Chili Gravy Enchiladas
Ingredients
- ½ cup all purpose flour
- 2 tsp black pepper
- 2 tsp kosher salt
- 4 tsp ground cumin
- 4 tbsp chili powder
- 2 tsp paprika
- 2 tsp dried oregano
- ⅛ tsp cayenne pepper
- 4 cups beef stock
- 12 corn tortillas
- ¼ cup vegetable oil can be omitted
- 1 tbsp vegetable oil
- 2 peppers sliced thin, optional
- ½ cup onion optional
- 3 cups american cheese grated
Instructions
- Preheat oven to 400 ℉
- In a medium pot, whisk together the 1 tbsp vegetable oil and flour for the gravy over medium heat. Keep whisking until the mixture turns a light, tan color, about 5 minutes.1 tbsp vegetable oil, ½ cup all purpose flour
- Whisk in all the spices and cook for another 30 seconds. Then start whisking in beef stock in a thin stream. Once stock is whisked in, bring gravy to a slight simmer and cook until it thickens nicely, about 3 minutes, whisking occasionally.2 tsp black pepper, 2 tsp kosher salt, 4 tsp ground cumin, 4 tbsp chili powder, 2 tsp paprika, 2 tsp dried oregano, ⅛ tsp cayenne pepper, 4 cups beef stock
- To make enchiladas, Slice peppers and grate cheese. Add peppers to a large skillet with a drizzle of olive oil over medium high heat. Add diced onions (reserve a few tablespoons for top of enchiladas) and a pinch of salt. Cook until veggies are just soft, about 3 minutes. Remove from heat.2 peppers, 3 cups american cheese
- Add ¼ cup oil to a large skillet over medium heat. Working with one tortilla at a time, let it heat in the oil for 5-10 seconds per side. Then remove tortilla and let drain on a paper towel. Repeat with all the tortillas. Or use the microwave to soften them.¼ cup vegetable oil, 12 corn tortillas
- Once all tortillas are warmed and flexible, work with one at a time. Fill it with some of the peppers and onions and a small handful of cheese. Roll it tightly.½ cup onion
- Lightly oil an 9×13 baking dish and pour in 1/2 cup of the chili gravy. Then add rolled enchiladas to the baking dish. Fit as many as you can. You should be able to fit 12 at a minimum.
- Pour most of the chili gravy over the top of the enchiladas once they are all in the pan. It’s okay to reserve some gravy to serve on the side later. Cover enchiladas with leftover cheese and onions.
- Bake for 15 minutes and then let cool briefly before serving.
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