After a few months of… well, life as we know it changing quite a bit, among other things going on personally, I’m trying to get back into posting recipes here. I was feeling kind of over it, but I have been realizing that friends, family, and others continue to use and enjoy my recipes, and I really enjoy sharing them. So I’m back, at least occasionally.
To get back into the swing of things, today I’m sharing one of my absolute favourite recipes. This is the kind of dish that might not look pretty, but it tastes fantastic. The reason I had waited for so long to share it is because it doesn’t photograph well (not to mention my lack of photography skills, which is one of the main reasons I’ve been feeling less-than-thrilled with doing this blog)… but, anyway, to hell with the photos. Let’s focus on the awesome recipe!
My family totally loves these enchiladas with chili gravy. The Tex-Mex chili gravy is the star of the show here. It is deceptively simple. This velvety smooth, spicy gravy has such a delicious flavour from the toasted spices. It starts out with a simple roux, then you toast the spices. Trust me on this, it’s really good. I like to keep the filling of the enchiladas basic, using just mild cheddar. The gooey cheese enchiladas go so well with the spicy gravy.
I have tried a few variations of these enchiladas, like adding shredded roast chicken and/ or sauteed chilis/ peppers to the filling, and using chicken stock instead of beef stock. I have made them spicier (to my taste) or milder (for the sake of young children). I think the recipe below is the very best version. Of course, feel free to tweak it to suit your needs and tastes. That’s one of the great things about enchiladas, you can easily change them as you like. Of course, I hope you will try the recipe as it is, at least the first time you make it.
Cheese Enchiladas with Chili Gravy
Yield: 3-6 servings (1 serve: 1-2 tortillas)
The Tex-Mex chili gravy is the star of the show here. It is deceptively simple. This velvety smooth, spicy gravy has such a delicious flavour from the toasted spices. Trust me on this, it’s really good. I like to keep the filling of the enchiladas basic, using just mild cheddar. The gooey cheese enchiladas go so well with the spicy gravy.
Recipe source: adapted from homesick texan.
- 1/4 cup vegetable oil (canola)
- 1/4 cup all-purpose flour
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 teaspoon powdered garlic
- 2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 tsp onion powder
- 1/4 tsp chili powder (or to taste)
- 2 cups beef stock
- Measure all spices first, put in a small bowl, and stir with a spoon. Set aside.
- 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. Take care not to burn the roux.
- Add the spices, gradually, and continue to cook for 1-2 minutes, constantly stirring and blending ingredients. Add the stock, gradually, mixing and stirring constantly. Turn heat to low and let sauce simmer for 15 minutes, until sauce thickens. Add water to adjust the thickness, if necessary. Turn off the heat and cover skillet, to keep from having a “skin” form on top of the gravy, as you prepare the enchiladas.
Makes 2 cups of gravy
- 6 regular size flour tortillas
- 4 cups shredded cheddar cheese (you can use Velveeta, in America; use mild or Tasty cheddar, in Australia) plus more for the top of the enchiladas
- 1 large brown onion, diced
- 2 Tbsp canola or extra virgin olive oil
- 2 cups chili gravy
- Seasonings, to taste: cumin, onion powder, oregano
*Optional additional ingredients:
2½ cups shredded roast chicken
1/2 can black beans, drained and rinsed
2-3 green chilis or jalapenos, deseeded and finely diced
- Preheat the oven to 450F/230C/ 210C fan-forced.
- Grease (spray canola oil) a 9×13” Pyrex or ceramic baking dish.
- Using a large non-stick skillet/ pan, heat oil over medium-low heat until oil shimmers in the pan. Sauté onions until soft and lightly browned. Cover, at first, on low-med heat (mark 5), to soften onions. Then remove cover, to brown onions and allow moisture to evaporate.
- Warm tortillas in microwave on high for 1 minute, in the package.
- Pour 1/3 cup of chili gravy in bottom of baking pan and spread to coat the bottom completely.
- Mix cheese and seasonings in a medium bowl. Stir in chicken, black beans, and/or chilis, if using. Set aside.
- To make enchiladas, take a tortilla, put 1/4 cup (or a handful) of cheese mixture in the center and roll it, tucking ends inside.
- Place rolled tortilla in baking dish, seam side down. Repeat with remaining 5 tortillas, leaving a slight gap between them, to let the chili gravy pour down between them.
- Pour remaining chili gravy over the rolled tortillas. Sprinkle sauteed onions and shredded cheese on top. Bake for 10-12 minutes, or until sauce is bubbly and cheese is melted.
This recipe was created by Kim Sequoia for a delicious moment. All written content and photos are copyright Kim Sequoia 2020 for a delicious moment.