Cheese Enchiladas with Chili Gravy

Tex-mex · 50 min · vegetarian

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Ingredients

• 12 Corn tortillas
• 3 cups Shredded cheddar cheese
• 1, finely diced Yellow onion
• 3 tbsp All-purpose flour
• 2 tbsp Chili powder
• 1 tsp Ground cumin
• 2.5 cups Vegetable broth
• 1/4 cup Vegetable oil

Method

1. Preheat the oven to 375F. Make the chili gravy: heat the oil, whisk in the flour, chili powder, and cumin, and cook 1 minute.
2. Slowly whisk in the broth and simmer until thickened, about 5 minutes. Season with salt.
3. Warm the tortillas to make them pliable, then dip each in the chili gravy.
4. Fill each with cheese and a little diced onion, roll up, and place seam-side down in a 9x13 dish.
5. Pour the remaining gravy over the top and cover with the rest of the cheese.
6. Bake until bubbling, about 20 minutes.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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