WePlate
Ingredients
- 42 g (1.5 oz)Wheat flour
- 42 g (1.5 oz)Chili powder (US spice blend)
- 42 g (1.5 oz)Vegetable oil
- 680 g (24.0 oz)Cheddar
- 150 g (5.3 oz)Onions
- 1200 g (42.3 oz)Corn tortillas
Plus water, salt and pepper from your pantry.
Instructions
- Preheat the oven to 350°F (175°C).
- In a 10-12 inch (25-30 cm) skillet, fry the chili powder and flour in the oil until emulsified. Add the water, bring to a simmer, and stir for about 5 minutes until slightly thickened. Turn the heat down to low.
- Soak one tortilla in the chili gravy until softened (20-30 seconds). Remove it, place it flat on a plate, and add some cheese and some onion to the centre. Roll it up and place it, edges facing down, in a 9 x 12 inch (23 x 30 cm) baking pan. Repeat with all the tortillas. If the gravy runs low toward the end, stir in a little water.
- Cover the enchiladas with the remaining cheese, onion and chili gravy.
- Bake for about 5 minutes; longer will toughen the cheese.
- Serve hot.
