Cheese Enchiladas with Chili Gravy (Print Version)

# Ingredients:

→ Chili Gravy

01 - 1 lb 80/20 ground beef, chili grind if available
02 - 1 tablespoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1/3 cup minced white onion
05 - 2 tablespoons Texas chili powder, such as Mexene or Gebhardts
06 - 1 teaspoon powdered garlic
07 - 1 teaspoon onion powder
08 - 1/2 teaspoon Mexican oregano
09 - 2 teaspoons cumin
10 - 1/4 cup flour
11 - 1/2 teaspoon salt
12 - 2 1/2 cups beef stock
13 - 1 teaspoon fresh lemon juice

→ Enchiladas

14 - 12 oz medium cheddar, freshly grated from block
15 - 1/2 cup minced white onion
16 - 12-16 fresh yellow or white corn tortillas
17 - 1 cup oil for frying

# Instructions:

01 - In a skillet on medium heat, sear the ground beef while breaking it up with a wooden spatula. Sprinkle in salt and pepper to taste, allowing the meat to sear well. Add minced onion and cook for 2 minutes, stirring frequently. Incorporate the chili powder, powdered garlic, cumin, and Mexican oregano, letting the spices brown slightly. Turn the heat down to medium and sprinkle in flour, mixing into the fat and juices to create a roux. Slowly pour in beef stock, whisking to combine. Increase heat to medium-high, bringing the mixture to a boil while stirring. Reduce heat and simmer for 15-20 minutes, until the flavors deepen. Finish with additional salt if needed and fresh lemon juice for acidity.
02 - Heat 2 tablespoons of oil in a nonstick skillet over low heat. Fry each tortilla for 1-2 seconds on each side, then transfer to a paper towel-lined plate. Continue until all tortillas are softened.
03 - Wrap all corn tortillas in a damp paper towel and place them on a microwave-safe plate. Microwave for 45 seconds, ensuring they are pliable enough for rolling. Reheat the stack if they cool during assembly.
04 - Preheat oven to 400°F. Grease a 9x13 inch casserole dish with olive oil or pan spray. Grate cheddar cheese and mince white onion. Lay out a corn tortilla, place 2 tablespoons of grated cheese and a sprinkling of minced onion in the center. Roll up the tortilla and place it seam-side down in the baking dish. Repeat until all enchiladas are assembled. Cover with the prepared chili gravy sauce.
05 - Place the casserole dish in the oven and bake for 20 minutes, or until hot and bubbly. Optional: Sprinkle additional cheese and white onion on top before serving.
06 - To reheat, cover the dish with foil and bake at 325°F for 12-15 minutes with 1 tablespoon of water in the bottom of the dish. Alternatively, microwave individual servings as needed.
07 - Bake at 375°F for 30 minutes covered in foil. Remove foil and bake for an additional 10 minutes to melt the cheese on top.

# Notes:

01 - For best results, use freshly grated cheese and the pan method to soften tortillas.
02 - Allow chili gravy to simmer longer for enhanced flavor depth.

Back