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
CHEESE & ONION ENCHILADAS WITH TEX-MEX CHILI GRAVY RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 15
Steps:
- Chili gravy: Heat oil in a medium skillet over medium-high heat. Stir in flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add remaining dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. May add water, or chicken broth, to adjust thickness, if necessary. Enchiladas: Preheat oven to 450°F. Pour 1 to 2 tablespoons oil in a small or medium skillet and heat tortillas, one at a time, on each side. Layer on plate and blot with paper towels. Pour 1/2 cup chili gravy in 7-x9inch baking pan. Put 1/4 cup cheese and 1tablespoon onion in center of each tortilla, roll up, and place, seam-side down, in baking dish. Pour remaining chili gravy over rolled tortillas, top with remaining cheese & onions. Bake for 15 to 20 minutes or until sauce is bubble and cheese is melted. Serve hot.
CHEESE ENCHILADAS IN RED CHILE GRAVY
Filled with Mexican Queso Blanco (a firm-textured mild fresh cheese) and slathered in red chile sauce (or "gravy," as they say in Texas), these are delicious and easy to make. Recipe from Ladies Home Journal.
Provided by BecR2400
Categories Cheese
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Make gravy:.
- Toast cumin in a large skillet over low heat, until fragrant, 2 minutes. Transfer to cup; set aside. Add ancho chiles to skillet and heat over low heat until chiles become pliable and fragrant, 3 to 5 minutes. Transfer to large bowl and cover with hot tap water; let stand 15 minutes, until very soft. Drain liquid from chiles. Discard stems and seeds; chop chiles.
- Heat oil in a small Dutch oven or medium saucepan over medium heat. Add cumin with onions, garlic, serrano and oregano and cook until vegetables soften, 5 minutes. Stir in chopped ancho chiles, broth, coffee and salt. Bring mixture to boil; sprinkle in masa harina. Reduce heat to medium-low and simmer mixture, partially covered, 1 hour. Transfer mixture to blender and puree. Return gravy to Dutch oven and keep warm on low heat. Makes 3 cups. (Can be made ahead. Cool. Cover and refrigerate up to 2 days. Reheat in a saucepan to a simmer.).
- Heat oven to 350 degrees F.
- Wrap warm tortillas in foil. Spoon 1 cup warm gravy into the bottom of a 13x9-inch baking dish. Place 1/4 cup cheese in center of one warm tortilla and roll up (keep remaining tortillas wrapped). Place enchilada seam side down in prepared dish. Repeat with remaining tortillas and cheese. Pour remaining 2 cups gravy over enchiladas. Cover dish with foil and bake until cheese has melted and gravy is hot, about 15 minutes. Garnish top with onion, if desired. Serve immediately.
- Makes 4 servings.
- NOTE: Time does not include standing time.
Nutrition Facts : Calories 425.8, Fat 21.3, SaturatedFat 9.8, Cholesterol 36.2, Sodium 1544.3, Carbohydrate 40.5, Fiber 7.1, Sugar 2.9, Protein 20.9
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