Cheese Enchilada
This cheese enchilada recipe was handed down from the grandmother and mother of the original contributor.
Ingredients
- 3 tbsp flour
- 3 tbsp chili powder
- 3 tbsp vegetable oil
- 3 cups water
- 1½ pounds (680 g) grated cheddar cheese
- 1 large onion, chopped
- ~20 corn tortillas
Ingredients for 6 servings (1.7 kg) · the original recipe
Method
- 1
Preheat oven to 350°F (175°C).
Oven - 2
Fry chili powder and flour in oil in a 10–12-inch (25–30 cm) skillet until emulsified. Add water, bring to a simmer, and then stir for ~5 minutes until slightly thickened. Turn down heat to low.
Stovetop - 3
Soak one tortilla in the chili gravy until softened (20–30 seconds). Remove tortilla from gravy, place flat on a plate, and add ~1 tbsp cheese and ~1 tbsp onion to center of the tortilla. Roll it up, and place with edges facing down in a 9 x 12-inch (23 x 30 cm) baking pan. Repeat this until you have used all the tortillas. If you get low on the gravy at the end, stir in ⅛–¼ cup of water.
- 4
Cover the enchiladas with the remaining cheese, onions, and chili gravy.
- 5
Bake in oven for about 5 minutes—longer will toughen the cheese.
Oven - 6
Serve hot.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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