Creamy Cheese-filled Mexican Rolls
Revised Tex-Mex Cheese Enchiladas Recipe
Dive into a delicious, comforting meal with these Tex-Mex Cheese Enchiladas! This dish merges the creaminess of cheese and the spicy zing of chile gravy, a staple in southwestern cuisine. Here's the scoop:
Ingredients
For the Enchiladas:- Corn tortillas (8 large tortillas)- Shredded Cheese (Monterey Jack, or a blend) - 2 cups- Shredded chicken (cooked and shredded, leftover works too) - 1 cup- Diced onions (2 medium onions)- Minced garlic (2 cloves)- Diced green chiles (from a can)- Salt and pepper (to taste)- Vegetable oil (for brushing tortillas)
For the Chile Gravy:- Water (2 cups)- All-purpose flour (1/4 cup)- Vegetable oil (2 tablespoons)- Dried Ancho or New Mexico Chiles (2-3)- Ground Cumin (1 teaspoon)- Chili Powder (1 teaspoon)- Salt (to taste)
Instructions
Chile Gravy Preparation:
- Place dried chiles in a hot skillet over medium heat for 1-2 minutes on each side, until fragrant. Soak them in hot water for 10 minutes, or until soft. Remove stems and blend the chiles with 2 cups of chile-soaking water.
- Heat oil in a saucepan over medium heat. Add flour to make a roux, stirring constantly for 1-2 minutes. Gradually add the blended chile mixture, cumin, and chili powder. Stir until smooth, then bring to a boil and reduce heat to simmer until thickened.
Enchiladas Preparation:
- Sauté onions and garlic until softened. Add diced green chiles and season with salt and pepper.
- Warm tortillas by wrapping them in a damp cloth and microwaving for 20-30 seconds. Dip each tortilla in the chile gravy briefly, coat it, fill with shredded chicken and onion mixture, roll, and place seam-side down in a baking dish.
- Pour the remaining chile gravy over the enchiladas and top with shredded cheese.
- Cover with foil and bake at 375°F for 20 minutes. Remove foil, and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Serving and Beverage Pairing Suggestions
Pilsner, Pale Ale, or Lager pair beautifully with this hearty dish. Garnish enchiladas with cilantro, sour cream, and diced avocado before serving.
Notes- Vary the heat in the chile gravy by using different types of chiles or adding jalapeños.- Corn tortillas offer a traditional texture, but flour tortillas can also be used.- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Yield from this Tex-Mex Cheese Enchiladas recipe is approximately 8 large enchiladas, ready to delight your taste buds. The uncategorized section of nutritional data might not be available due to varying ingredients and portion sizes. To prepare the enchiladas, start by making the chile gravy – this step involves using dried Ancho or New Mexico chiles, all-purpose flour, vegetable oil, cumin, chili powder, water, salt, and the canned diced green chiles.
Following this, prepare the enchilada filling with shredded chicken, shredded Monterey Jack cheese, diced onions, minced garlic, and more canned diced green chiles. Using the instructions provided, roll the filled tortillas, and place them in a baking dish, coated with the chile gravy sauce. Finally, bake the enchiladas at 375°F for a satisfying meal.
