Happy Cinco de Mayo! This is a recipe for great restaurant style Tex-Mex Enchiladas. Be forewarned, this is not diet food and is addictive. Also it is a lot easier to make if there are more than one person working in kitchen, mom and I make them together.
You can also add already cooked chicken, or spinach. We add spinach and kale to the cheese. And kale on top. I don't know what happened to the photos with the kale on top.
Here is a link to a printer friendly version: https://docs.google.com/document/d/1LCS_etHQCnSad0Un9fWsw70okdQWpvG9MAvPfsjm_QI/edit?usp=sharing
First make the gravy.
Chili Gravy
1/4 c. oil 1tsp. salt
1/4 c. flour 1/2tsp. pepper
2T. chili powder 1/2tsp. oregano
2tsp. cumin 2c. chicken broth or vegetable broth (if you want)
1/2tsp. garlic powder 2T. tomato paste
Heat the oil and flour, stirring constantly, until you have a light brown roux. Add chili powder, cumin, garlic powder, salt, pepper, and oregano. Cook for a minute. Add broth and tomato paste, stir until thicken into a sauce.
Then make the Enchiladas.
Cheese Enchiladas (quantities depend upon how many enchiladas you plan on making)
Yellow corn tortillas Half a yellow onion, chopped (optional)
Half a loaf of Processed Cheese cubed One green onion, chopped (also optional)
Chili gravy Shredded Cheddar and Monterey Jack cheese
Dip a tortilla in hot oil, just a minute or so to soften them up and get the water out. Place some chopped onion and about 6 cubes of processed cheese in a line on a tortilla. Roll the tortilla around the filling and place in the baking dish. Repeat until the dish is filled or the desired numbers of enchiladas is reached. Cover with chili gravy, shredded cheese, and chopped green onion. Bake at 350 until the cheese bubbles. Enjoy.
I told you this isn't diet food. I guess you could bake the tortillas, but that usually results in burned tortilla chips in this house. Or maybe microwave them, since you're really just getting the frost out and softening the tortillas when you fry them.
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