Cheese Enchilada

PIn it

Introduction

Cheese enchiladas come together in one skillet and one baking pan, with a homemade chili gravy that’s thickened and simmered in minutes. You layer corn tortillas with cheddar and onion, then bake just long enough for the cheese to melt without toughening—this is a weeknight dinner that’s faster than it looks.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 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

Beef and cheese: Brown ½ pound ground beef in the skillet before making the gravy, then mix it into the filling along with the cheese and onion for a heartier version.

Green chili sauce: Replace the chili powder with 2 tbsp ground cumin, 1 tbsp garlic powder, and 2 cups salsa verde (plus 1 cup water instead of 3 cups). The result is brighter and less spiced than the red version.

Sour cream topping: Stir 1 cup sour cream into the gravy just before covering the enchiladas. This mellows the chili spice and adds richness.

Black beans: Add 1 can (15 oz) black beans, drained and rinsed, to the filling along with the cheese and onion for extra fiber and earthiness.

Charred poblano peppers: Roast 2–3 poblano peppers, peel off the skin, slice into strips, and layer them into the enchiladas with the cheese and onion for a smokier, more complex flavor.

Tips for Success

Don’t skip the low heat after simmering. Once the gravy thickens, reducing the heat prevents the flour from scorching and keeps the gravy smooth when you dip the tortillas.

Soak each tortilla just 20–30 seconds. Too long and it falls apart when you roll it; too short and it won’t soften enough to roll without cracking. Test the first one to find your timing.

Use the edges-down placement. Seam-side down keeps the roll intact during baking and prevents unraveling.

Watch the bake time carefully. At 5 minutes the cheese just melts; at 10 minutes it begins to brown and toughen at the edges. Set a timer.

Keep a small bowl of water nearby while rolling. If the gravy thickens too much as you work, add a tablespoon at a time to keep it at a dippable consistency.

Storage and Reheating

Reheat in a 325°F oven, covered with foil, for 10–12 minutes until warmed through. Alternatively, reheat individual portions in the microwave (covered, 1–2 minutes), though the texture will be softer than oven reheating.

FAQ

Can I assemble the enchiladas ahead and bake them later?

Yes. Assemble them in the baking pan, cover with plastic wrap, and refrigerate for up to 8 hours. Add 2–3 minutes to the bake time if baking from cold.

What if my tortillas are tearing when I roll them?

Soak each tortilla a few seconds longer, or briefly warm them in a dry skillet before soaking to make them more pliable.

Can I use a different cheese?

Cheddar works best for flavor and melt, but Oaxaca, Chihuahua, or a blend of cheddar and Monterey Jack will also work. Avoid fresh cheeses like queso fresco, which don’t melt smoothly.

Is there a way to make this less spicy?

Reduce the chili powder to 2 tbsp and add 1 tbsp cumin and ½ tsp garlic powder instead. You’ll keep the depth of flavor while lowering the heat.