Savory Cheese Enchiladas with Rich Ancho Chili Gravy

General Added: 10/6/2024

These delectable Cheese Enchiladas are comfort food at its finest! Adapted from the cherished cookbook 'Texas Home Cooking,' this dish features soft tortillas filled with a delightful mixture of melted mild cheddar cheese and finely chopped onions, all enveloped in a rich, aromatic ancho chili gravy. The balance of spices, including toasted cumin and oregano, along with the deep flavors of ground beef makes this dish truly irresistible. Perfect for family dinners or gatherings, this recipe promises to bring a taste of Texas to your kitchen. The technique may require a bit of patience to roll the enchiladas tightly, but the explosion of flavors in every bite is absolutely worth it!

N/A

Servings

675

Calories

Ingredients

Savory Cheese Enchiladas with Rich Ancho Chili Gravy instructions

Ingredients

dried ancho chile powder 1/2 teaspoon (Ground)

unsalted beef stock 4 cups (Liquid)

ground beef 1 lb (Cooked and browned)

medium onion 1 (Chopped finely)

garlic 2 cloves (Pressed or minced)

bacon drippings 2 tablespoons (Optional)

cumin seeds 2 teaspoons (Toasted and ground)

oregano 1/2 teaspoon (Dried)

salt 1/2 teaspoon (To taste)

masa harina 1 tablespoon (Combine with gravy)

mild cheddar cheese 1 1/2 lbs (Grated)

medium onion 1/2 (Finely chopped)

oil for frying (As needed)

corn tortillas 12-16 (Softened)

grated cheddar cheese to top (Optional)

chopped green onion to top (Optional)

minced fresh jalapeno to top (Optional)

Instructions

Preheat your oven to 350°F (175°C).

Toast the cumin seeds by spreading them on a shallow baking sheet and placing them in the preheated oven for about 5 minutes, or until fragrant. Once toasted, grind them using a spice grinder or mortar and pestle to enhance their flavor.

In a large saucepan over medium heat, brown the ground beef along with the finely chopped onion and minced garlic until the meat is cooked through. Drain any excess fat from the pan.

If desired, add in the bacon drippings for added flavor and allow them to melt into the mixture.

Pour in the unsalted beef stock, then add the ground cumin, oregano, salt, and dried ancho chili powder. Stir well and let the mixture simmer for approximately 50 minutes, stirring occasionally, until the meat becomes tender and the liquid thickens slightly.

In a separate small bowl, mix the masa harina with 2 tablespoons of the simmering gravy until you have a smooth paste. Stir this mixture back into the main gravy, making sure to mix thoroughly to dissolve the masa, which will help thicken the sauce further. Allow the gravy to simmer for an additional 10 minutes.

Grease a medium baking dish and set aside.

In a separate bowl, combine the grated mild cheddar cheese with the finely chopped onion.

In a small skillet, heat 1/2-1 inch of oil over medium heat. Quickly dip each tortilla in the hot oil, removing them as soon as they become pliable (do not allow them to become crispy). Drain briefly after frying.

If using fresh or homemade tortillas, you can skip the frying step altogether.

Next, dip each softened tortilla into the chili gravy to lightly coat both sides.

On a flat surface or plate, place the coated tortilla, sprinkle about 1/4 cup of the cheese and onion filling down the center, and roll it up tightly. Transfer the rolled tortilla seam side down into the greased baking dish. Repeat this process for each tortilla until all the filling is used or the baking dish is full.

Once all enchiladas are in the dish, pour the remaining chili gravy over the top, ensuring each enchilada is well-covered.

Bake in the preheated oven for 15-18 minutes, or until heated through and the sauce is bubbling around the edges.

Remove from the oven and garnish with additional grated cheese, chopped green onions, and minced fresh jalapenos if desired before serving.

Nutrition Information

37.5

Fat

57.5

Carbs

Protein

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