Tex-Mex Cheese Enchiladas
User Reviews
5.0
15 reviews
Excellent
Tex-Mex Cheese Enchiladas
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These Tex-Mex Cheese Enchiladas feature sweet chopped onions, loads of melty Colby Jack cheese, and a mouthwatering chili gravy.
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Ingredients
Tex Mex Gravy
- 1/4 cup bacon fat lard or vegetable oil
- 1/4 cup all-purpose flour
- 2 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp garlic powder
- 1 tsp. onion powder
- 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp Mexican oregano
- 2 cups beef broth
Cheese Enchiladas
- 3 tbsp vegetable oil
- 16 corn tortillas
- 1 yellow onion diced
- 4 cups Colby-Jack cheese shredded
- Pico de Gallo for serving
- Mexican Pickled Carrots
Instructions
- Preheat the oven to 450°F.
- Heat the bacon fat over medium-high heat, then whisk in the flour. Cook until it turns a light yellow to golden brown, about 3-5 minutes.
- Add the spices, Mexican oregano and beef broth. Whisk until smooth and it starts to thicken. Turn heat to low and simmer for 10 minutes. Thin with more beef stock if needed for a gravy-like consistency. Set aside.
- Pour the vegetable oil into a baking dish or an oven proof skillet like a large cast-iron. Coat both sides of the tortillas in the baking dish with the oil and arrange overlapping in a circle. Transfer uncovered to the oven for 3 to 5 minutes. Tortillas should be soft and warm. Remove the tortillas from the baking dish, place on paper towel lined plate and cover.
- Pour 1/2 cup of chili gravy into the dish or skillet to cover bottom.
- Working in batches on a clean surface, slightly overlap 2 tortillas and place 1/4 cup of shredded cheese and 1 tablespoon of onion in the center, then roll it. Place the rolled tortilla seam side down in the baking dish and repeat with the remaining tortillas and filling.
- Pour the remaining chili gravy on top of the rolled enchiladas. Sprinkle remaining cheese and onions on top and bake, uncovered, for 10 minutes. Sauce should be bubbly and cheese melted.
- Serve warm with Pico de Gallo on top and pickled Mexican Carrots (optional) on each plate.
Notes
- Adapted from the Tex Mex Cookbook.
Nutrition Information
Show Details
Calories
476kcal
(24%)
Carbohydrates
32g
(11%)
Protein
20g
(40%)
Fat
31g
(48%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Cholesterol
70mg
(23%)
Sodium
764mg
(32%)
Potassium
303mg
(9%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
1260IU
(25%)
Vitamin C
1mg
(1%)
Calcium
518mg
(52%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 32g | 11% |
| Protein | 20g | 40% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 764mg | 32% |
| Potassium | 303mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 1260IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 518mg | 52% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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