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
CHEESE & ONION ENCHILADAS WITH TEX-MEX CHILI GRAVY RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 15
Steps:
- Chili gravy: Heat oil in a medium skillet over medium-high heat. Stir in flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add remaining dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. May add water, or chicken broth, to adjust thickness, if necessary. Enchiladas: Preheat oven to 450°F. Pour 1 to 2 tablespoons oil in a small or medium skillet and heat tortillas, one at a time, on each side. Layer on plate and blot with paper towels. Pour 1/2 cup chili gravy in 7-x9inch baking pan. Put 1/4 cup cheese and 1tablespoon onion in center of each tortilla, roll up, and place, seam-side down, in baking dish. Pour remaining chili gravy over rolled tortillas, top with remaining cheese & onions. Bake for 15 to 20 minutes or until sauce is bubble and cheese is melted. Serve hot.
CHEESE ENCHILADAS WITH CHILI GRAVY
This recipe comes from "Texas Home Cooking". You can find ground ancho powder at Penzey's spices and Mexican grocery stores. I have had difficulty keeping my enchiladas tightly rolled using this recipe, but they still taste fantastic!
Provided by belkathy
Categories Cheese
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To toast the cumin seeds, lay them on a shallow cookie sheet and bake in a 350 degree oven for 5 minutes.
- Grind with a spice grinder or mortar and pestle.
- The toasting will give the cumin a mellower, pleasant flavor.
- In a saucepan, brown the meat with the onion and garlic.
- Drain fat.
- Add bacon drippings if desired.
- Allow drippings to melt.
- Add the stock cumin, oregano, salt, and ground ancho.
- Let simmer 50 min, until meat is tender and liquid has thickened a bit.
- Mix the masa harina in a small bowl with 2 T.
- of the liquid from the gravy.
- Stir the masa mixture back into the gravy.
- Stir very thoroughly to help the masa dissolve.
- It will thicken the gravy.
- Allow to simmer 10 min more.
- Preheat the oven to 350 degrees.
- Grease a med.
- baking dish.
- Mix the cheese and chopped onion together.
- Soften the tortillas by dipping them quickly into 1/2- 1 inch of oil in a small skillet.
- Remove quickly with tongs.
- Don't allow the tortillas to become crisp.
- You just want them to go limp, to make them easier to handle for rolling.
- Drain tortillas lightly.
- If you are using fresh or homemade tortillas, they will not need to be dipped in oil.
- Using the tongs again, dip tortillas in the chili gravy to lightly coat.
- Lay on a plate and sprinkle 1/4 c.
- of cheese/onion filling into each tortilla, then roll up.
- Transfer to the greased baking dish.
- Repeat process with each tortilla until all filling has been used, or pan is full.
- Top the enchiladas with the remaining gravy, submerging each enchilada in sauce.
- Bake for 15-18 minutes.
- Enchiladas should be heated through and sauce should be bubbling.
- Sprinkle with cheese, onion, and jalapeno if desired.
Nutrition Facts : Calories 1136.9, Fat 76.5, SaturatedFat 43.2, Cholesterol 255.7, Sodium 2822.4, Carbohydrate 42.9, Fiber 5.4, Sugar 4.6, Protein 69.7
CHILI CHEESE ENCHILADAS
Make and share this Chili Cheese Enchiladas recipe from Food.com.
Provided by brittnimichele
Categories One Dish Meal
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Brown ground beef drain put back in pan.
- Add about 3/4 can of chili to ground beef.
- Add i little bit of water to the 1/4 chili thats left in the can and stir should be a little runny put aside.
- Add cubed velveeta to ground beef and chili.
- Add about 1 cup of shredded cheese to ground beef, chili and velveeta.
- Heat mix in large skillet on medium until all the cheese is melted.
- Grease lightly a 9 x 13 casserole pan.
- Spoon meat chili cheese mix into tortillas ( about 2 spoonfuls in each).
- Roll them up and place in casserole dish ( should fit 8 to 10).
- If anything was left of ur meat chili cheese mix add to the can of chili u had set aside, stir and if needed add little mre water to remake runny not to thin ( to cover tortillas).
- Spoon that over all tortillas should cover all of them.
- Sprinkle remaining shredded cheese on top.
- Put in oven and Bake for 15 mins or until cheese on top is melted.
Nutrition Facts : Calories 408.6, Fat 23.7, SaturatedFat 12.1, Cholesterol 83.4, Sodium 1115.4, Carbohydrate 24.7, Fiber 1.2, Sugar 5.3, Protein 22.8
CHEESY CHILI ENCHILADAS
If you love chili and cheese, this recipe is for you.
Provided by NASCAR24FAN
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
- Warm oil in a small skillet. Use tongs to dip tortillas into the oil one at a time, turning to warm both sides. Sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla. Roll tortillas to enclose cheese; place seam side down in the prepared baking dish.
- Combine the chili, onion, and half of the processed cheese in a large bowl. Pour the chili mixture over the tortillas; top with the remaining processed cheese.
- Bake in the preheated oven until hot and bubbly, about 20 minutes.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 24.1 g, Cholesterol 88.7 mg, Fat 36.5 g, Fiber 3.5 g, Protein 26.6 g, SaturatedFat 17.6 g, Sodium 1177.6 mg, Sugar 4.1 g
CHILI 'N' CHEESE ENCHILADAS
I combined two of my family's favorite flavors to invent this dish-and ever since, I've gotten more requests for it than I can remember!-Kim Prorok, North Fort Myers, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large ovenproof skillet, cook beef and 1/2 cup onion over medium heat until the meat is no longer pink; drain. Stir in the chili seasoning, tomato sauce, tomato paste, chili beans and water. Simmer, uncovered, for 15 minutes. , Meanwhile, combine 2 cups cheese and remaining onion. Divide cheese mixture evenly on the tortillas. Roll up each tortilla and arrange, seam side down, on top of the chili mixture. Top with picante sauce and remaining cheese. , Bake at 350° for 20-25 minutes or until heated through.
Nutrition Facts :
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