• Join Home Gardening Forum

Cheese Enchiladas with Chili Gravy

w_r_ranch

Master Gardener
Administrator
Moderator
Plus Member
Messages
6,450
Location
South Central Texas
Planting Zone
8b

Gravy.jpg


1/4 Cup lard or vegetable oil
1/4 Cup all-purpose flour
1/2 Teaspoon black pepper
1 Teaspoon sea salt
1 Teaspoon powdered garlic
2 Teaspoon ground cumin
1/2 Teaspoon dried oregano
1 Tablespoon chili powder
2 Cups beef or 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 the black pepper, salt, powdered garlic, ground cumin, dried oregano and chili powder and continue to cook for 1 minute, constantly stirring and blending ingredients. Add 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.
Yield: 2 cups (enough for 8 enchiladas)

Now it's time to make the enchiladas themselves:





1/2 Cup vegetable oil
8 Corn tortillas
3 Cups shredded cheese
1 Medium onion, diced
2 Cups chili gravy


Preheat the oven to 450 & grease a large baking dish.

Pour the oil in a small skillet & 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 plus 1 tablespoon of onion in the center & roll it. Place rolled tortilla in baking dish, seam side down. Continue with remaining tortillas.

Take remaining chili gravy & pour it over the rolled tortillas. Sprinkle remaining cheese & onions on top. Bake for 10 minutes or until sauce is bubbly & cheese is melted.

Enjoy!!!


 
Top