BEST BEEF ENCHILADAS
These enchiladas are absolutely amazing! Truly a recipe your family will love.
Provided by country_cooker
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
- Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
- Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 583.2 calories, Carbohydrate 46.1 g, Cholesterol 93.7 mg, Fat 29.2 g, Fiber 7.1 g, Protein 33 g, SaturatedFat 12.2 g, Sodium 1216.3 mg, Sugar 1.2 g
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
CHEESE ENCHILADAS WITH CHILI GRAVY
This recipe comes from "Texas Home Cooking". You can find ground ancho powder at Penzey's spices and Mexican grocery stores. I have had difficulty keeping my enchiladas tightly rolled using this recipe, but they still taste fantastic!
Provided by belkathy
Categories Cheese
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1136.9, Fat 76.5, SaturatedFat 43.2, Cholesterol 255.7, Sodium 2822.4, Carbohydrate 42.9, Fiber 5.4, Sugar 4.6, Protein 69.7
CHILI GRAVY ENCHILADAS
This recipe is adapted from Larry's Original Mexican Restaurant in Richmond, Texas. The American cheese really makes this dish. If you like authentic Tex-Mex enchilada's, you are in for a treat! These are good without the cheddar cheese on top.
Provided by Mia Bella
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 688, Fat 48.2, SaturatedFat 7.4, Cholesterol 1.4, Sodium 3364.7, Carbohydrate 55.4, Fiber 5.3, Sugar 1.1, Protein 11.5
ENCHILADAS CON CARNE
There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you're fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)
Provided by Sam Sifton
Categories casseroles, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
- Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
- Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
- Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
- When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral 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 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.
- Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
- Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
Nutrition Facts : @context http, Calories 756, UnsaturatedFat 31 grams, Carbohydrate 41 grams, Fat 50 grams, Fiber 6 grams, Protein 38 grams, SaturatedFat 16 grams, Sodium 851 milligrams, Sugar 5 grams, TransFat 1 gram
CHEESY CHILI ENCHILADAS
If you love chili and cheese, this recipe is for you.
Provided by NASCAR24FAN
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
- Warm oil in a small skillet. Use tongs to dip tortillas into the oil one at a time, turning to warm both sides. Sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla. Roll tortillas to enclose cheese; place seam side down in the prepared baking dish.
- Combine the chili, onion, and half of the processed cheese in a large bowl. Pour the chili mixture over the tortillas; top with the remaining processed cheese.
- Bake in the preheated oven until hot and bubbly, about 20 minutes.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 24.1 g, Cholesterol 88.7 mg, Fat 36.5 g, Fiber 3.5 g, Protein 26.6 g, SaturatedFat 17.6 g, Sodium 1177.6 mg, Sugar 4.1 g
More about "chili gravy enchiladas recipes"
TEX MEX ENCHILADAS WITH CHILI GRAVY - FLAVOR MOSAIC
From flavormosaic.com
4.6/5 (48)Calories 569 per servingCategory Main Dishes
- 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.)
- 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.
CHILI GRAVY ENCHILADAS RECIPE ~ MACHEESMO
From macheesmo.com
3.5/5 Calories 716 per servingCategory Main Dishes
HOW TO MAKE THE FAMOUS EL FENIX ENCHILADA CHILI GRAVY
From thetiptoefairy.com
SYLVIA'S ENCHILADA KITCHEN: HOW TO MAKE CLASSIC CHILI …
From khou.com
TEX MEX ENCHILADAS RECIPE (CHEESE ENCHILADAS WITH …
From urbancowgirllife.com
CHILI CHEESE ENCHILADAS - SOUTHERN LIVING
From southernliving.com
BRISKET ENCHILADAS WITH TEXAS CHILI GRAVY! I’M A CALI GIRL ... - TIKTOK
From tiktok.com
AMANDA STONE: ENCHILADA RECIPES THAT ARE TASTY AND HEALTHY
From joplinglobe.com
CHEESE ENCHILADAS: THE ESSENCE OF TEX-MEX | HOMESICK TEXAN
From homesicktexan.com
THE DIFFERENCE BETWEEN ENCHILADA AND RANCHERO SAUCES
From tastingtable.com
CHILI GRAVY AND ENCHILADAS | ALLRECIPES
From allrecipes.com
JUICY PORK CARNITAS ENCHILADAS | THE RECIPE CRITIC
From therecipecritic.com
TEX-MEX ENCHILADAS WITH CHILI GRAVY - SOUTHERN KITCHEN
From southernkitchen.com
MENU PLANNER: STEAK, GREEN BEAN AND TOMATO SALAD HITS THE SPOT
From chicago.suntimes.com
CHICKEN ENCHILADAS WITH HOMEMADE CHILI GRAVY ENCHILADA SAUCE
From goodlifeeats.com
TEX-MEX CHEESE ENCHILADAS WITH RED CHILI GRAVY RECIPE - SERIOUS …
From seriouseats.com
CHEESE ENCHILADAS WITH CHILI GRAVY - HANGRY FORK
From hangryfork.com
BEEF ENCHILADAS WITH CHIPOTLE-PASILLA CHILI GRAVY - HOMESICK TEXAN
From homesicktexan.com
HOMEMADE ENCHILADA SAUCES FOR NEXT-LEVEL ENCHILADAS - ALLRECIPES
From allrecipes.com
WHITE CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE …
From pinterest.ca
ENCHILADAS WITH CHILI GRAVY RECIPE - THE WASHINGTON POST
From washingtonpost.com
TEX MEX CHEESE ENCHILADAS - HOUSE OF YUMM
From houseofyumm.com
MR BOB ON TWITTER: "RT @HATCHCHILECOLLC: HATCH CHILE QUESO …
From twitter.com
SYLVIA’S ENCHILADA KITCHEN’S CHEESE ENCHILADAS WITH CHILI GRAVY
From goodtaste.tv
You'll also love