TEX MEX ENCHILADAS WITH CHILI GRAVY RECIPE
Tex-Mex Enchiladas with Chili Gravy are cheese enchiladas covered with a beef chili con carne gravy, or enchilada sauce, and lots and lots of gooey cheddar cheese!
Provided by Michele @ Flavor Mosaic
Categories Main Dishes
Time 40m
Number Of Ingredients 13
Steps:
- 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.)
- Add chili powder, cumin, oregano (Mexican oregano preferably), garlic powder, salt, and pepper and stir until seasoning covers all of the ground beef.
- Add the flour and stir in with the seasoned ground beef.
- Pour in the chicken broth and bring it up to a boil. Then lower the heat and let it simmer for about 20 minutes, stirring occasionally. When it thickens up, then it is ready to pour over the cheese enchiladas.
- 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.
- Preheat the oven to 400 degrees F.
- Ladle about a half cup of the chili gravy into the bottom of a 9x13 pan.
- Add about 1/4 cup of shredded cheddar cheese on the lower third of a corn tortilla. Then tightly roll the corn tortilla around the cheese and place seam side down in the 9x13 baking dish. Repeat until you have rolled all enchiladas.
- Pour the remaining chili gravy over the enchiladas, and sprinkle about 1 cup of shredded cheese evenly over the top of the enchiladas.
- Bake in a preheated oven for 20 minutes.
- Serve the enchiladas hot, and top with chopped onions or chopped cilantro just before serving.
Nutrition Facts : Calories 569 kcal, Carbohydrate 38 g, Protein 41 g, Fat 29 g, SaturatedFat 14 g, Cholesterol 118 mg, Sodium 738 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
AUTHENTIC TEX-MEXICAN ENCHILADAS
Authentic enchilada recipe from San Antonio. The Enchilada Gravy recipe will make 3 quarts so use as much as you like then refrigerate or freeze the rest. Cook time includes time to make Enchilada Gravy and Chili con Carne. Prep time is the time to make the Enchiladas. Enchiladas can be frozen fully assembled then thawed and heated in the oven. This recipe looks complicated but it is so easy, just throw everything into two pots and simmer while rolling up the tortillas! Substitute store-bought enchilada sauce for the Tex-Mex lovers, the enchilada gravy is some heavy stuff!
Provided by MommyMakes
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Make Enchilada Gravy Sauce.
- Heat oil in large stockpot (at least 3 qt).
- Add flour and cook until browned, stirring constantly, you are making a roux, do not let it burn NOTE: this will have almost a "dough" consistency, don't be scared once the water is added it will thin into a thick gravy.
- Stir in chili powder, cumin, garlic, salt and pepper.
- Cook roux, stirring constantly, for at least 2-3 minutes. If you do not thoroughly cook the roux it will taste like flour mixed with oil.
- Gradually add the water, stirring until smooth.
- Boil gently for 15 minutes.
- Meanwhile make the Chili con Carne.
- Brown the ground beef in a large skillet.
- Add the garlic, cumin, bay leaf, salt and pepper.
- Cook for 15 minutes, stirring occasionally and adding a little water if the pan becomes dry.
- Add the chili powder and 1 cup of water and bring to a simmer.
- Simmer for 10 minutes, then remove the bay leaf and add the beans if using.
- Meanwhile make the Enchiladas.
- Preheat oven to 350°F.
- Soften tortillas, fill with American cheese and roll up.
- Place them seam side down in a baking dish and cover with Enchilada Gravy Sauce and Chili con Carne.
- Top with Pico de Gallo and more cheese to taste.
- Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.
Nutrition Facts : Calories 740.8, Fat 50.5, SaturatedFat 9.6, Cholesterol 51.4, Sodium 1955.8, Carbohydrate 52.4, Fiber 6.4, Sugar 1.1, Protein 21.9
TEX-MEX BEEF AND CHEESE ENCHILADAS
Cheese filled tortillas are covered with a spicy meat sauce and cheese before baking. Growing up all my life in South Texas, this dish was a staple!
Provided by RHONDA35
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes.
- While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top. Pour the meat sauce evenly over the rolled tortillas. Top with remaining cheese.
- Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.
Nutrition Facts : Calories 793.5 calories, Carbohydrate 40.4 g, Cholesterol 172 mg, Fat 49.1 g, Fiber 6.5 g, Protein 47.1 g, SaturatedFat 24.1 g, Sodium 1915.1 mg, Sugar 3.9 g
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