Texas Cheese Enchiladas Recipes

JOE GRACEY'S TEXAS CHEESE ENCHILADAS RECIPE

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.

EASY TEXAS CHEESE ENCHILADAS

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.

TEXAS CHEESE ENCHILADAS

Steps:

• Allow 3 enchiladas per person. Use a Pyrex utility pan (13½ x 8¾ inches) to cook them. Lightly grease the utility pan (for authenticity use lard). Preheat the oven to 400℉ (200℃). Chop onions and grate cheese. Sauté the onions lightly in 2 tablespoons oil. Melt lard in a skillet; stir in the flour and make a light roux. Add ground chiles or chile powder, water and salt, and cook until thick. Heat the remaining oil in a skillet. Using kitchen tongs, dip each tortilla in hot oil until well softened (about 15 seconds). Hold tortilla up and allow oil to drip back into the skillet. Using the tongs, dip tortillas in chili gravy. Place the tortilla in the Pyrex pan, put a good-sized pinch of cheese and onions in the middle, and roll the tortilla, placing the flap side down. Continue filling and rolling tortillas until the pan is full. Pour more chili gravy on top of the enchiladas, sprinkle the top generously with more grated cheese, and pop into preheated oven. Cook only until the cheese begins to bubble (about 10 minutes). Serve immediately.

TEXAS CHEESE ENCHILADAS

Steps:

• Preheat oven to 350°F
• Lightly grease a 9x13 inch glass casserole dish.
• Combine the minced onions and jalapenos.
• Pour both cans of enchilada sauce into a 2 quart sauce pan, bring to a boil, immediately reduce heat, stir and simmer for 2 minutes Remove from heat.
• Add 1/2 cup of heated sauce to the bottom of the casserole dish and spread evenly. Save remaining sauce.
• In a large skillet, over the Med-High setting, heat corn oil. When the oil is hot add 3 corn tortillas at a time, sizzling approx 5 seconds turn with tongs and heat an additional 3 to 5 seconds (or until soft -- do not allow them to get crisp). Use paper towels to drain the heated tortillas and layer 6 of them over the sauce in the dish.
• Add a third of the minced onions and jalapenos followed by a third of the cubed and shredded cheeses and lightly salt. Pour another 1/2 cup of sauce over cheese. Repeat layers twice, ending with all remaining cheese, onion/jalapeno mix, cheese, sauce and salt.
• Bake uncovered at 350 F for 20 mins or until cheese is melted and bubbly --do not allow to brown. Remove from oven and allow to rest 5 minutes.
• Cut into squares and serve with cold beer, Mexican rice, beans, sour cream or cornbread.