Original Cheese Enchiladas with Chili Gravy

Name: Original Cheese Enchiladas with Chili Gravy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 473 milliliters chicken broth; 2 Tbsps chili powder; 8 corn tortillas; 59 milliliters flour; 2 teaspoons powdered garlic; 2 teaspoons ground cumin; 1 teaspoons ground black pepper; 355 milliliters chopped onion (from about 1 large onion); 1 teaspoons dried Mexican oregano; 1 teaspoon salt; 710 milliliters shredded Cheddar cheese; 118 milliliters lard or vegetable oil

You can never have too many main course recipes, so give Original Cheese Enchiladas with Chili Gravy a try. This recipe serves 4. Watching your figure? This vegetarian recipe has 766 calories, 27g of protein, and 58g of fat per serving. If you have powdered garlic, chili powder, salt, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mexican cuisine.

Instructions

Add the lard or vegetable oil to a large skillet set over medium-high heat. When warm, whisk in the flour until there are no lumps. Continue stirring with the whisk until the roux is light brown, three to four minutes.

Ingredients you will need

Vegetable Oil

All Purpose Flour

Lard

Equipment you will use

Frying Pan

Whisk

Add all the dry ingredients, stir well, and let cook for one minute.

Pour in the chicken broth and stir until mixture is smooth. Once it comes to a boil, reduce heat to low to maintain a slow simmer. Cook until thick and rich, about 15 minutes.

Ingredients you will need

Chicken Broth

For the cheese enchiladas: Adjust oven rack to bottom third position, and preheat the oven to 450°F.

Ingredients you will need

Cheese

Equipment you will use

Oven

Add the lard or vegetable oil to a small skillet set over medium-high heat. When oil stars to shimmer, add one of the corn tortillas. Cook until puffed up and lightly browned, about 30 seconds total. Flip halfway through with a pair of tongs. When done, transfer the tortilla to some paper towels. Repeat process with remaining tortillas.

Ingredients you will need

Corn Tortilla

Cooking Oil

Tortilla

Lard

Equipment you will use

Paper Towels

Frying Pan

Tongs

Take two of the tortillas, and add a 1/4 cup of cheese and 1 tablespoon of chopped onion to each.

Ingredients you will need

Tortilla

Cheese

Onion

Roll them up, and place them, seam side down, on an oven proof plate. Top with 1/2 cup of the chili gravy, followed by 1/4 cup of cheese. Repeat process three more times.

Ingredients you will need

Cheese

Chili Pepper

Gravy

Roll

Equipment you will use

Oven

Transfer the plates to the oven and bake until the sauce is bubbling and the cheese has completely melted, about 10 minutes. Carefully remove the plates and garnish with more of the chopped onion.

Ingredients you will need

Cheese

Onion

Sauce

Equipment you will use

Oven

Serve immediately.

Equipment

Ingredients

Servings:

473milliliters

chicken broth 2Tbsps

chili powder 8

corn tortillas 59milliliters

flour 2teaspoons

powdered garlic 2teaspoons

ground cumin 1teaspoons

ground black pepper 355milliliters

chopped onion (from about 1 large onion)1teaspoons

dried Mexican oregano 1teaspoon

salt 710milliliters

shredded Cheddar cheese 118milliliters

lard or vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try DeLoach Russian River Pinot Noir. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 14 dollars per bottle.