Cheese Enchiladas with Chili Gravy
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Tex-mex · 50 min · vegetarian
534 cal
22g protein
44g carbs
30g fat
per serving · estimated
Ingredients
- 6 Corn tortillas
- 1 1/2 cups Shredded cheddar cheese
- 1, finely diced Yellow onion
- 1 1/2 tbsp All-purpose flour
- 1 tbsp Chili powder
- 1/2 tsp Ground cumin
- 1 1/4 cups Vegetable broth
- 1/4 cup Vegetable oil
Method (tap to check — screen stays awake)
- Preheat the oven to 375F. Make the chili gravy: heat the oil, whisk in the flour, chili powder, and cumin, and cook 1 minute.
- Slowly whisk in the broth and simmer until thickened, about 5 minutes. Season with salt.
- Warm the tortillas to make them pliable, then dip each in the chili gravy.
- Fill each with cheese and a little diced onion, roll up, and place seam-side down in a 9x13 dish.
- Pour the remaining gravy over the top and cover with the rest of the cheese.
- Bake until bubbling, about 20 minutes.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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