Cellphone Chronicles – What I Tried This Week:
In a nut shell: Real Deal Texas Style Cheese Enchiladas.
Would I Make This Again?
I would. This recipe gave me a new method and easier method for making corn tortillas pliable, to roll and fill. Much easier than frying the tortillas. And the enchilada gravy topping is rich and dark with color, almost like a mole and it’s divine.
These are some pretty rough looking enchiladas, don’t you think?
The main reason for their rugged appearance is that I used blue corn tortillas instead of yellow or white corn tortillas. Because I’ve got a freezer full of them, thanks to friends in high places (a neighbor who frequently visits Albuquerque and brings them to me)
This is a recipe from the New York Times and here’s their opening paragraph description.
Enchiladas are an essential component of Houston’s ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each enchilada recipe is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In “The Enchilada Queen Cookbook,” Sylvia Casares notes, “for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice” yielding “the quintessential Tex-Mex enchilada.”
Points and Perks
- Perk: This is a great recipe for Enchilada Gravy. Thick and rich with flavor.
- Perk: The instructions include directions on dry heating the tortillas to be pliable. No messy frying.
- Perk: Lots of cheese.
- Point #1: This is a really good Tex-Mex version of enchiladas. Better than those I’ve had in local restaurants.
- Point #2: Who doesn’t love enchiladas?
More Related Recipes
Please note: The recipe in this article changes each week. If you want to save this recipe, please print out or download it, rather than save it to Pinterest. Next week, there will be a new recipe in its place. If you do happen to come back and not find the recipe you’re looking for, please email me and I’ll send it to you.
Texas Style Cheese Enchiladas
Ingredients
- 3 Tablespoons Neutral Oil canola or vegetable oil work well here
- 3 Tablespoons All-purpose flour
- 4-6 cloves Garlic diced
- 2 Tablespoons Red Chile Powder I used New Mexico Chimayo
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano I used Mexican Oregano
- ½ teaspoon ground black pepper
- 2 Cups Beef Broth more if needed to thin gravy
- Salt
- 10 Corn Tortillas I used blue corn tortillas
- 1 pound Shredded cheddar cheese about 5.5 cups
- ½ cup Sweet onion fine diced
- Parsley or cilantro for garnish
Instructions
- Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
- Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
- Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
- While whisking constantly, add beef broth ¼ cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
- Meanwhile, in another pan, (I used a comal) lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You’re softening each tortilla to prevent them from cracking as they’re filled and folded.
- Fill a softened tortilla with about ⅓ cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you’ve filled all of the tortillas, setting the rolls next to each other.
- Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.
Notes
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Lea Ann,
I am a fan of Karen’s too! I think it has been about fifteen years.
This is a tasty summer dish. Marinated grilled chicken breasts, lot of lemon and an olive tapenade-put me down!
Well I’m a little confused from the comments because I’m reading about your big Italian salad and others are talking about soups and peaches. Anyway, your comment that this was your best salad yet says a lot and I’ll be sure to add the Calabrese Antipasto Salad to the mix.
Thank you for the ‘shout out’ Lea Ann! I didn’t realize the recipe is not available on the Food & Wine website any longer. I’ll have to fix my post 🙂 We have yet to have a day where the weather has been nice and that we’ve been available to have a glass of wine outdoors! Can’t wait for those days to come again.
Lea Ann, I love fresh ripe peaches. They can be so much more than just in desserts. This recipe is proof! I don’t have access to Colorado peaches but the ones coming out of South Carolina are delightful too. Thanks for sharing the inspiration with us.
Velva
Lea Ann, just wanted to say that Aunt Lena’s Autumn Soup is our absolute favorite soup!! She gave me this recipe 50 years ago, after Danny & I were first married, and I’ve been making it ever since! It’s been passed down to our kids as well, and it’s always my go to soup when feeding a crowd. So many different things you can add to it. We love it with frozen corn added when you add the tomatoes, or green beans … can add whatever you have on hand. Anyway, thanks for publishing this … We can wholeheartedly recommend this soup … So delicious!!
I love lentils but don’t make them as often as I should! Love this weekly recipe!