Classic Cheese & Onion Enchiladas Recipe
Two corn tortillas stuffed with cheese and onions, topped with chile gravy sauce.
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Ingredients
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Enchilada Filling
Chile Gravy Sauce
Method
Preparation of Filling
- 1
- 2
Mix Filling
In a bowl, combine the sautéed onions with shredded cheese, salt, and black pepper. Mix until well combined.
Making Chile Gravy Sauce
- 3
Prepare the Sauce
In a saucepan, whisk together the flour, chili powder, garlic powder, cumin, salt, and black pepper. Gradually add the vegetable broth while constantly whisking to avoid lumps.
- 4
Cook the Sauce
Bring the mixture to a simmer over medium heat. Cook for about 10 minutes until the sauce thickens, stirring occasionally.
Assembly and Baking
- 5
Preheat Oven
Preheat your oven to 375°F (190°C).
- 6
Fill Tortillas
Take a corn tortilla and fill it with about 1/4 cup of the cheese and onion mixture. Roll it up tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
- 7
Top with Sauce
Pour the prepared chile gravy sauce evenly over the filled tortillas in the baking dish, making sure to cover them completely.
- 8
Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
- 9
Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy your classic cheese and onion enchiladas hot!