CHEESE ENCHILADAS
Authentic, homemade Cheese Enchiladas made with corn tortillas, a flavorful blend of Monterey Jack and Cheddar, and a creamy, Tex-Mex enchilada gravy made extra savory thanks to beef broth and the perfect blend of Mexican spices.
Provided by Kelly Anthony
Categories Dinner Main Course
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F and have ready a greased 9x13" baking dish. Combine both the Monterey Jack and Cheddar cheese in a mixing bowl and set aside.
- Add the butter to a large sauté pan over medium heat. As soon as the butter has melted, add sprinkle in the flour and whisk to combine. Add the beef broth in one big splash at a time, whisking well after each addition. Add the chili powder, cumin, salt, pepper, and paprika and whisk to combine.
- Allow the mixture to come to a simmer, and reduce the heat as needed to maintain it. Simmer for about 5-7 minutes, stirring occasionally, until slightly thickened. Remove from the heat, ladle a scant cup of sauce across the bottom of the casserole dish, and set the remaining sauce aside.
- Working in batches of 4, wrap the corn tortillas in a damp paper towel and place them on a microwave-safe plate. Microwave for about 30 to 45 seconds, or until very pliable and soft.
- As the corn tortillas come out of the microwave, stuff them with about 2 tablespoons of cheese, roll tightly, and place seam-side down in the casserole dish in two rows of six. Pour the remaining sauce over the enchiladas and top with the remaining cheese.
- Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 5 minutes. Allow to cool for about 10 minutes, then serve and enjoy!
Nutrition Facts : ServingSize 2 g, Calories 509 kcal, Carbohydrate 30 g, Protein 24 g, Fat 33 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 94 mg, Sodium 945 mg, Fiber 4 g, Sugar 1 g
JOE GRACEY'S TEXAS CHEESE ENCHILADAS RECIPE
Joe Gracey on these enchiladas: "Enchiladas... are a part of all Mexican regional cooking, but each area's enchiladas are different, with different peppers, sauces, and fillings determined by local custom, climate, and produce. The Texas enchilada (... Texas does have its own unique, valid form of 'Mexican' food... ) is a corn tortilla wrapped around a cheese or meat filling and heated in a red chile sauce. Unfortunately, over the years it has tended to devolve into what I call the 'truck stop enchilada', which usually means corn tortillas stuffed with ground beef and covered in canned beef chili and tons of yellow Cheddar cheese from Wisconsin. I love Wisconsin Cheddar and I also make my own fabulous Texas chili con carne... but to put them into an enchilada dish is to misuse both with unfortunate results, both culinarily and digestively. I remember when in my DJ days in the early '70s Ry Cooder came to Austin to do a concert on the UT campus and I took him out to eat Tex-Mex at one of the '50's style joints in town. He got one of those big ol' giant platefuls of truck stop enchiladas with rice and refried beans and it was all he could do to go onstage that night for the massive stone lump in his stomach." "A good 'real' Texas enchilada uses a light flavored, decent white Mexican cheese or a Monterey Jack, and not a whole lot of it, and a red pepper chile sauce with no meat in it. Filling, yes, but also digestible." Good chicken stock will improve this dish. Better yet is Gracey's Mexican-Style Chicken Broth.
Provided by Colman Andrews
Time 1h29m59S
Yield 6
Number Of Ingredients 11
Steps:
- Combine the stock and chiles in a large pot. Cover and bring to a boil over high heat, then uncover, reduce heat to medium-high, and boil until chiles are soft, about 10 minutes. Remove the chiles from the broth and set them aside, reserving the broth.
- Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the onions and sauté until soft, 3-5 minutes. Set about 2 tablespoons of onions aside. Put the rest into a blender with the chiles, the garlic, and 1 cup of the broth. Purée to a smooth paste and set aside.
- Heat 2 tablespoons of the oil in a medium skillet over low heat. Stir in the flour and cook, stirring constantly, to form a medium-brown roux, about 3 minutes. Stir in the puréed chiles, cumin, oregano, and as much of the broth as necessary to make a thick sauce. Continue cooking for about 30 minutes, then season to taste with salt and pepper. Keep sauce warm over lowest possible heat, stirring occasionally.
- Preheat the oven to 400 degrees.
- Lightly oil a glass or ceramic baking dish just large enough to hold 12 enchiladas with a little of the oil. Heat the remaining oil in a medium-sized skillet over medium-high heat. Fry the tortillas 1 at a time, turning once, for about 2 seconds per side. As each tortilla finishes cooking, dip it into the enchilada sauce to coat well, then transfer it to a large plate.
- When tortillas are done, roll each one around about ¼ cup of cheese, and place the enchiladas side by side, seam side down, into the baking dish. Spoon remaining sauce over the enchiladas, then sprinkle with remaining cheese and reserved onions. Bake just until cheese melts, about 10 minutes. Remove from the oven, and serve.
Nutrition Facts : ServingSize 1 serving, Calories 849 calories, Sugar 4 g, Fat 72 g, Carbohydrate 41 g, Cholesterol 15 mg, Fiber 7 g, Protein 12 g, SaturatedFat 11 g, Sodium 771 mg, TransFat 0.1 g
CHEESE ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.
- Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.
- Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.
- Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.
- Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.
- Let the mixture cool slightly, then transfer to a blender and puree until smooth.
- The sauce will keep in the refrigerator for up to a week and can also be frozen.
ULTIMATE CHEESY ENCHILADAS
Provided by Jeff Mauro, host of Sandwich King
Time 45m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat 1/4 cup of the oil in a medium pot over medium heat. Add the flour and whisk until smooth. Add the ancho chile, chipotle chile, cocoa, oregano, garlic powder and cumin and cook, whisking frequently, until the mixture is thickened slightly and fragrant, about 5 minutes. Add the chicken stock, whisk until smooth and continue to cook until slightly thickened, 2 to 3 minutes. Add the vinegar and season with salt and pepper.
- Heat the remaining 1/2 cup oil over medium heat in a large skillet until shimmering. Quickly fry each tortilla in the oil, about 5 seconds per side; let drain on paper towels.
- Preheat the oven to 375 degrees F.
- Mix the Chihuahua, Cheddar and Monterey Jack cheese together in a bowl. Ladle about a 1/2 cup of the sauce on the bottom of a 9-by-14-inch glass baking dish. Stuff each tortilla with about 1/4 cup of the cheese blend. Roll the tortillas tightly and place seam-side down in the baking dish in 2 identical rows of 6. Cover with the remaining sauce and top with the remaining cheese.
- Bake until the cheese is bubbly and golden brown, 10 to 15 minutes. Garnish with the pickled jalapeno and fresh cilantro.
ENCHILADAS CON CARNE
There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you're fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)
Provided by Sam Sifton
Categories casseroles, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
- Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
- Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
- Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
- When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
- Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
- Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
Nutrition Facts : @context http, Calories 756, UnsaturatedFat 31 grams, Carbohydrate 41 grams, Fat 50 grams, Fiber 6 grams, Protein 38 grams, SaturatedFat 16 grams, Sodium 851 milligrams, Sugar 5 grams, TransFat 1 gram
EASY TEXAS CHEESE ENCHILADAS
I love Tex-Mex. I was craving Enchiladas. I made these. The spices are approximate, I always taste and add a dash of this or that if it needs it.
Provided by Lunaraven_psi
Categories Cheese
Time 35m
Yield 14 enchiladas, 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in pan over medium high heat.
- add flour and cook 2 minutes.
- add spices and tomato paste, mix well (forms a ball).
- pour in unsalted chicken stock and mix until smooth.
- simmer 10 minutes.
- cover and allow to cool.
- smooth enough sauce over the bottom of 13x9 pan to cover.
- roll shredded cheese in corn tortillas and line pan seam side down.
- cover with sauce.
- cover with shredded cheese.
- bake at 350 until hot and bubbly.
Nutrition Facts : Calories 630.9, Fat 30.7, SaturatedFat 17.3, Cholesterol 68.6, Sodium 1414.6, Carbohydrate 68.5, Fiber 9.7, Sugar 12.6, Protein 27.4
CHEESE ENCHILADAS
Enchiladas are an essential component of Houston's ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In "The Enchilada Queen Cookbook," Sylvia Casares notes, "for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice" yielding "the quintessential Tex-Mex enchilada."
Provided by Bryan Washington
Categories dinner, casseroles, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
- Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
- Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
- While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
- Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You're softening each tortilla to prevent them from cracking as they're filled and folded.
- Fill a softened tortilla with about ⅓ cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you've filled all of the tortillas, setting the rolls next to each other.
- Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
- Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
- Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.
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
DEBRA JO'S FAVORITE CHEESE ENCHILADAS
My wife really likes these. Several times a year she volunteers me to make them for potlucks and such at her place of employment. Sometimes, as I lay awake at night, I think these enchiladas may be what finally convinced her to marry me. (WARNING: If you don't like cheese,or if you're afraid of a little thing like a clogged artery, these are not for you).
Provided by Mark H.
Categories Cheese
Time 50m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Brown the hamburger Cut velveeta into half-inch cubes and place in saucepan with 2 cans of Rotel tomatoes.
- Cook over medium heat, stirring occasionally until thorughly melted and blended.
- Stir the browned hamburger into the cheese sauce, then set sauce aside (NOTE: you may have to swat a few hands as they try to use your sauce for a dip).
- Completely, but lightly cover both sides of one tortilla with shortening (Don't be afraid to use your hands), then place the tortilla on a microwave-safe plate.
- Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
- Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for 5 minutes and allow to cool.
- Combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.
- Lightly cover the bottom of a baking dish (mine is 13x9, I think) with some of the cheese sauce (This will prevent the tortillas from becoming stiff and chewy as they cook).
- Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
- Place into the baking dish, seam side down to prevent the enchilada from unrolling.
- Repeat until all tortillas have been stuffed, rolled, and placed into the baking dish.
- Cover the enchiladas with the cheese sauce and any leftover cheese/onion stuffing.
- Bake at 350 for 20-30 minutes, depending on your oven.
- Allow to cool for 5 minutes before serving.
Nutrition Facts : Calories 740.6, Fat 48.7, SaturatedFat 29.4, Cholesterol 173.3, Sodium 1816.2, Carbohydrate 32.2, Fiber 3.2, Sugar 8.5, Protein 43.7
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