I'm looking for a good cheese enchilada recipe, nothing using canned chili ... any ideas? Happy Cinco de Mayo!|||Tex-Mex Cheese Enchiladas For the Enchiladas: * 12 corn tortillas * 1/2 cup olive or canola oil * 2 large yellow onions * 4 cups grated Longhorn cheese * Chili Gravy (recipe follows) For the Chili Gravy * 2 tablespoons shortening or lard * 2 tablespoons flour * 2 tablespoons chili powder (see below) * 3 cups Warm water * salt to taste For the Chili Gravy, make a light roux by melting the shortening or lard in a skillet and stirring in the flour. Stir and cook a few minutes until the flour has browned a little. Add the chili powder, water and salt, and continue to stir and cook until mixture has thickened. Set aside and keep warm. For the Enchiladas, lightly grease a 9x13-inch Pyrex dish, and preheat your oven to 400掳F degrees. Chop the onions, grate the cheese, and set aside. Heat the oil in a second skillet. Have the corn tortillas ready. Putting the enchiladas together is just a series of steps. And if you're the kind of cook that freaks out when the kitchen gets a little messy, you might want to consider finding a good Tex-Mex restaurant instead. 1. Pick up a tortilla with tongs and place it into the hot oil for about 15 seconds. This first step is to soften the tortilla. 2. Remove the tortilla from the oil, letting the excess oil drip back into the skillet. 3. Dip the tortilla into the chili gravy, coating both sides. 4. Place the now-coated tortilla in the 9x13-inch pan, put a handful of grated cheese and onion on one edge of the tortilla, and roll it up. 5. Place the rolled tortilla flat-side-down in one end of the pan. 6. Repeat ths process with the remaining 11 tortillas. The pan should be full. 7. Pour the remaining Chili Gravy on top of the enchiladas. 8. Sprinkle the enchiladas generously with the remaining grated cheese. Bake for about 10 minutes until the cheese is bubbly. Serve at once. Makes four servings of three enchiladas each. Garnish with chili gravy, Crema or sour cream. On the side, serve Mexican Red Rice and Refried Beans|||You're welcome. Enjoy! Report Abuse |||I am from New Mexico and here we serve the enchiladas flat. You can roll them and place in an oblong oven dish and heat in the oven. If you choose to make the enchiladas that way, pour some of the chili verde over the top and heat for about 1/2 hour at 350 degrees. Top with more cheese and heat until the top cheese melts. You can use any cheese or a combination of cheeses. I often use a combination of Monterey Jack and cheddar. I am giving you my recipe for chili verde since I love green chili. While I make the sauce in the fall when I can get the fresh chilies, I also use frozen chili - to be honest, I can not taste the difference and it sure saves a lot of time and effort to use the frozen. If you make your own chili verde, be sure to wear gloves and do not touch your skin - chilies will burn you. Cheese Enchiladas 12 corn tortillas 4 tablespoons oil or lard 1 clove garlic 1 tablespoon flour 4 cups chili verde salt to taste 2 cups cheese, grated 1/2 cup minced onion Fry tortillas in fat to soften. Heat garlic in oil then discard garlic. Blend flour into oil. Stir in green chili sauce and heat thoroughly. If mixture is too thick, add water. Add salt to taste. Layer tortillas with sauce, minced onion and cheese on oven-proof plates. Sprinkle more cheese on top. Use 3 tortillas for each serving. Place in oven to allow cheese to melt. Chili Verde 12 to 18 Anaheim or poblano chili peppers, seeded & chopped 2 jalapeno pepper, seeded & chopped 4 cloves garlic, coarsely chopped 1 medium onion, chopped 3 tablespoons flour 1 teaspoon garlic salt 2 to 3 cups water Roast peppers over an open flame or under a broiler until black and blistered. Place in a paper bag and let steam for 5 minutes. Remove from bag and run under water to remove blacked skin. Remove top; slit open and remove membranes and seeds. (You should have 2 1/2 to 4 cups.) Place chili peppers in a blender container or food processor bowl with the garlic, onion, flour and garlic salt. Blend or process on low speed until smooth. (If mixture does not blend easily, add about 1/2 cup of water.) Pour into a medium saucepan; add water. Cook and stir until slightly thickened and blubbly. Reduce heat and boil gently, uncovered, about 30 minutes, stirring occasionally, until reduced to about 4 cups.|||Quick Mexican Cheese Enchiladas: 25 min 5 min prep 12 servings 12 flour tortillas or corn tortillas 1/2-1 lb grated cheddar cheese, or a blend of your favourite cheeses Sauce 8 ounces sour cream 4 ounces chopped green chili peppers 4-6 green onions, chopped (including 2 or 3 inches of the stem) 1 (8 ounce) can cream of chicken soup 1/2 cup enchilada sauce Garnish salsa, if desired sour cream, if desired green onions (optional) 1. For sauce: Combine sour cream, peppers, green onions, soup, and enchilada sauce. 2. Spread a thin layer of the sauce in the bottom of a 9 x 13 baking pan. 3. In each tortilla place a small amount of grated cheese, reserving some cheese for the topping. Roll up and place seam side down in a 9x13 baking dish. Pour on the remaining sauce, making sure all tortillas are covered. 4. Sprinkle top with more cheese and bake Enchiladas at 400 degrees for 20-30 minutes or till cheese is bubbly. 5. To serve, place on plate and garnish with salsa, sour cream and a sprinkling of green onions.|||CHEESE AND ONION ENCHILADAS 2 cans cream of chicken soup 8 oz. sour cream 2 doz. corn tortillas 2-3 med. sized onions 1 sm. can chopped green chilies 1 lb. Monterey Jack cheese In saucepan combine soup, chilies and sour cream. Heat and reserve for sauce. Saute corn tortillas in oil for 2-3 seconds on each side. Drain. Shred the cheese and chop the onions fine. Put 1-2 tablespoons cheese and onion into each tortilla. Roll and place seam side down in a large greased casserole. Pour sauce over top of tortilla. Bake at 375 degrees for 25 minutes. Sprinkle remaining cheese on top and return to oven until cheese bubbles. Serves 8-12.

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