Cheese and Onion Enchilada

Happy Hump day.. Today was surely a ruff day so I wanted to make something tasty and quick! My family loves Mexican food, so I went on a search for a new recipe. When I came across this I knew I had to make it! What is better then homemade sauce! Cheese! oh my! I can say I got my Mexican food fix.. We hope you enjoy it as much as we did.


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Recipe as follows:



For the sauce:

  • 1/4 Cup Vegetable oil
  • 1/4 cup all purpose flour
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 1/2 tsp garlic powder
  • 2 tsp cumin
  • 1/2 tsp oregano ( I used Mexican oregano)
  • 2 TBLS chili powder
  • 2 cups chicken broth

Directions for Chili sauce:

Heat oil in a medium skillet over medium-high heat. Stir in flour and continue stirring for 3-4 minutes, this will make the roux. Once browned add all dry ingredients and stir for another minute. Add chicken broth and simmer 15 minutes until sauce has thickened.


  • 2 Cups chili gravy
  • 3-4 TBLS oil
  • 8-10 corn tortillas
  • 3 cups cheddar cheese
  • 1 red onion chopped
  • Green onion to garnish


Preheat oven to 450*, pour 1-2 TBLS oil in skillet and gently fry tortillas until they are soft. Add cheese and onion in center and roll enchilada. Once all are filled pour sauce on bottom of baking dish, add filled enchiladas and pour remaining sauce over enchiladas. Top with remaining cheese.

Bake 15-20 minutes uncovered until bubbly. Serve immediate with fresh green onions.

Enjoy xoxo

Recipe Source: A feast for the eyes



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