I made 3 kinds of enchiladas.
Easiest is the chili enchiladas. Warm up 8 corn tortillas fill them with cheese- colby or cheddar- and onions, and place seam side down in a baking dish. Pour hot chili (any kind you like) over and bake until cheese is melted. Put some more cheese on top and melt. Serve, eat. I usually make these near the end of a pot of chili and everyone is tired of eating chili again.
Second kind is green tomatillo enchiladas. I use flour tortillas with this, but you can use corn. Again, warm up tortillas and fill with cheese (I use Monterrey jack with this one) and onions, but you can also put chicken or shrimp inside too. For the sauce I can make a tomatillo sauce, but usually I cheat and use about 1/2 lb of roasted tomatatillos that I have blended smooth and a jar of store tomatillo salsa verde. Meijer makes a great one so- lots of tomatillos, chilis, onions and garlic with a citrus zest. Pour the sauce over the tortillas , bake, when melted and oozy put some more cheese on top. You can also omit the tortillas on this- just bake chicken breasts or shrimp in the sauce and serve over rice. We used to make this for banquets at a hotel I worked for.
The last is chili gravy enchilads. I use Robb Walshs recipe for this-
Chili Gravy (from Robb Walsh)
1/4 cup lard (or vegetable oil)
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
2 T chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods)
2 cups chicken broth (or water)
Heat the oil in a skillet over medium-high heat.
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add chicken broth or water, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups.
1/2 cup vegetable oil
8 corn tortillas
3 cups shredded cheddar cheese (can make it with Velveeta for extra melting oomph and good ol' Tex-Mex authenticity)
One medium onion, diced
2 cups chili gravy
Preheat the oven to 450.
Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in a cloth until all 8 are heated.
Pour 1/2 cup of chili gravy in a baking pan.
Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.
Place rolled tortilla in baking dish, seam side down.
Continue with remaining tortillas.
Take remaining chili gravy, and pour it over the rolled tortillas.
Sprinkle remaining cheese and onions on top.
Bake for 10 minutes or until sauce is bubbly and cheese is melted.
Makes 8 enchiladas.