CLS02
October 10th, 2015, 08:08 PM
This post is dedicated to my friend here, Jaffe. He is totally kewl beans and I like him a lot! :whoops:
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South Texas Cheese Enchiladas with Chile Gravy
2 tablespoons extra virgin olive oil
3 tablespoons chili powder
2 tablespoons flour
2 cups chicken broth
1/2 teaspoon cumin
1/2 teaspoon ground oregano (use Mexican oregano if available)
1/4 teaspoon garlic powder
1/4 teaspoon garlic salt
1/2 cup grated mild cheddar cheese (for topping)
10 slices Monterrey Jack cheese (approximately 1/8" x 3/4" x 3")
10 corn tortillas
1 cup finely chopped onion
4 tablespoons olive oil
Preheat oven to 375 degrees F.
In a heavy skillet heat 2 tablespoons oil over moderate heat. Add chili powder and stir for 30 seconds. (* In a separate skillet, brown 1-pound lean ground beef, as an option.)
In a jar with lid, mix flour with cold water, shake well. Add to chili powder, stirring constantly. Add cumin, oregano and garlic seasonings. (* Add the browned ground beef, if desired.) Reduce heat to simmer, stirring frequently until sauce is thickened, about 5 minutes. Remove sauce from heat. Reserve 1/2 cup cheese for top.
Heat 1/3 cup of oil in a shallow 10" skillet. Using tongs, dip tortillas one at a time in hot oil until flexible, about 5 seconds per side; then dip in above sauce. Lay tortilla in 9x13" baking dish and put 1/10th of the cheese and about 2 tsp. of chopped onions, on each tortilla and roll. Arrange enchiladas seam side down in baking dish. Pour any remaining sauce over enchiladas, especially on ends, scatter remaining onions over all and top with reserved cheese. Bake until hot and bubbly, 10 to 15 minutes.
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My mom and I made this dish a couple weekends ago. We have made it before a few times but this time seemed like it was easier. It does create a big mess, so it's easier to have the sink filled with soapy water and then also if you have another person to help.
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South Texas Cheese Enchiladas with Chile Gravy
2 tablespoons extra virgin olive oil
3 tablespoons chili powder
2 tablespoons flour
2 cups chicken broth
1/2 teaspoon cumin
1/2 teaspoon ground oregano (use Mexican oregano if available)
1/4 teaspoon garlic powder
1/4 teaspoon garlic salt
1/2 cup grated mild cheddar cheese (for topping)
10 slices Monterrey Jack cheese (approximately 1/8" x 3/4" x 3")
10 corn tortillas
1 cup finely chopped onion
4 tablespoons olive oil
Preheat oven to 375 degrees F.
In a heavy skillet heat 2 tablespoons oil over moderate heat. Add chili powder and stir for 30 seconds. (* In a separate skillet, brown 1-pound lean ground beef, as an option.)
In a jar with lid, mix flour with cold water, shake well. Add to chili powder, stirring constantly. Add cumin, oregano and garlic seasonings. (* Add the browned ground beef, if desired.) Reduce heat to simmer, stirring frequently until sauce is thickened, about 5 minutes. Remove sauce from heat. Reserve 1/2 cup cheese for top.
Heat 1/3 cup of oil in a shallow 10" skillet. Using tongs, dip tortillas one at a time in hot oil until flexible, about 5 seconds per side; then dip in above sauce. Lay tortilla in 9x13" baking dish and put 1/10th of the cheese and about 2 tsp. of chopped onions, on each tortilla and roll. Arrange enchiladas seam side down in baking dish. Pour any remaining sauce over enchiladas, especially on ends, scatter remaining onions over all and top with reserved cheese. Bake until hot and bubbly, 10 to 15 minutes.
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My mom and I made this dish a couple weekends ago. We have made it before a few times but this time seemed like it was easier. It does create a big mess, so it's easier to have the sink filled with soapy water and then also if you have another person to help.