Cheese Enchilada
Cheese enchiladas with a homemade chili gravy, built from pantry basics and a recipe passed down through the contributor's grandmother and mother. The gravy is just flour, chili powder and oil fried together, then simmered with water. Dipping each corn tortilla in it before filling gives you soft, well-seasoned rolls. The short bake keeps the cheddar melted and tender, and leftovers freeze well.
Instructions
Heat the oven to 350°F (175°C). Have a 9 x 12-inch (23 x 30 cm) baking pan ready.
Stir the chili powder and flour into the oil in a 10 to 12-inch (25 to 30 cm) skillet and fry until the mixture comes together into a smooth paste. Pour in the water and bring it to a simmer.
Keep stirring the gravy for about 5 minutes, until it has thickened slightly. Turn the heat to low and leave it there while you assemble.
Dip one tortilla in the gravy for 20 to 30 seconds, until it softens. Lay it flat on a plate and put about 1 tbsp of cheese and about 1 tbsp of onion in the center.
Roll the tortilla up and set it in the baking pan with the seam edge facing down. Repeat with the remaining tortillas. If the gravy runs low, stir in ⅛ to ¼ cup of water.
Spread the leftover cheese and onion over the rolled enchiladas, then pour the remaining gravy on top.
Bake for about 5 minutes, just until the cheese melts. Longer baking makes the cheese tough. Serve hot.
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