Sa Style Cheese Enchiladas
Indulge in the comforting flavors of Tex-Mex with these SA Style Cheese Enchiladas, a crowd-pleasing classic that’s perfect for weeknight dinners or special gatherings. These enchiladas feature tender corn tortillas gently softened in vegetable oil, stuffed with a rich combination of shredded cheddar and Monterey Jack cheeses and sweet diced onions. The signature chili gravy, made from a roux blended with bold spices like chili powder, cumin, and oregano, adds depth and a smoky kick to every bite. After baking to golden perfection, the enchiladas are topped with melted cheese and optionally garnished with fresh cilantro for a pop of color and flavor. Ready in just under an hour, this recipe serves six and pairs beautifully with a side of Mexican rice or refried beans. Perfect for lovers of authentic Tex-Mex cuisine, these enchiladas bring a taste of San Antonio straight to your table.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 cups chicken broth
- 0.5 teaspoon salt
- 12 count corn tortillas
- 4 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup diced onions
- 0.25 cup vegetable oil (for softening tortillas)
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat.
Add the flour to the saucepan and whisk constantly for 1-2 minutes to create a roux. The consistency should be smooth, and the mixture will smell slightly nutty.
Stir in the chili powder, ground cumin, garlic powder, onion powder, and dried oregano. Cook for an additional 30 seconds.
Gradually pour in the chicken broth while whisking continuously to prevent lumps from forming. Simmer for 5-7 minutes, stirring frequently, until the sauce thickens. Add salt to taste.
In a small skillet, heat 1/4 cup of vegetable oil over medium heat. Lightly fry each corn tortilla for 5-7 seconds on each side to soften them, then transfer them to a plate lined with paper towels to drain any excess oil.
Grease a 9x13-inch baking dish. Spread about 1/4 cup of the chili gravy in the bottom to prevent sticking.
Combine the shredded cheddar cheese, Monterey Jack cheese, and diced onions in a bowl.
Take one softened tortilla and add about 1/4 cup of the cheese-onion mixture in the center. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the chili gravy generously over the rolled enchiladas, making sure they are evenly coated.
Sprinkle any remaining cheese on top of the enchiladas.
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with freshly chopped cilantro, if desired, and serve immediately. Enjoy your SA Style Cheese Enchiladas!
Nutrition Facts
Calories |
4858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.3 g | 400% | |
| Saturated Fat | 151.4 g | 757% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 7039 mg | 306% | |
| Total Carbohydrate | 329.8 g | 120% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 13.1 g | ||
| Protein | 214.9 g | 430% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 5265 mg | 405% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1819 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
