Tex-Mex Enchiladas

Chop the onion and brown the hamburger meat with the onion. While it is cooking, season it with 1/2 Tablespoon chili powder and the cumin. You can also add garlic salt, or just anything else you like, to taste. Remove the meat and onion from the pan, but leave the fat.

Now, you are going to make the gravy that is so crucial to Tex-Mex cooking. Add the flour and the remaining chili powder to the meat drippings, making a nice roux. Whisk as you are putting it in to make sure it is all smooth. Next, slowly add the chicken broth. Cook for a minute or two, until it has thickened nicely. It should be the consistency of thin gravy. If it is too thick, add a little more chicken broth or water. If it is not thick enough, make a little slurry of equal parts flour and water, and slowly add it to the gravy as you whisk. Then, you want to add the caldo de pollo. This is Mexican chicken bouillon. We can find it on the ethnic aisle at our grocery store, but if you can’t find it, add 2 cubes of chicken bouillon, and some garlic salt to taste.

When the gravy is done, remove it from the heat while you assemble the enchiladas. First, you’re going to need to fry the tortillas. Heat up the oil in a small pan, and dip each tortilla in the hot oil for about 3 seconds per side. You don’t want them to get hard, just soften up. After all the tortillas are fried, you’re ready to assemble. Put a little of the meat/onion mixture and a little cheese in each tortilla. Roll up and place in a casserole dish, seam side down. You can also just make some plain cheese enchiladas if you want to—just leave out the meat, and add some raw onions if that sounds good to you. When you have rolled all the tortillas, pour the delicious gravy over the whole thing, top it with more cheese and pop it in a 350-degree oven until the cheese melts and it’s all bubbly and delicious.

Sit down and enjoy the best enchiladas you’ll ever have! Yum!