Tex-Mex cheese enchiladas are a perfect example of the Texas and Mexican mashup that is Tex-Mex cuisine. The basic Mexican cheese enchilada is Americanized by the addition of Chili Gravy, a flour-based enchilada sauce, and massive amounts of gooey (typically yellow) melted cheese inside and out.
Tex-Mex Cheese and Onion Enchiladas
- 9"-inch casserole dish or baking pan
- Medium frying pan
- Preheat oven to 375℉ (190℃).
- Soften Tortillas – heat oil in a medium frying pan over medium heat. Heat tortillas one at a time in oil, about 30 seconds per side. Transfer tortilla to a paper towel-lined plate and repeat until all tortillas done.1 tbsp Oil, 8 Corn tortillas
- Assemble – In a casserole dish, spread ½ cup chili gravy evenly across the bottom. Place ¼ cup cheese and 1 tbsp diced onion across the center of 1 tortilla. Roll it up and place in the baking dish seam side down. Repeat. Pour remaining chili gravy over rolled tortillas and cover with remaining cheese and onion.2 cups Tex-Mex chili gravy (Sub: store bought enchilada sauce), 4 cup Shredded yellow cheddar cheese (Sub: white cheddar, Monterey Jack or Colby cheese), 1 medium White onion, diced