Cheddar Onion Enchiladas with Chili Sauce

Introduction

These enchiladas use a quick chili gravy made by frying flour and chili powder in oil, then simmering with water for about 5 minutes until slightly thickened. Each tortilla gets a small amount of cheddar and onion before a brief 5-minute bake, so the filling stays soft and the cheese on top melts without turning tough. You get a straightforward pan dinner that fits a weeknight meal or make-ahead lunch.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Servings: 5-6

Ingredients

• 3 tbsp flour
• 3 tbsp chili powder
• 3 tbsp vegetable oil
• 3 cups water
• 1½ pounds (680 g) grated cheddar cheese
• 1 large onion, chopped
• ~20 corn tortillas

Instructions

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.

Variations

• Replace ½ pound of the cheddar cheese with Monterey Jack if you want a milder flavor and a softer melt.
• Add 1 cup drained black beans to the cheese and onion filling to make the enchiladas more substantial and slightly denser.
• Stir 1 teaspoon ground cumin into the chili gravy with the chili powder for a deeper, earthier sauce.
• Add 1 cup chopped roasted green chiles with the onion filling for extra moisture and a rounder heat.

Tips for Success

• Stir the flour and chili powder well in the oil so the chili gravy starts smooth instead of clumping later.
• Keep the chili gravy on low heat after it thickens; if it cools too much, the tortillas will not soften evenly.
• Soak each tortilla only until flexible. If it sits in the gravy too long, it can tear when you roll it.
• Place every enchilada seam-side down in the pan so they stay closed while baking.
• Pull the pan from the oven as soon as the top cheese is melted. Extra baking time makes the cheese tough.

Storage and Reheating

Let the enchiladas cool, then store them in an airtight container or cover the baking dish tightly. They keep in the fridge for up to 4 days.

For longer storage, wrap portions tightly and freeze them in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating for the most even texture.

Reheat larger portions in a 325°F oven, covered with foil, for 15-20 minutes or until hot through. Reheat single servings in the microwave in 45-second bursts until heated through.

FAQ

Can you use flour tortillas instead of corn tortillas?

Yes, but the texture will be softer and less structured. Warm them briefly before filling so they roll without splitting.

Can you assemble these ahead of time?

Yes. Assemble the pan, cover, and refrigerate for up to 1 day, then bake when needed, adding a few extra minutes since the dish will be cold.

How spicy is the chili gravy?

That depends on the chili powder you use. With a mild standard chili powder, the sauce usually tastes earthy and moderately warm rather than very hot.

Can you use a different cheese?

Yes. Monterey Jack, mild white cheddar, or a mix of the two will melt well and keep the same general texture.