Yummmmm. We ate this meal to celebrate the last day of summer. That's right, like a month ago. I've been a very bad blogger. Forgive me. But it dawned on me today that part of why I have been feeling so overwhelmed is because I haven't been giving myself time to do what I want to do. So, in an effort to give myself a break, I am writing this post. I hope it inspires you to take a break from your crazy lives and make this delicious dish!

Let's get right to it! Quick! Go buy some corn tortillas, shredded cheese and an onion! Oh, and make that chili gravy I told you about. Now, preheat your oven to 450 and lightly grease a 9X13 baking dish. Spread 1/2 cup of the chili gravy in the baking dish. 
This is where the magic happens people. Yes, frying each tortilla seems a little extravagant, but I'm not joking, it totally makes the dish! It enhances the delicate taste of the corn tortillas (something I've always wondered how to do, my tortillas would always taste bland and dry) as well as makes them pliable for forming enchiladas. I almost skipped this step, erroneously supposing that I was wiser than Lisa Fain (the Homesick Texan). I'm so glad I didn't! 

Ok, now that I've convinced you to fry your tortillas, here's how you do it. Heat 1/2 cup of vegetable oil in a small pan. Heat the tortillas in the oil one at a time, for a couple of seconds per side. Stack them in paper towels and cover them while you heat up the others to keep them warm.
Fill each tortilla with 1/4 cup of cheese and 1 tablespoon of chopped onion. Roll it...
and place them seam down in the baking dish on top of the chili gravy.
Pour the rest of the chili gravy over the tortillas.
Sprinkle all the cheese you have left on top.
And the rest of the onion, too.
Bake for 10 minutes or until the cheese is melted and the sauce bubbles. Yummmmm. Even though I made these a month ago, I can still remember exactly how they taste sooo goooooood. I've made many an enchilada, much fancier versions too with homemade tomatillo sauce, but these are truly my favorite. So easy and they remind me of home!

Cheese Enchiladas
adapted from Homesick Texan

1/2 cup vegetable oil
10-12 corn tortillas
4 cups shredded cheddar cheese
1 medium onion, chopped
2 cups chili gravy

Preheat the oven to 450 and grease a 9X13 baking dish. Spread 1/2 cup of the chili gravy in the bottom of the baking dish.

Pour the oil in a small pan and warm up the tortillas individually. Wrap them in paper towels to keep them warm while you heat the rest. 

Spoon 1/4 cup of cheese and 1 tablespoon of onion in a tortilla and roll it. Place it seam down in the baking dish. Repeat with each tortilla.

Pour the rest of the chili gravy over the tortillas and spread it to make sure it covers evenly. Sprinkle the rest of the cheese and onion on top too. Bake for 10 minutes or until cheese is melted and sauce bubbles.

P.S. I'll share the recipe for a fresh, crisp accompanying salad soon!

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