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Best Easy Tex-Mex Cheese Enchiladas Recipe

Name: Best Easy Tex-Mex Cheese Enchiladas Recipe
Total time: 55 min
Yield: 200 g
Ingredients: corn tortillas 12 pieces; mild cheddar cheese, shredded 3 cups; yellow onion, finely chopped 1 cup; vegetable oil 2 tbsp; all-purpose flour 2 tbsp; chili powder 2 tbsp; ground cumin 1 tsp; garlic powder 1 tsp; dried oregano 0.5 tsp; kosher salt 1 tsp; freshly ground black pepper 0.5 tsp; vegetable broth 2 cups

Tex-Mex cheese enchiladas rolled in corn tortillas and smothered in chili gravy are a vegetarian comfort food favorite from Texas. This family-friendly dish is cheesy, satisfying, and true to Tex-Mex tradition.

Cook 55 min Difficulty NORMAL 420 kcal

#vegetarian #comfort food #Tex-Mex #family-friendly

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Ingredients

Main ingredients

corn tortillas 12 pieces
mild cheddar cheese, shredded 3 cups
yellow onion, finely chopped 1 cup

Seasonings/Sauce

vegetable oil 2 tbsp
all-purpose flour 2 tbsp
chili powder 2 tbsp
ground cumin 1 tsp
garlic powder 1 tsp
dried oregano 0.5 tsp
kosher salt 1 tsp
freshly ground black pepper 0.5 tsp
vegetable broth 2 cups

Nutrition summary

Carbohydrates 38 g 36%

Protein 15 g 14%

Fat 24 g 50%

Serving size 200g

Cooking steps

1

Preheat your oven to 375°F (190°C) and lightly oil a 9x13-inch baking dish.
2

Heat vegetable oil in a medium saucepan over medium heat; add flour, whisking constantly for 1 minute until bubbling but not browned.
3

Add chili powder, cumin, garlic powder, oregano, salt, and pepper to the roux; cook for 30 seconds to bloom the spices.
4

Slowly pour in vegetable broth while whisking; bring to a gentle simmer and cook for 5-7 minutes until the chili gravy thickens, then remove from heat.
5

Warm corn tortillas in a microwave or on a hot skillet until pliable. Dip each into the warm chili gravy, then place on a plate.
6

Fill each tortilla with about 1/4 cup of shredded cheddar and a tablespoon of chopped onion, then roll tightly and place seam-side down in the baking dish.
7

Repeat until all tortillas are filled and arranged in the dish, then pour remaining chili gravy evenly over the top to fully coat the enchiladas.
8

Sprinkle the remaining cheddar over the enchiladas, cover the dish with foil, and bake for 20 minutes; then uncover and bake for another 10 minutes until cheese is melted and bubbling.
9

Allow enchiladas to rest for 5 minutes before serving for best texture and easier slicing.

Personalized Q&A

Q. What's the key ingredient in this Tex-Mex cheese enchiladas recipe?

The heart of this dish is sharp and mild cheddar cheese, which delivers the classic gooey and rich filling characteristic of Tex-Mex cheese enchiladas. Combined with corn tortillas and chili gravy, these ingredients define the signature flavor and texture that makes the recipe a comfort food favorite.

Q. How is the chili gravy made for these cheese enchiladas?

Chili gravy is prepared by first making a roux with vegetable oil and flour over medium heat, then blooming chili powder, cumin, garlic powder, oregano, salt, and pepper for enhanced aroma. Vegetable broth is gradually whisked in and simmered, allowing the sauce to thicken and develop a deep, spicy flavor that coats the enchiladas beautifully.

Q. How can I prevent the corn tortillas from cracking or breaking?

To ensure pliability, the corn tortillas should be warmed before filling—either by heating in a microwave wrapped in a damp towel or lightly toasting each one on a skillet. Dipping the tortillas in warm chili gravy also helps them roll without tearing and keeps them moist during baking.

Q. What are the nutrition details per serving for these enchiladas?

Each serving provides about 420 kcal, with 38g carbohydrates (36% of calories), 15g protein (14%), and 24g fat (50%). This profile makes it a satisfying vegetarian comfort food that’s rich in both cheese flavor and energy.

Best Easy Tex-Mex Cheese Enchiladas Recipe

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