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Cheese Enchiladas with Chile Gravy
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Description
Tex-Mex at its best. Seek out good, locally made corn tortillas–try a local Mexican market. They’re worth finding.
Ingredients
- ¼ cups Vegetable Oil
- ¼ cups Flour
- ½ teaspoons Black Pepper
- 1 teaspoon Salt
- 1-½ teaspoon Garlic Powder
- 2 Tablespoons Chile Powder
- 2 teaspoons Cumin
- ½ teaspoons Dried Mexican Oregano
- 2 cups Chicken Broth
- 8 whole Corn Tortillas
- 3 cups Shredded Cheese (cheddar, Monterey Jack, Or A Mix Of Cheeses Are Great)
- 1 whole Medium Diced Onion
Preparation
For the chile gravy:
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 pepper, salt, garlic powder, chile powder, cumin, and oregano, and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add chicken broth, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness.
Preheat oven to 450.
Wrap tortillas in a paper towel and microwave 1 minute, or until tortillas are pliable and heated through.
Pour 1/2 cup of chile gravy into a baking dish. Spread 1/4 cup of cheese and 1 tablespoon of diced onion down the center of each tortilla. Roll tightly and place each enchilada into prepared baking dish. Pour the rest of the chile gravy over the enchiladas. Sprinkle remaining cheese and onions over enchiladas. Bake until sauce is bubbly and cheese is melted, about 10 minutes.
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2 Comments
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molchase on 9.12.2010
You can double the amount of gravy you make and use the leftovers as a base for tortilla soup: add 4 cups of chicken broth, a can of diced tomatoes, a can of roasted diced chiles, some black beans, some frozen corn, and a couple cups of cooked, diced or shredded chicken breast. Simmer for half an hour or so, and then serve garnished with tortilla chips, sour cream, and cilantro.
flyinaggie on 5.21.2010
This is exactly how I make them, except I have to go lower sodium by using low sodium chicken broth and not adding any salt. Can’t tell the difference in taste! This is the best, most authentic Tex-Mex chile gravy recipe, and it is addictive! I also buy frozen burritos and fry them until they’re crisp, top with the chile gravy and heat in the oven until the gravy bubbles. Top with Pico de Gallo and some shredded cheese, and bar the door, Katy, they’ll come a runnin’!