Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tbsp flour
- 3 tbsp chili powder
- 3 tbsp vegetable oil
- 3 cups water
- 1½ pounds (680 g ) grated cheddar cheese
- 1 large onion , chopped
- ~20 corn tortillas
Directions
Preheat oven to 350°F (175°C).
Fry chili powder and flour in oil in a 10–12- inch (25–30 cm) skillet until emulsified. Add water, bring to a simmer , and then stir for ~5 minutes until slightly thickened. Turn down heat to low.
Soak one tortilla in the chili gravy until softened (20–30 seconds). Remove tortilla from gravy, place flat on a plate, and add ~1 tbsp cheese and ~1 tbsp onion to center of the tortilla. Roll it up, and place with edges facing down in a 9 x 12-inch (23 x 30 cm) baking pan. Repeat this until you have used all the tortillas. If you get low on the gravy at the end, stir in ⅛–¼ cup of water.
Cover the enchiladas with the remaining cheese, onions, and chili gravy.
Bake in oven for about 5 minutes—longer will toughen the cheese.
Serve hot.