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Cheese Enchilada

This cheese enchilada recipe was handed down from the grandmother and mother of the original contributor.

Source and licence

"Cheese Enchilada" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Cheese_Enchilada, revision 4517669), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Cheese_Enchilada&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4517669

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

United States. Associated with United States by the source's category: Tex-Mex (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Preheat oven to 350°F (175°C).
  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.
  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.
  6. Serve hot.