Cheese Enchiladas

Frances Gomez

12 corn tortillas
1 lb. grated cheddar cheese
1 medium onion, chopped
½ cup flour
½ cup cooking oil
3 cups water
3 Tbsp. chili powder
Salt and pepper
Garlic powder to taste

Heat oil in heavy skillet. Add flour and chili powder mixing well until texture is smooth and bubbling. Add water stirring continuously until consistency of thin gravy. Add spices to gravy and remove from heat. In a separate bowl, mix grated cheese and onion. Using plastic wrap, wrap 12 corn tortillas and microwave for one minute. Coat bottom of 9×13 pan with gravy. Dip each tortilla in gravy, fill with cheese and onion mixture, then roll tortilla tightly and place seam side down in pan. Cover with remaining gravy and top with cheese. Heat in 350 degree oven until cheese melts.
Editor’s note: This is the most authentic home recipe for cheese enchiladas I have found. Delicious!

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