Sylvia's Cheese Enchiladas with Tex-Mex Chili Gravy
Ingredients
- FOR ENCHILADAS
- 4 cups shredded cheddar cheese
- 1¼ cup shredded cheddar cheese, for garnish
- 5 cups Tex-Mex chili gravy, warm (recipe below)
- 1 cup diced onion (optional)
- FOR TEX-MEX CHILI GRAVY
- 1½ cups chopped white onion
- 5 cloves garlic, smashed
- ¼ cup ground beef, crumbled
- ⅔ cup vegetable oil
- ⅔ cup all-purpose flour
- 2 cups beef broth
- 3 Tbsp chili powder
- 2 tsp salt
- 2 tsp Sylvia's Tex-Mex Holy Trinity (recipe below)
- ⅛ tsp cayenne pepper
- FOR SYLVIA'S TEX-MEX HOLY TRINITY
- 3 cloves garlic, peeled
- 1½ tsp cumin seeds
- 1¼ tsp whole black peppercorns
Instructions
- FOR ENCHILADAS
- Preheat the oven to 425°F. Spray a 9×11-inch baking dish with cooking spray.
- Place about ⅓ cup of the cheese in the center of a tortilla. Roll and place the seam side down in the baking dish.
- Repeat until all the tortillas are filled, arranging them in a baking dish with ⅛ inch in between.
- Pour ¼ cup Tex-Mex chili gravy over each enchilada, and sprinkle evenly with grated cheese and onion, if desired.
- Bake for 7 to 10 minutes, until the cheese is melted and the sauce is bubbly.
- Garnish with a little more cheese. Serve immediately.
- FOR TEX-MEX CHILI GRAVY
- In a blender, combine the onions, garlic, and ½ cup water. Process on high speed for 1 minute or until smooth.
- In a small saucepan over low heat, combine the crumbled beef, 2 cups water, and the processed onion and garlic.
- Simmer, uncovered, for 30 minutes.
- Using a large spoon, skim the frothy substance that rises to the surface; discard. Repeat 2 or 3 times during the cooking time. Use the spoon to break up clumps of meat for a smooth consistency. Set aside, off the heat.
- In a large skillet over medium heat, heat the oil until it shimmers. Lower the heat. Stirring continuously, add the flour and cook until the flour turns a light golden color. Set aside, off the heat.
- In a medium saucepan over low heat, heat the broth and 1 cup water until steaming hot, almost boiling. Meanwhile, in a small bowl or container with a lid, combine the chili powder, salt, Holy Trinity, and cayenne pepper, whisking or shaking to blend. Stir the combined spices into the hot broth mixture, blending until smooth
- Gradually add the cooked beef and chili powder–broth mixture to the cooked flour, stirring constantly to remove lumps. Stir and cook over low heat for 5 minutes, or until the mixture is almost as thick as ketchup. Set aside, the heat for at least 10 minutes before serving. The sauce may be refrigerated for up to 1 week or frozen for up to 3 months.
- FOR TEX-MEX HOLY TRINITY SPICE MIX
- Combine the garlic, cumin, peppercorns, and 1 Tbsp water in a molcajete, mortar and pestle, or spice or coffee grinder. Process until the garlic is a smooth paste and the spices are finely ground.
- Transfer to a small container with a lid. Store in the refrigerator for up to 1 month.
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