Рецепт Cheese & Onion Enchiladas with Tex-Mex Chili Gravy

• The Chili Gravy: Makes 2 cups
• 1/4c vegetable oil (I used organic canola)
• 1/4c all-purpose flour
• 1/2tsp ground black pepper
• 1 tsp sea salt
• 1-1/2t sp powdered garlic
• 2 tsp ground cumin
• 1/2 tsp dried oregano
• 2Tablespoons chili powder
• 2 cups low-sodium chicken broth
• The Enchiladas:
• 3-4 Tablespoons olive oil
• 8 white corn tortillas
• 3-½ cups shredded cheddar cheese (reserve 1/2 cup or so to top enchiladas)
• 1 medium onion, diced
• 2 cups chili gravy

Инструкции

For the Chili Gravy:

1.

Makes 2 cups

2.

Heat oil in a medium skillet over medium-high heat.

3.

Stir in flour and continue stirring for 3-4 minutes, or until it makes a light brown roux.

4.

Add remaining dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.

5.

Add chicken broth, mixing and stirring until the sauce thickens.

6.

Turn heat to low and let sauce simmer for 15 minutes. May add water, or chicken broth, to adjust thickness, if necessary.

For the Enchiladas:

1.

Preheat oven to 450°F.

2.

Pour 1-2 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.

3.

Pour 1/2 cup chili gravy in 7”x9” baking pan.

4.

Put 1/4 cup cheese & 1 Tablespoon onion in the center of each tortilla, roll up, and place, seam-side down, in baking dish.

5.

Pour remaining chili gravy over rolled tortillas, top with remaining cheese & onions.

6.

Bake for 15-20 minutes or until sauce is bubble and cheese is melted. Serve hot.