I found this recipe on Pinterest several months ago! I have been looking for the recipe for years! It's just your basic cheese enchilada with basically chili con carne sauce! It has no meat but if you wanted to you could add some cooked ground beef or shredded chicken when you roll up the tortilla with cheese... I like it just the way it is though because I love Cheese Enchilada's!
Makes 8 enchiladas - I usually double this recipe
Ingredients
The Chili Gravy; yields 2 cups
1/4 cup veg oil
1/4 cup all purpose flour
1/2 tsp black pepper
1 tsp salt
1 1/2 tsp garlic powder
2 tsp ground cumin
2 Tbsp chili powder
2 cups chicken broth
Heat oil in medium skillet over medium heat.
Stir in flour and continue stirring for 3-4 minutes, or until it makes a light brown roux.
Add remaining 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.
For the enchiladas
8 white corn tortillas
3 1/2 cups shredded cheddar or colby jack cheese (reserve 1/2 cup or so to top enchilada)
1 medium onion (I saute' it before putting in tortilla)
Preheat oven to 450 degrees
Pour 1 to 2 tbsp of oil into a small or medium skillet and heat tortillas. one at a time, on each side. Layer on plate and blot with paper towel. Or you can heat tortillas in microwave for about 15 to 30 sec instead.
Pour half of the chili gravy to the bottom of a 7X9 baking pan. (or I just pour it over the top)
Put a 1/4 cup cheese and 1 Tlb onion in the center of each tortilla, roll up, and place seam down, in baking dish.
Pour remaining chili gravy over rolled tortillas, top with remaining shredded cheese.
Bake 15 to 20 minutes or until sauce is bubbling and cheese is melted. Serve Hot!
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