Tex Mex cheese enchiladas
Tex Mex cheese enchiladas, from above
VegTexas

Tex Mex cheese enchiladas

Corn tortillas rolled around cheese and onion, smothered in brick red chili gravy and baked bubbly.

50 minTime
21 gProtein each
mediumSpice
Chili gravy1 chapter · 1 min read

Make it your way

Grandma's wayTex Mex enchiladas with chili gravy.
The original
523kcalsame
21 gproteinsame
6 gfibresame
50minutessame

Cheese enchiladas.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Corn tortilla12 tortillas
Cheddar cheese2½ cups, grated
Onion1, finely chopped
Cooking oil (vegetable oil)2 tbsp
Maida (all-purpose flour, plain flour)2 tbsp
Kashmiri chilli powder1 tbsp
Cumin powder (ground cumin)1 tsp
Dried oregano½ tsp
Garlic2 cloves
Water2 cups stock
Saltto taste

Method

4 steps
  1. 1Cook maida in oil to a light roux, then add chilli, cumin, oregano and garlic for 30 seconds.
  2. 2Whisk in stock and salt and simmer 10 minutes.
  3. 3Warm tortillas, fill with cheese and onion, roll and place seam down in a dish.
  4. 4Pour gravy over, top with remaining cheese and onion, and bake at 200°C for 15 minutes.
Serve it like this

Serve two or three enchiladas straight from the tray with rice, refried beans and shredded lettuce on the side.

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Make it a meal

What goes with Tex Mex cheese enchiladas: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mexican rice35 min
Bread or rice Akki rotti40 min
On the side Frijoles refritos45 min
On the side Pico de gallo10 min
On the side Guacamole10 min
To drink Masala chai10 min
Something sweet Gulab jamun60 min
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