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Cheese Enchiladas with Red Chile Gravy
Fairly easy prep. To go vegetarian, sub veggie stock for beef. Ingredients
- 12 corn tortillas
- 1 lb. sharp cheddar cheese, shredded, divided
- 8 oz. shredded Four Mexican Cheese Blend, or Monterrey Jack
- 1 medium onion, diced, divided
- 2 T cilantro (optional)
- 2 T evoo or other oil
- Gravy:
- 1/2 of the divided onion
- 2 T flour
- 2 fat cloves minced garlic
- chile powder to taste
- 2 tsp. cumin powder
- 16 oz. tomato sauce
- 1/2 cup beef broth
- pinch oregano
- salt and pepper to taste
Directions
- Heat oven to 350 degrees.
- Saute the onions in oil until lightly browned. Divide in half.
- Saute one half with the garlic over medium heat for 30-45 seconds.
- Turn heat to medium high and add the flour, making a roux.
- Stirring constantly, add tomato sauce a few tablespoons at a time, followed by broth.
- Cook one minute, then remove from the stove and add the seasonings.
- (If you can make this gravy ahead a day earlier, it is more tasty.)
- Pour about 1/4 of the sauce in the bottom of a 9x13 pan, spread to the edges.
- Mix the rest of the onions into the cheddar cheese and cilantro.
- Roll filling up into the 12 tortillas and place seam side down.
- Pour the remaining sauce over the
- top, carefully spreading it over the tops and sides of the tortillas.
- Cover and bake 20 minutes, turn off the oven.
- Sprinkle the Mexican cheese over the enchiladas and place dish back in the oven.
- Serve when cheese is melted.
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