Cheese Enchiladas

Words cannot describe how happy I was to find the Homesick Texan blog.  Although I am in love with the food here (especially the bread and cheese), as a Texan living in Montreal, I often find myself in Tex-Mex withdrawal.  While I've gotten good at improvising with refried beans (tacos, burritos, and other creations) and fajitas, sometimes a girl just wants an enchilada.  Canned enchilada sauce is difficult to find here and just doesn't satisfy the craving.  Then I found this recipe ... the only problem I still have making enchiladas here is the difficult finding corn tortillas ... at least they're not that hard to make (follow the instructions on corn flour or masa harina)!  I, of course, skipped the onions and just added some onion powder to the chili gravy.

Cheese Enchiladas from Homesick Texan (from Robb Walsh)

Ingredients for Chili Gravy
1/4 cup lard (or vegetable oil)
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
2 tbsp chile powder
2 cups chicken broth (or water)

1. Heat the oil in a skillet over medium-high heat.
2. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
3. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
4. Add chicken broth or water, mixing and stirring until the sauce thickens.
5. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups.

Ingredients for Enchiladas
1/2 cup vegetable oil
8 corn tortillas
3 cups shredded cheddar cheese
One medium onion, diced
2 cups chili gravy


1. Preheat the oven to 450F.
2. Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in a cloth until all 8 are heated.
3. Pour 1/2 cup of chili gravy in a baking pan.
4. Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.
5. Place rolled tortilla in baking dish, seam side down.
6. Continue with remaining tortillas.
7. Take remaining chili gravy, and pour it over the rolled tortillas.
8. Sprinkle remaining cheese and onions on top.
9. Bake for 10 minutes or until sauce is bubbly and cheese is melted.