Best Cheese Onion Enchiladas With Tex Mex Chili Gravy Recipes

CHEESE & ONION ENCHILADAS WITH TEX-MEX CHILI GRAVY RECIPE - (4.3/5)

Cheese & Onion Enchiladas with Tex-Mex Chili Gravy Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 15

Ingredients

CHILI GRAVY:
3 tablespoons Canola oil
1/4 cup flour
1/2 teaspoon black pepper
1 teaspoon salt
1 1/2 teaspoon powdered garlic
2 teaspoons ground cumin
1/2 teaspoon dried oregano (Mexican oregano is preferred if it's available)
2 tablespoon chile powder (either homemade or a dark brand such as Gebhardt's or Whole Foods)
2 cups chicken broth or water
CHEESE ENCHILADAS:
6 corn tortillas
12 Kraft American 2% Cheese singles (or velveeta for TexMex authenticity)
1 medium onion, diced
2 cups chili gravy

Steps:

Chili gravy: Heat oil in a medium skillet over medium-high heat. Stir in flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add remaining dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. May add water, or chicken broth, to adjust thickness, if necessary. Enchiladas: Preheat oven to 450°F. Pour 1 to 2 tablespoons oil in a small or medium skillet and heat tortillas, one at a time, on each side. Layer on plate and blot with paper towels. Pour 1/2 cup chili gravy in 7-x9inch baking pan. Put 1/4 cup cheese and 1tablespoon onion in center of each tortilla, roll up, and place, seam-side down, in baking dish. Pour remaining chili gravy over rolled tortillas, top with remaining cheese & onions. Bake for 15 to 20 minutes or until sauce is bubble and cheese is melted. Serve hot.

CHEESE AND ONION ENCHILADAS

Cheese and Onion Enchiladas image

When I eat at a Mexican restaurant, I always like to order cheese and onion enchiladas as opposed to the ones with meat in them. I am glad I found this recipe. Whip this recipe up with ingredients you have on hand.

Provided by CookingONTheSide

Categories Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons oil
2 onions, chopped
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 (15 1/2 ounce) can beans, such as kidney, rinsed and drained (optional)
2 cups shredded cheddar cheese (or monterey and colby)
1 (8 ounce) can tomato sauce
3/4 teaspoon chili powder
8 corn tortillas or 8 flour tortillas

Steps:

Preheat oven to 350 degrees.
Grease 1 1/2 quart baking dish.
In skillet, heat oil over medium-high heat. Add onions, oregano and salt. Cook, stirring occasionally, until softened.
Remove from heat, stir in beans, if using, and 1 1/2 cups cheese. Combine sauce, 2 T water and chili powder.
Dip each tortilla into sauce; place on plate.
Spoon 1/3 cup cheese-onion mixture down center of tortilla. Roll up, place seam-side down in baking dish. Repeat.
Top with remaining sauce and cheese.
Bake until hot 20-25 minutes.

CHEESE ENCHILADAS WITH CHILI GRAVY

Cheese Enchiladas With Chili Gravy image

Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston. You can find similar ones served all over South Texas, often served with rice and refried beans. I think it's an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper. Make sure to leave some bare tortilla peeking out on each side of the gravy and cheese so it grows crackly and awesome.

Provided by Sam Sifton

Categories main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/4 cup neutral oil, like canola, or use lard or chicken or beef fat
1/4 cup all-purpose flour
1 teaspoon kosher salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 1/2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano, ideally Mexican oregano
2 tablespoons chile powder
2 cups chicken broth, ideally homemade or low-sodium if store-bought
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped

Steps:

Prepare the chili gravy: In a medium sauté pan set over medium-high heat, heat oil or fat until it begins to shimmer. Whisk in flour and stir continuously until it turns into a light brown roux, roughly the color of coffee ice cream, about 10 minutes.
Add salt, pepper, garlic powder, cumin, oregano and chile powder and whisk to combine, then continue whisking for another minute or so, until roux becomes fragrant.
Add chicken broth, slowly, 1/2 cup at a time, whisking until sauce begins to thicken. Turn heat to low and let sauce simmer an additional 15 minutes or so. Add broth as needed to adjust the thickness of the gravy. Keep warm.
Heat oven to 450 degrees.
Prepare the tortillas: In a medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 to 15 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
Using a ladle, put about 1/2 cup chili gravy in the bottom of an 8-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, then place it seam-side down in the pan, nestling each one against the last. Ladle chili gravy over the top of the rolled tortillas and sprinkle remaining cheese over the top.
Transfer to oven and bake until sauce bubbles and cheese is melted, approximately 10 to 15 minutes. Sprinkle chopped onions over top and serve immediately.

Nutrition Facts : @context http, Calories 658, UnsaturatedFat 29 grams, Carbohydrate 34 grams, Fat 50 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 18 grams, Sodium 630 milligrams, Sugar 3 grams, TransFat 1 gram

CHEESE & ONION ENCHILADAS

Cheese & Onion Enchiladas image

Cheese & Onion Enchiladas are one of my favorite Mexican meals! Yes, just cheese, cheese, cheese and onion please...it is indulgent and just so cheesy good! For those cheese lovers out there, they will appreciate this recipe. When I worked at Alfonso's Mexican Restaurant in San Antonio, Texas my main job was rolling enchiladas...

Provided by Kimberly Biegacki

Categories Other Main Dishes

Time 55m

Number Of Ingredients 7

Ingredients

1 bag(s) corn tortillas
1 medium onion, spanish diced
5 c cheese, shredded -- colby, cheddar & monterey jack
1 can(s) black olives, sliced
2 c red enchilada sauce, homemade
1/2 - 3/4 c oil, for dipping tortillas in
1/3 c cilantro, fresh chopped

Steps:

1. Set oven to 375 degrees. Dice up your onion and set aside 1/4 cup for the top of your enchiladas.
2. Saute the rest of the diced onions in some oil and then set aside in a bowl.
3. I used 2 bags of cheese and one additional cup of cheese to put on top of the enchiladas. Remove cheese from bags and toss together in a bowl and set aside.
4. Heat 1/2 cup of oil in a pan till hot...on a medium heat. You will want tongs to dip down each corn tortilla into the oil. You'll dip and flip 2x....very quickly as you do not want to fry them but just soften them.
5. Place your corn tortillas on a plate with a paper towel. One on top of another is fine as you will be rolling them as soon as you are finished dipping them in the oil.
6. Now you will place a handful of cheese in the middle of the tortilla with a small amount of sauteed onions on top of cheese.
7. Next roll tightly but gently as you don't want to tear the tortilla. Pour enough sauce on the bottom of your baking dish to cover.
8. Add your rolled enchilada to dish and pack them snugly into dish. I was able to fit 14 into my 9 by 13 inch dish.
9. Add your remaining sauce to the top of your enchiladas...or to your liking. However much sauce you want. Then add another 3/4 cup to a cup of cheese on top and then your 1/4 cup raw onions and 1/4 approx. of sliced black olives. Bake for 12 - 15 minutes.
10. Remove from oven and serve with some yummy Spanish rice & a small salad with pico or salsa w/sour cream. Top with chopped fresh cilantro if you have it.
11. Broken corn tortillas can be fried up in the leftover oil and then salted and served with dinner. They are better than store bought...so yummy.
12. Tracy Joyner's recipe for Red Enchilada Sauce...I doubled the recipe. This is super easy to make and very delicious! https://www.justapinch.com/recipes/sauce-spread/sauce-spread-gravy/red-enchilada-sauce.html