1/3 cup of the cheese mixture in the center of the tortilla. Roll it up tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and cheese mixture.
Step 9: Pour any remaining chili gravy over the rolled enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
Step 10: Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden. For extra browning, broil for 1-2 minutes (watch carefully!).
Step 11: Let the enchiladas rest for 5-10 minutes before serving. Serve hot with your favorite toppings.
Notes
For best results, always shred your own cheese – it melts much creamier than pre-shredded varieties. Don't skip warming your tortillas; it makes them much more flexible and prevents tearing during rolling. This recipe is also great for making ahead; simply assemble, cover, and refrigerate for up to 2 days before baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Tacos Wraps & Sandwiches
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 890 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg
