utexas61 makes enchiladas

[utexas61]

ingredients:
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brown the meat:
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chili gravy:
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son plays piano while we wait:
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perfection:
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[Patrick]

Holy heck... can you tell me the brand name on the garlic powder, chili powder, paprika, etc? I grew up in Harlingen and have since moved out to the East coast and haven't seen that stuff since I was 7 but it's etched in my head like initials in wet cement. Seeing that logo sent me back to pre-kindergarten and roadside tamale stands. Also, that's a great shot of your son.

[utexas61]

Well the parika shouldn't have been in the picture. Not sure how it slipped in there. But most of those are "Fiesta" brand. Good stuff.

[william jackson]

Holy heck... can you tell me the brand name on the garlic powder, chili powder, paprika, etc? I grew up in Harlingen and have since moved out to the East coast and haven't seen that stuff since I was 7

Check the supermarket. I have all of that stuff, purchased recently.

Looks delish.

[Patrick]

Maybe I'm shopping in the wrong supermarkets! Fiesta is exactly it. I remember that in my house as a kid, Fajita Seasoning was put on almost everything and to great effect. I'm going to have to use the magic of the interweb to get some of that stuff to me and pronto.

Also, how were the enchiladas?

[utexas61]

Also, how were the enchiladas?

Great as always.

[phoenix]

Do you have a quick recipe / explanation how to make these (like spice proportions for the sauce)? I don't know why I've never made enchiladas before, but these look great (and simple). Thanks.

[utexas61]

Here is the basic recipe:

Chili Gravy (from Robb Walsh)
Ingredients:
1/4 cup lard or vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon black pepper
1 teaspoon kosher salt
1 teaspoon powdered garlic
2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 tablespoons chili power
2 cups beef broth, chicken broth or water

Method:
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 the black pepper, salt, powdered garlic, ground cumin, dried oregano and chili powder and continue to cook for 1 minute, constantly stirring and blending ingredients. Add broth or water, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness.

Yield: 2 cups

Preparation time: 20 minutes

Cheese Enchiladas
Ingredients:
1/2 cup vegetable oil
8 corn tortillas
3 cups shredded cheddar cheese (can make it with Velveeta for extra melting oomph and good ol' Tex-Mex authenticity)
1 medium onion, diced
2 cups chili gravy

Method:
Preheat the oven to 450 and grease a large baking dish.

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 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.

Yield: 4 servings

Preparation time: 20 minutes

[Carlos Daniel]

Here is the basic recipe:

Bookmarked.