Growing up in San Antonio, Wednesdays meant school cafeterias served cheese enchiladas, usually with rice and beans. This recipe is very similar. Back then the tortillas were dipped in hot lard to make them pliable, here they are softened in the microwave.
This gravy recipe is taken from one by Robb Walsh, only slightly altered to try to remove some of the oil. I hope you enjoy it as much as we do.
- 3 tbsp canola oil
- 1/4 cup flour
- 1/2 tsp black pepper
- 1 tsp salt
- 1 1/2 tsp garlic powder
- 2 tsp ground cumin
- 1/2 tsp dried oregano (Mexican is preferred if available)
- 2 tbsp Gebhardt chili powder (any kind is okay)
- 2 cups chicken stock or water
- 6 each corn tortillas
- 2 cups Land O’ Lakes easy melt yellow cheese, if available, (if not, 1/2 Velveeta and 1/2 cheddar mixed), shredded.
- 1 medium 1015 Texas sweet yellow onion, chopped finely, or any available yellow onion.
Chili Gravy
- Heat oil in a 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 dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
- Add chicken broth or water slowly, mixing and stirring until the sauce thickens.
- Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust thickness.
- Makes 2 cups
Cheese Enchiladas
- Preheat oven to 450.
- Warm corn tortillas in microwave between damp paper towels approx 30 to 45 seconds
- Pour 1/2 cup of chili gravy in baking pan.
- Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.
- Place rolled tortilla in baking dish seam side down. Continue with remaining tortillas.
- Take remaining chili gravy and pour over the rolled tortillas.
- Sprinkle remaining cheese and onions on top.
- Bake 10 minutes or until sauce is bubbly and cheese is melted.
- Makes 6 enchiladas.
We serve with Mexican rice, refried beans and warm tortillas. Enjoy.
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