Picture from my homemade recipe
Ingredients
1-1/2lbs Mild cheddar cheese, grated
1/2ea Medium onion, chopped fine
Dash Minced jalapeno or serrano for garnish
1 batch Mexican Chili Gravy
1/2 inch to an inch in a small skillet Vegetable oil
12 – 16 Corn tortillas
Process
Preheat the oven to 350F
Grease a medium baking dish
In a bowl, mix the cheese with the onion
Warm the chili gravy if it has been refrigerated
Heat 1/2 to 1 inch of oil in a small skillet until the oil ripples
Using tongs, dunk each tortilla in the oil long enough for it to go limp (Couple of seconds)
Don’t let the tortillas turn crisp
Drain the tortillas lightly
Using tongs dip the tortillas in the gravy liquid to coat it lightly
Lay the tortillas on a plate, one at a time and sprinkle about 1/4 C of filling over it
Roll it up snugly
Transfer to the baking dish
Top the enchiladas with the remaining gravy to submerge the enchiladas in the sauce
Bake in the oven for 15-18 minutes, until the enchiladas are heated through and the sauce is bubbly
Remove from the oven and sprinkle immediately with cheese, onion, and jalapeno
With a spatula, serve 3-4 enchiladas per person
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