Tex-Mex Cheese and Onion Enchiladas

The Tex-Mex version of enchiladas are made with chile gravy, the American version of Mexican enchilada sauce. This simple one-dish casserole is super flavorful and suitable to serve as a weekday meal or for a special event.

5 from 2 votes

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Course: Lunch, Main Course

Cuisine: American, American Southwest, North American, Tex-Mex

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Author: My Hungry Traveler

Equipment

9"-inch casserole dish or baking pan
Medium frying pan

Ingredients

2 cups Tex-Mex chili gravy (Sub: store bought enchilada sauce) Homemade Chili Gravy
1 tbsp Oil
8 Corn tortillas Homemade Corn Tortillas
4 cup Shredded yellow cheddar cheese (Sub: white cheddar, Monterey Jack or Colby cheese)
1 medium White onion, diced

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Instructions

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
Cook - Place baking dish in oven until the cheese becomes melted and sauce is bubbling, 15 to 20 minutes. Serve hot, 2 on a plate between Mexican Rice and Refried Beans.

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