With summer less than a month away, you’re probably going to be spending a lot of your free time enjoying the sultry weather and enjoying a variety of great food. Today we’ll be providing a great recipe for you enchilada fans: cheese enchiladas with some chili gravy. Here is what you’ll need:
For the enchilada:
- A peeled and chopped medium-sized white onion
- Half a cup of canola oil
- Twelve yellow corn tortillas
- Three cups of shredded Cheddar cheese
For the chili gravy:
- Two cups of low sodium chicken broth
- ¼ cup of canola oil
- Two tablespoons of chile powder
- ¼ cup of all-purpose flour
- Half a teaspoon of dried oregano
- A teaspoon of kosher salt and half a teaspoon of ground black pepper
- A pair of teaspoons of ground cumin
- One and a half teaspoons of ground cumin
Over medium-high heat, sauté the oil until it starts to simmer and then whisk the flour, continuing to stir until the mixture has turned light brown, for about ten minutes. Add the garlic powder, oregano, salt, cumin, and pepper and whisk everything to combine it, continuing the process until the mixture becomes fragrant.
Slowly add the chicken broth half a cup at a time, again continuing to whisk until the sauce has become thick. Turn the heat down to low and allow the sauce to simmer for about fifteen minutes. Add broth as necessary for the sauce thickness. Follow by heating your oven to 450 degrees.
For the tortillas, again use the sauté method over medium-high heat, heating the oil until it simmers. Use a spatula or tongs to place the tortilla in the oilwhich should begin to instantly bubble. Heat both sides of the tortillas for about ten to fifteen seconds until it’s soft and lightly browned, remove it and set it on a baking pan or a rack if you have one. Use this same process for all remaining tortillas.
Grab an 8-by-13-inch baking pan and place about a half cup of chili gravy in the bottom by spreading it out. Put a few tablespoons of cheese in each tortilla and then place it seam-side down in the pan, nestling each one against the previous one. Ladle chili gravy over the top of the rolled tortillas and sprinkle whatever cheese is left over the top.
Move everything over to the oven and bake until the sauce begins to bubble and the cheese is melted, about ten to fifteen minutes. Add the onion on top and you’re ready to serve.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee, please call 305-928-1593. Our business hours are 9am to 5pm Monday through Friday Eastern time and we are closed on weekends.