Tex Mex Cheese And Onion Enchiladas With Chili Gra... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Was craving some mexican food and decided to try out this recipe I've had laying around for awhile. I really enjoyed it. There's nothing fancy about this recipe and it's far from healthy or lowfat.... This my friends is pure comfort food. Read more . : ) Enjoy! Ingredients:
chili gravy (adapted from a robb walsh recipe) - makes 2 cups |
1/4 cup 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 |
2 cups chicken broth (or water) (i used a combination of both) |
for the cheese enchiladas (makes 8) |
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. i used monterey jack and cheddar as that's what i had) |
one medium onion, diced |
2 cups chili gravy |
Directions:
1. Chili Gravy:
2. Heat the oil in a skillet over medium-high heat.
3. 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. This browns fast so don't over do or you will have a very burnt tasting gravy.
4. Add chicken broth or water, mixing and stirring until the sauce thickens.
5. Turn heat to low and let sauce simmer for 15 minutes or so. Add water to adjust the thickness. Pull off heat to cool.
6. For the Cheese Enchiladas:
7. Preheat the oven to 450.
8. Pour the oil in a small skillet, and heat the tortillas one at a time quickly just to soften. Keep them wrapped in a cloth until all are heated.
9. Pour 1/2 cup of chili gravy in a baking pan.
10. Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.
11. Place rolled tortilla in baking dish, seam side down.
12. Continue with remaining tortillas.
13. Take remaining chili gravy, and pour it over the rolled tortillas.
14. Sprinkle remaining cheese and onions on top.
15. Bake for 10 minutes or until sauce is bubbly and cheese is melted. Let cool for about 5 minutes before serving with refried bean and rice.
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