Black Pepper Free Cheese Enchiladas with Tex-Mex Chili Gravy
Total time55 min
Prep time20 min
Cook time35 min
4.8(18)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chili gravy
- 2 tbsp lard or vegetable shortening
- 2 tbsp all-purpose flour
- 3 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp dried oregano
- ¼ tsp salt
- 2 cups low-sodium beef broth
For the enchiladas
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded monterey jack cheese, divided
- ½ cup white onion, finely diced
- 12 corn tortillas (6-inch)
- ¼ cup vegetable oil
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- ¼ cup white onion, finely diced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
- 2
Melt the lard in a large saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until the roux turns a light tan color and smells nutty, about 2 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!