Tuesday, April 7, 2009

super easy super cheesy enchiladas

I love cheese, any cheese, but my favorite way to eat it is in enchilada form. I never knew how to make these dangerously delicious guys until my carnivore got me The Tex-Mex Cookbook last year. I finally got brave enough to try to make them, and now I am hooked. These enchiladas are nothing short of amazing. I have had to tweak the recipes that call for lard and chicken broth, but my carnivore hasn't complained about my swapping these things out for vegetarian friendly alternatives. And while it isn't exactly figure friendly, it is a great splurge for other cheese lovers like me.

You will start by making the chili gravy. Heat up 1/2 cup of vegetable oil in a sauce pan. Use a small whisk (see my amazon store for a great set of your own) to add in 1/4cup of flour. Then add in a pinch of freshly ground pepper, 1 1/2 tsps of powdered garlic, 2 tsps of cumin, 2 tblsp of chili powder, and two cups of veggie broth. Stir over low heat for about 15 minutes until it thickens some. Next chop 1/4 of a white onion and scatter them on the bottom of a oven proof dish. Pour 1/2 of the gravy on top of the onions. You can use either raw or cooked corn tortillas. If you do use raw ones, heat them until soft (about 20 seconds) in a skillet coated with vegetable oil. Be sure to also cool them and pat them dry on a paper towel. In either case, stuff each tortilla with a mixture of shredded white cheddar and queso. Place each tortilla seam side down.
Cover the tortillas with the rest of the gravy. Then top again with more of the cheese. I use about 4 cups of cheese total (or two bags). You can cut this down if you want to cut out some calories. Next place the dish in the oven at 450 degrees for about ten minutes until the cheese is bubbling. Serve them while they are steaming hot. Cover your leftovers (assuming you have any) and reheat them in the oven again in the same manner.
menu ideas:
Serve these enchiladas with your traditional sides - rice, refried beans, and guacamole. It is sure to please your carnivorous and your vegetarian family members. This is also a great idea for those picky kids too. Get your own copy of The Tex-Mex Cookbook from my amazon store for even more inspirations.


  1. they are not exactly figure friendly but they are so yummy. tomorrow i am posting the rest of the plate - homemade refried beans and gauc!

  2. Two-part comment:

    1) I made these for cinco de mayo and they were a huge hit!! Turns out a few of our guests were veggies, so they were super-excited about the vegetarian broth that you suggested for the recipe--everyone loved them, and they looked very nice on the table, too. I doubled the sauce recipe and made it earlier in the day, and when our guests arrived, I was able to cook the actual dish so that it was fresh and hot from the oven--it worked great!!

    2) Using the leftovers from this recipe, I made a most delicious, Jerri-inspired quesadilla tonight for dinner... lots of chopped red onion, big juicy, fresh tomatoes (diced), a nice big handful of the Mexican cheese mix, and a touch of extra-crispy bacon melted between two of the corn tortillas. VERY tasty, and super-quick!

    Thanks Jerri, for your inspirations!!

  3. So glad you (and your friends) liked them. Mexican is always a crowd pleaser at my house!

  4. Wow brilliant recipe these enchiladas do look lovely! Must try it!


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