Ingredients
- chili gravy (adapted from a Robb Walsh recipe) - makes 2 cups shopping list
- 1/4 cup vegetable oil shopping list
- 1/4 cup flour shopping list
- 1/2 tsp black pepper shopping list
- 1 tsp salt shopping list
- 1-1/2 tsp powdered garlic shopping list
- 2 tsp ground cumin shopping list
- 1/2 tsp dried oregano (Mexican oregano is preferred if it’s available) shopping list
- 2 T chile powder shopping list
- 2 cups chicken broth (or water) (I used a combination of both) shopping list
- For the cheese Enchiladas (makes 8) shopping list
- 1/2 cup vegetable oil shopping list
- 8 corn tortillas shopping list
- 3 cups shredded cheddar cheese (can make it with Velveeta for extra melting oomph and good ol' Tex-Mex authenticity. I used monterey jack and cheddar as that's what I had) shopping list
- One medium onion, diced shopping list
- 2 cups chili gravy shopping list
How to make it
- Chili Gravy:
- Heat the oil in a skillet over medium-high heat.
- Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. This browns fast so don't over do or you will have a very burnt tasting gravy.
- Add chicken broth or water, mixing and stirring until the sauce thickens.
- Turn heat to low and let sauce simmer for 15 minutes or so. Add water to adjust the thickness. Pull off heat to cool.
- For the Cheese Enchiladas:
- Preheat the oven to 450.
- Pour the oil in a small skillet, and heat the tortillas one at a time quickly just to soften. Keep them wrapped in a cloth until all are heated.
- Pour 1/2 cup of chili gravy in a baking pan.
- Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.
- Place rolled tortilla in baking dish, seam side down.
- Continue with remaining tortillas.
- Take remaining chili gravy, and pour it over the rolled tortillas.
- Sprinkle remaining cheese and onions on top.
- Bake for 10 minutes or until sauce is bubbly and cheese is melted. Let cool for about 5 minutes before serving with refried bean and rice.
I doubled the recipe
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Fry some pintos in some oil for about 5 minutes.
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Smash beans and add some cumin and chili powder
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Add liquid from homemade beans you made (or use water or broth) and smash some more.
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Enjoy!
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The Rating
Reviewed by 6 people-
This sounds incredible. Great recipe and a very high 5.
chefmeow
in Garland loved it
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Sounds like the real deal - love it! Took a few times to get this one to come up (having trouble with the site today), but well worth the wait...Five forks, because that's all they'll let me give you...thanks a bunch!
Deb
debbie919
in Manahawkin loved it
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This looks like a great recipe... just like in the restaurant. Those are also wonderful photos. I plan on making these with my homemade Spanish rice and refried beans. I'll be back to rate it and let you know how it works for me. Thanks for posting t...more
wiseokc
in Oklahoma City loved it
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