Here is my Homemade Gringo Style Cheese Enchiladas Recipe! Yum!
Nope, it’s not a traditional cheese enchiladas recipe but it works for me and my family. And, they are delicious!
You will need:
- A medium size skillet.
- 8 to 12 corn tortillas.
- A steam cloth (cheese cloth) or thin kitchen towel and a couple of large paper towels, to wrap tortillas in.
- 1, 16 oz block or two 8 oz blocks of mild cheddar cheese, grated.
- Optional: 1/2 cup chopped onion.
- A 9 x 9 or bigger metal (non stick) sheet pan with sides, or glass baking dish (I was able to fit 9 enchiladas tightly in the 9 x 9 pan).
- Enough foil to cover the pan.
Note: I put all my seasonings in a bowl together (except for the flour and oil which I bowl each separately or just leave in separate measuring cups), ahead of time.
- 1/4 cup Vegetable Oil
- 1/4 cup Flour
- 1 & 1/2 to 2 TBS Chili Powder (I use only 1 1/2)
- 2 tsp Cumin
- Optional for spicier flavor: 1/2 tsp Black Pepper
- 1 & 1/2 tsp Garlic Powder
- 1/2 tsp Dried (crushed) Oregano
- 1 tsp Salt
- 14.5/15 oz can of Chicken Broth.
The Chili Gravy for this Cheese Enchiladas Recipe is what makes it good, instead of using Enchilada Sauce from a can!
Heat the 1/4 cup of vegetable oil in medium skillet over medium heat.
Then when oil is ready (should sizzle when you drop a pinch of flour in it, add the 1/4 cup of flour.
Stir to completely dissolve all the flour real well and heat until mixture is a very light brown.
Add seasonings a little at a time, and mix in until well blended.
Add the can of low sodium chicken broth and stir frequently until well blended and it starts to thicken. Should be almost the consistency of a thin gravy (maybe just a little thicker). You want it thin enough to mostly cover your enchiladas, but not be runny. Cook and stir longer to thicken. If it gets too thick, you can add a little water at a time to thin it out. Then turn off heat when it’s the consistency you like.
Steaming the Corn Tortillas
I know most people fry the tortillas to soften them up, but I steam them in the microwave, which makes the recipe less greasy!
Wet the steam cloth and wring it out good and lay it on a flat surface. Put 3 or 4 tortillas in the center and wrap the cloth around them. Microwave for 1 minute. Repeat for however many enchiladas you are making.
Check tortillas and microwave an additional 20 to 30 seconds, if tortillas are not yet soft and pliable (should be soft but not mushy). Be careful!!! The cloth will be very hot and so will the tortillas, with hot steam.
If you don’t have a steam or cheese cloth.
Take a thin kitchen towel, get it wet and wring it out good. Then set a couple of large paper towels on top of the wet towel. Set tortillas on top and fold over the paper towels to wrap up tortillas and then fold the towel over that. Then microwave for 1 minute. Add 20 to 30 seconds to the time if needed. They should be soft but not mushy.
Add the Cheese and Roll Them Up!
Add a loose handful of cheese (and onions if you desire) to one steamed corn tortilla at a time, and roll it up a like a burrito, a little tight but not too tight, or it might split the tortilla.
And as you roll one up at a time, place in the (non stick) sheet pan with sides, or the glass baking dish, close together.
Add the Chili Gravy and Top With Cheese!
You may need to thin out the gravy with a little hot water if it has thickened up while sitting in the pan. Then pour as much of the chilly gravy from the skillet as you want, over the enchiladas. And then top with the left over cheese (not too much now or it may take too long to melt).
Cover pan with foil and bake in the oven on 350 for about 10 to 12 minutes, or until cheese is well melted and bubbly.
Serve hot with a side of refried beans, chips and salsa!
Hope you enjoy my Homemade Gringo Style Cheese Enchiladas Recipe!