Thursday, December 2, 2010

Cheese Enchiladas

One of my favorite Food Blogs is Homesick Texan. Lisa is a New Yorker, who grew up in Texas, on her blog she shares the traditional Texas food she grew up with and misses from our great state. Whenever I want to make a dish that is "Texan" the first place I look is Lisa's blog. Saturday is my mom's birthday and she requested Cheese enchiladas, I knew Lisa would have what I was looking for and she did not disappoint. My menu for Saturday:
Cheese Enchiladas

Chili Con Queso

Refried Beans (Quick version)

Dad's Tex-Mex Rice

Honey Lime Vinaigrette on chopped salad

Neely's Salsa

Leya's Sopapillas Cheesecake

Cheese Enchiladas (with my changes)
1/2 cup vegetable oil
8 corn tortillas
3 cups shredded red. fat very sharp cheddar cheese, grated
1/2 medium onion, diced finely
2 cups chili gravy (see below)

Make Chili Gravy (recipe below) and set aside.
Preheat the oven to 450. Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in a cloth until all 8 are heated.

Pour 1/2 cup of chili gravy in a baking pan.
Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.

Place rolled tortilla in baking dish, seam side down.
Continue with remaining tortillas.

Take remaining chili gravy, and pour it over the rolled tortillas.Sprinkle remaining cheese and onions on top.
Bake for 10 minutes or until sauce is bubbly and cheese is melted.
Makes 8 enchiladas.

Chili Gravy
1/4 cup canola oil
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried ground oregano
2 T chile powder
2 cups chicken stock
1 lb cooked ground beef (my addition)

Heat the oil in a skillet over medium-high heat.
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.

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

Add chicken broth or water, mixing and stirring until the sauce thickens. Add cooked ground beef (my addition to Lisa's recipe). Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups.

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