Cheese and Onion Enchiladas

Summary

A handwritten recipe for cheese-and-onion enchiladas with a made-from-scratch chili gravy, but the card never states an oven temperature for the final bake.

Key contents

• Chili gravy (makes 2 cups): 1/4 cup vegetable oil; 1/4 cup flour; 1/2 tsp pepper; 1/2 tsp sea salt; 1-1/2 tsp garlic powder; 2 tsp ground cumin; 1/2 tsp dried oregano; 2 cups chicken broth.
• Method: Heat oil in medium-high heat pot, stir in flour to make a light brown roux. Add remaining dry ingredients, continue cooking for 1 minute, stirring constantly. Add chicken broth, mixing and stirring until sauce thickens; simmer 15 minutes. May add water or broth to adjust thickness.
• Enchilada assembly: 3-4 T olive oil; 8 white corn tortillas; 3-1/2 cups shredded cheese (reserve 1/2 cup for top); 2 cups chili gravy; 1 medium onion, chopped.
• Method: Pour 1/2 cup gravy on bottom of a 7x9 pan. Put 1/4 cup cheese and 1 Tbsp onion in the center of each tortilla, top with remaining cheese and onions, pour gravy over top.
• Bake 15-20 minutes until bubbly and cheese is melted. No oven temperature is given anywhere on the card.
• The card does not explicitly instruct rolling/folding the tortillas around the filling — this is implied by the dish being called "enchiladas" but is not written as a step.
• Handwritten in pencil on torn/ragged-edge ruled notebook paper, two pages.