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Tex-Mex Cheese and Onion Enchiladas with Chili Gravy
Tex-Mex Cheese and Onion Enchiladas with Chili Gravy have corn tortillas stuffed with gooey cheese and smothered in the most amazing brown chili gravy. Don’t forget the sprinkle of fresh onions on top!
Ingredients
3 1/2 cups beef stock
3 California dried chiles, stems removed and seeded
3 Pasilla or Ancho dried chiles, stems removed and seeded
1 cup white onion, diced
2 medium garlic cloves, smashed
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1 tablespoon dry chili powder
5 tablespoons lard
5 tablespoons all-purpose flour
Enchiladas
1 tablespoon lard
10 corn tortillas (we used white)
12 ounces Monterey Jack cheese, shredded on the large holes of a box grater
1 cup yellow onion, diced small
Pickled jalapenos (mild or hot - your choice), chopped for garnish
Instructions
- In a medium saucepan, place stock, dried chili peppers, white onion, garlic, salt, pepper, cumin, oregano, and dried chili powder and bring to a boil.
- Boil for one minute then cover and let sit for 30 minutes off heat.
- While the mixture sits, make a roux by melting the 5 tablespoons of lard in a small sauté pan over medium heat and once melted, add the flour and stir with a wooden spoon. Cook and stir for about five minutes until the mixture turns a golden tan color. Remove from heat.
- After 30 minutes, puree the liquid mixture with a blender or an immersion blender.
- Return heat to the pan and stir in the cooked roux and cook over medium heat for two minutes.
- Pour the gravy through a strainer and press through with a rubber spatula then discard the solids left in the strainer. What remains is the finished chili gravy.
- Preheat oven to 425 degrees F.
- Melt the tablespoon of lard in the microwave.
- In a small sauté pan over medium high heat, brush the pan bottom with some of the melted lard and heat the tortillas one at a time, for about 30 seconds on each side. Keep warm in a foil packet lined with a paper towel. I made my packet wide for two stacks; one side for the heated stack and the other side for each new cooked tortilla I added.
- Ladle about a cup of the gravy into the bottom of a 9X13 casserole dish.
- Lay out the ten tortillas on your counter and divided all but one cup of the cheese down the center of each.
- Sprinkle on about a tablespoon of the yellow onions over the cheese and then roll each.
- Place seam side down into the prepared casserole dish and ladle sauce over the tops, saving about a cup of sauce to serve on the side.
- Sprinkle the remaining cheese over the tops then about half of the remaining onion.
- Bake uncovered for 15 minutes.
- Serve with more onion over each portion as well as chopped pickled jalapenos and the additional sauce on the side.
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