Tex-Mex Cheese Enchiladas
This recipe is reprinted with permission from the cookbook "Tex-Mex Diabetes Cooking" by Kelley Cleary Coffeen.
Ingredients
Tex-Mex Cheese Enchiladas
- 3 cups shredded 50% reduced fat sharp cheddar cheese, divided
- 12 6 inch Corn Tortillas, warmed
- 1 1/2 cups Tex-Mex Chile Gravy (see below)
- 1 cup shredded reduced fat Monterey Jack cheese
- 1 cup fat free sour cream
- 4 green onions, mostly green part, minced
- 1/2 cup sliced black olives
Tex-Mex Chile Gravy
- 1/4 cup olive oil
- 1/4 cup whole wheat flour
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 teaspoons ground cumin
- 2 Tablespoons chili powder
- 1/8 tsp cayenne
- 2 cups low-sodium beef broth
Instructions
Tex-Mex Chile Gravy
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In a large skillet, heat oil over medium heat.
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Lower heat, add flour, and stir continuously until the roux turns a light brown.
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Add the black pepper, garlic powder, salt, cumin, chili powder, and cayenne and continue to cook for 1 minute, stirring constantly.
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Slowly add broth, stirring until the sauce thickens.
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Turn heat to low and let sauce simmer for 10-15 minutes. Add water 1 Tablespoon at a time to adjust to the desired thickness.
Tex-Mex Cheese Enchiladas
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Preheat oven to 350°F and lightly coat a 13 x 9 inch glass baking dish with cooking spray.
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Place 1/4 cup cheddar cheese at end of tortilla. Roll up tortilla and place seam side down in the baking dish. Repeat with remaining tortillas.
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Spray rolled enchiladas with cooking spray and top evenly with gravy and Monterey Jack cheese.
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Bake until enchiladas are heated through and cheese is melted, about 20-25 minutes. Serve garnished equally with sour cream, onions, and olives.
Recipe Notes
I topped my enchiladas with shredded lettuce, olives, diced tomatoes and avocado slices. I could not find fat free sour cream in my local grocery store, so I used a light variety and used a little less.