Best 5 Enchiladas With Chili Gravy Recipes

TEX MEX ENCHILADAS WITH CHILI GRAVY RECIPE

Steps:

• Brown the 80/20 ground beef in a skillet over medium heat. When browned add chopped onion and cook for about 5 minutes. (If you use leaner ground beef, you will need to add a couple of tablespoons of oil.)
• Add chili powder, cumin, oregano (Mexican oregano preferably), garlic powder, salt, and pepper and stir until seasoning covers all of the ground beef.
• Add the flour and stir in with the seasoned ground beef.
• Pour in the chicken broth and bring it up to a boil. Then lower the heat and let it simmer for about 20 minutes, stirring occasionally. When it thickens up, then it is ready to pour over the cheese enchiladas.
• Meanwhile, heat the corn tortillas in a little oil in a hot skillet or griddle over medium heat. You want to just heat the corn tortillas for about 30 seconds to 1 minute on each side, just until the corn tortillas are soft but not long enough to fry them. When the corn tortillas are soft and pliable, then remove them, drain any excess oil, and place either in a tortilla warmer or on a plate with paper towels.
• Preheat the oven to 400 degrees F.
• Ladle about a half cup of the chili gravy into the bottom of a 9x13 pan.
• Add about 1/4 cup of shredded cheddar cheese on the lower third of a corn tortilla. Then tightly roll the corn tortilla around the cheese and place seam side down in the 9x13 baking dish. Repeat until you have rolled all enchiladas.
• Pour the remaining chili gravy over the enchiladas, and sprinkle about 1 cup of shredded cheese evenly over the top of the enchiladas.
• Bake in a preheated oven for 20 minutes.
• Serve the enchiladas hot, and top with chopped onions or chopped cilantro just before serving.

ENCHILADAS WITH CHILI GRAVY

Steps:

• 1. 1. For sauce, in large saucepan or dutch oven, brown ground beef with onions, garlic powder, salt and pepper. Drain. Add broth, tomatoes, chili powder, paprika and cumin. Mix well and bring to a boil. Reduce heat to simmer for 1 hour.
• 2. 2. In small bowl mix cornstarch and water until cornstarch is completely dissolved. Gradually add to chili sauce, stirring constantly. Continue cooking 5 minutes.
• 3. 3. For enchiladas, heat oven to 350.
• 4. 4. Heat about ½ inch of oil in small skillet, until hot but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side. Drain on paper towels.
• 5. 5. In a large bowl, combine cheddar cheese and onion. Mix well. Spoon about 1/3 cup cheese mixture down the middle of each tortilla. Roll up and place seam side down in 2 11x7 inch baking dishes. Top with chili sauce. Cover with foil.
• 6. 6. Bake 10 minutes or until hot.
• 7. 7. Remove foil. Sprinkle with American cheese*. Continue baking 2 minutes or until cheese melts. * I use Cheddar only - very difficult to shred American Cheese and I prefer unprocessed cheese.
• 8. This recipe will make more than enough gravy for the recipe so I store the extra in a freezer container in the freezer. This way I have some ready for the next time. Takes no time at all to put together.

CHEESE ENCHILADAS WITH CHILI GRAVY

Steps:

• Prepare the chili gravy: In a medium sauté pan set over medium-high heat, heat oil or fat until it begins to shimmer. Whisk in flour and stir continuously until it turns into a light brown roux, roughly the color of coffee ice cream, about 10 minutes.
• Add salt, pepper, garlic powder, cumin, oregano and chile powder and whisk to combine, then continue whisking for another minute or so, until roux becomes fragrant.
• Add chicken broth, slowly, 1/2 cup at a time, whisking until sauce begins to thicken. Turn heat to low and let sauce simmer an additional 15 minutes or so. Add broth as needed to adjust the thickness of the gravy. Keep warm.
• Heat oven to 450 degrees.
• Prepare the tortillas: In a medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 to 15 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
• Using a ladle, put about 1/2 cup chili gravy in the bottom of an 8-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, then place it seam-side down in the pan, nestling each one against the last. Ladle chili gravy over the top of the rolled tortillas and sprinkle remaining cheese over the top.
• Transfer to oven and bake until sauce bubbles and cheese is melted, approximately 10 to 15 minutes. Sprinkle chopped onions over top and serve immediately.

CHEESE ENCHILADAS WITH CHILI GRAVY

Steps:

• To toast the cumin seeds, lay them on a shallow cookie sheet and bake in a 350 degree oven for 5 minutes.
• Grind with a spice grinder or mortar and pestle.
• The toasting will give the cumin a mellower, pleasant flavor.
• In a saucepan, brown the meat with the onion and garlic.
• Drain fat.
• Add bacon drippings if desired.
• Allow drippings to melt.
• Add the stock cumin, oregano, salt, and ground ancho.
• Let simmer 50 min, until meat is tender and liquid has thickened a bit.
• Mix the masa harina in a small bowl with 2 T.
• of the liquid from the gravy.
• Stir the masa mixture back into the gravy.
• Stir very thoroughly to help the masa dissolve.
• It will thicken the gravy.
• Allow to simmer 10 min more.
• Preheat the oven to 350 degrees.
• Grease a med.
• baking dish.
• Mix the cheese and chopped onion together.
• Soften the tortillas by dipping them quickly into 1/2- 1 inch of oil in a small skillet.
• Remove quickly with tongs.
• Don't allow the tortillas to become crisp.
• You just want them to go limp, to make them easier to handle for rolling.
• Drain tortillas lightly.
• If you are using fresh or homemade tortillas, they will not need to be dipped in oil.
• Using the tongs again, dip tortillas in the chili gravy to lightly coat.
• Lay on a plate and sprinkle 1/4 c.
• of cheese/onion filling into each tortilla, then roll up.
• Transfer to the greased baking dish.
• Repeat process with each tortilla until all filling has been used, or pan is full.
• Top the enchiladas with the remaining gravy, submerging each enchilada in sauce.
• Bake for 15-18 minutes.
• Enchiladas should be heated through and sauce should be bubbling.
• Sprinkle with cheese, onion, and jalapeno if desired.

CHILI GRAVY ENCHILADAS

Steps:

• Chili Gravy:.
• Heat the vegetable oil in a skillet over medium heat. Add the flour and stir continuously for 3 to 4 minutes until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, stirring continuously to blend well. Add chicken broth gradually, mixing and stirring until the sauce thickens. Let sauce simmer on low for 15 minutes, adding water to adjust thickness.
• Enchiladas:.
• Heat the oil in a small skillet over medium heat for 3 minutes. Using tongs, place a tortilla in the hot oil for 30 seconds or until lightly browned and soft. Place on paper towel to cool. Place the cooled tortilla on a plate. Ladle 1 cup of the chili gravy onto a 2 quart square oven proof pan. Place 1/4 cup of American cheese and 1 tablespoon chopped onion (optional) in the center of the tortilla and roll the tortilla around the filling. Repeat with the other tortillas. Cover the enchiladas with 1 cup gravy. Sprinkle with 1 cup of shredded mild cheddar cheese (optional). Bake at 450 degrees for 10 minutes or until sauce bubbles and the cheese is melted. Serve immediately with mexican rice and refried beans.