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    You are in: Home / Recipes / Cheese Enchiladas Recipe
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    Cheese Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    40 mins

    10 mins

    Mia Bella's Note:

    This recipe is adapted from Larry's Original Mexican Restaurant in Richmond, Texas. The American cheese really makes this dish. If you like authentic Tex-Mex enchilada's, you are in for a treat! These are good without the cheddar cheese on top.

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    Ingredients:

    Servings:

    Units: US | Metric

    Chili Gravy

    Enchiladas

    Directions:

    1. 1
      Chili Gravy:.
    2. 2
      Heat the vegetable oil in a skillet over medium heat. Add the flour and stir continuously for 3 to 4 minutes until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, stirring continuously to blend well. Add chicken broth gradually, mixing and stirring until the sauce thickens. Let sauce simmer on low for 15 minutes, adding water to adjust thickness.
    3. 3
      Enchiladas:.
    4. 4
      Heat the oil in a small skillet over medium heat for 3 minutes. Using tongs, place a tortilla in the hot oil for 30 seconds or until lightly browned and soft. Place on paper towel to cool. Place the cooled tortilla on a plate. Ladle 1 cup of the chili gravy onto a 2 quart square oven proof pan. Place 1/4 cup of American cheese and 1 tablespoon chopped onion (optional) in the center of the tortilla and roll the tortilla around the filling. Repeat with the other tortillas. Cover the enchiladas with 1 cup gravy. Sprinkle with 1 cup of shredded mild cheddar cheese (optional). Bake at 450 degrees for 10 minutes or until sauce bubbles and the cheese is melted. Serve immediately with mexican rice and refried beans.

    Browse Our Top Cheese Recipes

    Ratings & Reviews:

    • on February 25, 2007

      55

      Fabulous!! Good, traditional cheese enchiladas like I ate growing up. Lots of restaurants in San Antonio served cheese enchiladas during Lent (no meat), which may be why I woke up this morning craving them. This dish is exactly the type of thing you'll get at a Mexican restaurant where all of the locals go, not one of those trendy expensive places that tries to add lettuce and other fixings to enchiladas. Simple recipe to fix. The chili gravy is chili powder based, not tomato based. Good chili powder (I use Penzey's) makes this sauce wonderfully rich and slightly spicy. I made the sauce early in the day and let the flavors meld before assembling for dinner. Only changes I made were to use lowfat Velveeta, lowfat mild cheddar on top, and 2-3 T oil for frying the tortillas which was plenty. I also sprinkled some onions on top before baking, which is just how I like them. Serve with some refrieds and Mexican rice, and, if you want to go all out, a small plate of shredded lettuce topped with a big glob of guacamole, and it's enchilada heaven. Thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 18, 2007

      55

      OMG!!!! These are AMAZING!!!! We are from Houston and since hubby is in the ARMY we are stuck in El Paso. They have the nastiest mexican food here!!!! So since hubby and I both LUV Mexican food I got on here to find a good recipe for cheese enchiladas. Needless to say I have this recipe memorized because my husband requests it so often. Also, I changed the cheese filling to velveeta and colby jack. This gives it nice flavor. Thank you for this awesome recipe. It saved my taste buds!!!! (I have a tendancy to crave cheese enchiladas)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 04, 2013

      The sauce on these was really good. I started with corn tortillas and fried them as directed, but instead of getting soft, they became hard. Luckily, I had flour tortillas on hand, so I threw out the corn and used flour. They turned out great.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Cheese Enchiladas

    Serving Size: 1 (372 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 688.0
     
    Calories from Fat 433
    63%
    Total Fat 48.1 g
    74%
    Saturated Fat 7.3 g
    36%
    Cholesterol 1.4 mg
    0%
    Sodium 3364.7 mg
    140%
    Total Carbohydrate 55.3 g
    18%
    Dietary Fiber 5.2 g
    21%
    Sugars 1.0 g
    4%
    Protein 11.5 g
    23%

    The following items or measurements are not included:

    American cheese

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