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Recipe for family meals :

Cheese Enchiladas with Chili Gravy

This is one of the recipes which we have been given permission to reproduce by RecipeGoldmine, founded by Linda Roth. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

Have a look at Linda Roth's Biography page to find out why and how she came to set up a huge cooking resource like RecipeGoldmine.


12 corn tortillas
2 T. cooking oil
2 large onions, chopped
4 C. grated cheese

Chili Gravy:
2 T. shortening
2 T. flour
2 T. chili powder (I use Gebhardt's)
3 C. warm water
Salt to taste

  • Lightly grease a 13 x 9-inch baking dish.
  • Preheat oven to 400ºF.
  • Melt shortening in skillet. Stir in flour, make a light roux.
  • Add chili powder, water and salt. Cook until thick. The gravy will vary according to what brand of chili powder you use.
  • Heat oil in skillet. Using kitchen tongs, dip each tortilla in hot oil until well softened (about 15 seconds). Hold tortilla up to drain. Using tongs dip tortillas in hot chili gravy.
  • Place tortillas in pan, put a tablespoon of onions and about 1/4 cup cheese in the middle and roll the tortilla, placing seam side down.
  • Continue filling and rolling tortillas until pan is full.
  • Pour more chili gravy on top of the enchiladas, sprinkle the top generously with more cheese and bake until cheese begins to bubble, about 10 minutes.
  • Serve immediately.

Makes 12