Cheese Enchilada
Cheese Enchilada is a Tex-Mex classic for good reason — chili powder does most of the work, and the method is simple enough for a weeknight. Low and slow is the secret — the longer simmer lets chili powder soften and the flavours deepen. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Serves 56
- Level Easy
Ingredients
- 3 tbsp Flour
- 3 tbsp Chili Powder
- 3 tbsp Vegetable Oil
- 3 cup Water
- 10 ½ lb (680 g) grated cheddar cheese
- 1 large Chopped Onion, chopped
- ~20 corn tortillas
Method
- Preheat oven to 350°F (175°C).
- 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.
- 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 ?
- Cover the enchiladas with the remaining cheese, onions, and chili gravy.
- Bake in oven for about 5 minutes—longer will toughen the cheese.
Tips for the best Cheese Enchilada
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Keep the simmer gentle. A hard boil toughens chili powder and drives off the liquid too fast.
- Read the whole method before you start and measure out the 7 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Fusion twist: keep the method but swap the spices for your own favourites — the Tex-Mex base takes well to it.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
What can I substitute for chili powder?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Cheese Enchilada recipe easy to make?
It is rated easy: 7 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.
Can I make Cheese Enchilada ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
How many people does this Cheese Enchilada recipe serve?
As written it serves 56. The quantities scale up or down in a straight line, so double everything for 56×2.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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