CHEESE ENCHILADAS WITH CHILI GRAVY
Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston. You can find similar ones served all over South Texas, often served with rice and refried beans. I think it's an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper. Make sure to leave some bare tortilla peeking out on each side of the gravy and cheese so it grows crackly and awesome.
Provided by Sam Sifton
Categories main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 658, UnsaturatedFat 29 grams, Carbohydrate 34 grams, Fat 50 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 18 grams, Sodium 630 milligrams, Sugar 3 grams, TransFat 1 gram
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Patrick Moonga
[email protected]I can't wait to make these enchiladas again!
Lily Mohmad
[email protected]These enchiladas were a great way to use up some leftover chili.
Joyce Amakye
[email protected]I made these enchiladas for a potluck and they were a big hit!
Kezia Wraggs
[email protected]I had some trouble rolling the enchiladas, but they still tasted great.
Saif Sheikh
[email protected]The gravy was a bit too spicy for my taste, but the enchiladas themselves were great.
Pheeb Kinz
[email protected]These enchiladas were delicious! I used a different cheese blend than the recipe called for, but they still turned out great.
olivia rose
[email protected]I'm not a huge fan of enchiladas, but these were really good! The chili gravy was the perfect touch.
Vivian Jones
[email protected]The cheese enchiladas with chili gravy were easy to make and turned out great! The gravy was especially good.
NINO DA GOD
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them.
Soirob Mahabub
[email protected]These cheese enchiladas with chili gravy were a hit with my family! The gravy was so flavorful and the cheese was perfectly melted. I will definitely be making this recipe again.