Tex-Mex Cheese Enchiladas with Chili Gravy

Name: Tex-Mex Cheese Enchiladas with Chili Gravy
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: TexMex
Ingredients: 1/4 cup vegetable oil or lard; 1/4 cup all-purpose flour; 1/2 teaspoon black pepper; 1 teaspoon kosher salt; 1 teaspoon powdered garlic; 2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 2 tablespoons chili powder; 2 cups beef broth, chicken broth, or water; 1/2 cup vegetable oil; 8 corn tortillas; 3 cups shredded cheddar cheese; 1 medium yellow onion, diced

6 steps

Prep:1hCook:25min

Tex-Mex is not Mexican food. That’s right, even though most of the restaurants you see all over Texas say that they’re Mexican, they’re not. But that’s OK. When Diana Kennedy bellyached that the food Texans were cooking was an abomination of her beloved la cocina Mexicana, Texans replied, “You’re right. Tex-Mex is a cuisine of its own!” What makes these enchiladas so special? It’s the chili gravy, a Tex-Mex classic and said to be the essence of the cuisine itself. Chili gravy is a mash-up between flour-based gravy and Mexican chile sauce. It’s a smooth and silky substance, redolent with earthy cumin, smoky chiles and pungent garlic. It’s not fiery, as it was originally created by Anglos, but it does have flavor. There’s no meat in chili gravy—it’s just fat, flour, chicken broth and spices. On a cold day, sometimes you need comfort food, and these cheesy, not too spicy, taste of Texas enchiladas fit the bill like almost nothing else.

Updated at: Thu, 17 Aug 2023 12:35:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories984.3 kcal (49%)

Total Fat73 g (104%)

Carbs55.2 g (21%)

Sugars2.2 g (2%)

Protein27.8 g (56%)

Sodium1601.2 mg (80%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

For the Chili Gravy

¼ cupvegetable oil

or lard

¼ cupall-purpose flour

½ teaspoonblack pepper

1 teaspoonkosher salt

1 teaspoonpowdered garlic

2 teaspoonground cumin

½ teaspoondried oregano

2 tablespoonschili powder

2 cupsbeef broth

chicken broth, or water

For the Cheese Enchiladas

½ cupvegetable oil

8corn tortillas

3 cupsshredded cheddar cheese

1yellow onion

medium, diced

Instructions

For the Chili Gravy

Step 1

To make the 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.

Step 2

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.

For the Enchiladas

Step 3

To make the enchiladas, preheat the oven to 450° F and grease a large baking dish.

Step 4

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.

Step 5

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.

Step 6

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.

View on Homesick Texan (Lisa Fain)

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