Truckstop Enchiladas With Texmex Chili Gravy Recipes

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TEX MEX ENCHILADAS WITH CHILI GRAVY RECIPE



Tex Mex Enchiladas with Chili Gravy Recipe image

Tex-Mex Enchiladas with Chili Gravy are cheese enchiladas covered with a beef chili con carne gravy, or enchilada sauce, and lots and lots of gooey cheddar cheese!

Provided by Michele @ Flavor Mosaic

Categories     Main Dishes

Time 40m

Number Of Ingredients 13

1 pound ground beef ((Recommend 80/20 ground beef))
1/3 cup chopped white onion
3 Tablespoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1/2 teaspoon Mexican oregano ((can use regular oregano))
1/4 teaspoon cayenne pepper ((optional))
1/2 teaspoon each Sea salt and freshly cracked black pepper
1/4 cup all-purpose flour
2 cups chicken broth ((or water or beef broth))
3-1/2 cups shredded cheddar or American cheese ((I shredded an 12-ounce block of cheese))
8 corn tortillas
1/2 cup chopped white onion

Steps:

  • Brown the 80/20 ground beef in a skillet over medium heat. When browned add chopped onion and cook for about 5 minutes. (If you use leaner ground beef, you will need to add a couple of tablespoons of oil.)
  • Add chili powder, cumin, oregano (Mexican oregano preferably), garlic powder, salt, and pepper and stir until seasoning covers all of the ground beef.
  • Add the flour and stir in with the seasoned ground beef.
  • Pour in the chicken broth and bring it up to a boil. Then lower the heat and let it simmer for about 20 minutes, stirring occasionally. When it thickens up, then it is ready to pour over the cheese enchiladas.
  • Meanwhile, heat the corn tortillas in a little oil in a hot skillet or griddle over medium heat. You want to just heat the corn tortillas for about 30 seconds to 1 minute on each side, just until the corn tortillas are soft but not long enough to fry them. When the corn tortillas are soft and pliable, then remove them, drain any excess oil, and place either in a tortilla warmer or on a plate with paper towels.
  • Preheat the oven to 400 degrees F.
  • Ladle about a half cup of the chili gravy into the bottom of a 9x13 pan.
  • Add about 1/4 cup of shredded cheddar cheese on the lower third of a corn tortilla. Then tightly roll the corn tortilla around the cheese and place seam side down in the 9x13 baking dish. Repeat until you have rolled all enchiladas.
  • Pour the remaining chili gravy over the enchiladas, and sprinkle about 1 cup of shredded cheese evenly over the top of the enchiladas.
  • Bake in a preheated oven for 20 minutes.
  • Serve the enchiladas hot, and top with chopped onions or chopped cilantro just before serving.

Nutrition Facts : Calories 569 kcal, Carbohydrate 38 g, Protein 41 g, Fat 29 g, SaturatedFat 14 g, Cholesterol 118 mg, Sodium 738 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving

CHEESE & ONION ENCHILADAS WITH TEX-MEX CHILI GRAVY RECIPE - (4.3/5)



Cheese & Onion Enchiladas with Tex-Mex Chili Gravy Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 15

CHILI GRAVY:
3 tablespoons Canola oil
1/4 cup flour
1/2 teaspoon black pepper
1 teaspoon salt
1 1/2 teaspoon powdered garlic
2 teaspoons ground cumin
1/2 teaspoon dried oregano (Mexican oregano is preferred if it's available)
2 tablespoon chile powder (either homemade or a dark brand such as Gebhardt's or Whole Foods)
2 cups chicken broth or water
CHEESE ENCHILADAS:
6 corn tortillas
12 Kraft American 2% Cheese singles (or velveeta for TexMex authenticity)
1 medium onion, diced
2 cups chili gravy

Steps:

  • Chili gravy: Heat oil in a medium skillet over medium-high heat. Stir in flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add remaining dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. May add water, or chicken broth, to adjust thickness, if necessary. Enchiladas: Preheat oven to 450°F. Pour 1 to 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. Pour 1/2 cup chili gravy in 7-x9inch baking pan. Put 1/4 cup cheese and 1tablespoon onion in center of each tortilla, roll up, and place, seam-side down, in baking dish. Pour remaining chili gravy over rolled tortillas, top with remaining cheese & onions. Bake for 15 to 20 minutes or until sauce is bubble and cheese is melted. Serve hot.

TRUCKSTOP ENCHILADAS WITH TEXMEX CHILI GRAVY



TRUCKSTOP ENCHILADAS WITH TEXMEX CHILI GRAVY image

Categories     Beef

Yield 10 enchiladas

Number Of Ingredients 26

TEX MEX chili gravy
1 pound ground beef
4 cups beef stock
1 medium onion, finely chopped
2 garlic cloves, minced
2 tablespoons bacon drippings (optional)
3 T chili powders
2 teaspoons cumin
1/2 teaspoon Mexican oregano
1/2 teaspoon salt
1 tablespoon masa harina (optional)
ENCHILADAS
Filling:
1 pound lean ground beef
1/2 medium onion, minced
1/2 cup beef stock
1/3 cup corn kernels, fresh or frozen
1/3 cup chopped roasted mild green chile, such as New Mexico or poblano, fresh or frozen
salt, to taste
Enchiladas:
1/2 recipe Tex-Mex chili gravy shopping list
vegetable oil (for frying)
12 to 16 corn tortillas
Grated mild cheddar cheese
onion, chopped
fresh jalapeno or serrano chile, minced

Steps:

  • TEX MEX CHILI GRAVY In a medium saucepan, brown the meat with the onion and garlic. Drain the grease. Add bacon drippings, if desired, and return the pan to the heat. When the bacon drippings have melted, add the cumin, oregano, salt and chili powder and beef stock. Simmer the mixture for about 50 minutes, until the meat is tender and the liquid has thickened slightly. In a small bowl, mix the Masa Harina with 2 tablespoons of the cooking liquid, and stir the mixture back into the gravy. Simmer the gravy for an additional 10 minutes. Serve with enchiladas, tamales or other dishes. TRUCKSTOP ENCHILADAS Filling: In a skillet, fry the ground beef with the onion until the meat is gray. Pour off grease. Add stock, corn, green chile and salt. Simmer, covered, for 10 minutes. The filling can be made ahead and refrigerated for a day. Reheat the filling before proceeding Enchiladas: Heat the oven to 350 degrees F. Grease a medium baking dish. Heat 1/2 to 1 inch of oil in a small skillet until the oil ripples. With tongs, dunk a tortilla in the oil long enough for it go to limp, just a few seconds. Don't let the tortilla turn crisp. Repeat with remaining tortillas and drain them. With tongs, dip a tortilla in the gravy liquid to lightly coat it. Lay the tortilla on a plate, sprinkle about 4 tablespoons of filling over it, and roll it up snugly. Transfer the enchilada to the baking dish. repeat with the remaining tortillas and filling. Top the enchiladas with the remaining chili gravy, making sure that each enchilada is submerged in the sauce. Bake for 20 to 25 minutes, until the enchiladas are heated through and the sauce is bubbly. Remove the dish from the oven and sprinkle immediately with cheese, onion and jalapeno. Serve hot, using a spatula.

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