1 hr 20 mins
This recipe comes from "Texas Home Cooking". You can find ground ancho powder at Penzey's spices and Mexican grocery stores. I have had difficulty keeping my enchiladas tightly rolled using this recipe, but they still taste fantastic!
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Units: US | Metric
For the Chili Gravy
- 1/2 teaspoon dried ancho chile powder (or other ground mild red chile)
- 4 cups unsalted beef stock
- 1 lb ground beef
- 1 medium onion, chopped finely
- 2 cloves garlic, pressed or minced
- 2 tablespoons bacon drippings (optional)
- 2 teaspoons cumin seeds, toasted and ground
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1 tablespoon masa harina
For the enchiladas
- 1To toast the cumin seeds, lay them on a shallow cookie sheet and bake in a 350 degree oven for 5 minutes.
- 2Grind with a spice grinder or mortar and pestle.
- 3The toasting will give the cumin a mellower, pleasant flavor.
- 4In a saucepan, brown the meat with the onion and garlic.
- 5Drain fat.
- 6Add bacon drippings if desired.
- 7Allow drippings to melt.
- 8Add the stock cumin, oregano, salt, and ground ancho.
- 9Let simmer 50 min, until meat is tender and liquid has thickened a bit.
- 10Mix the masa harina in a small bowl with 2 T.
- 11of the liquid from the gravy.
- 12Stir the masa mixture back into the gravy.
- 13Stir very thoroughly to help the masa dissolve.
- 14It will thicken the gravy.
- 15Allow to simmer 10 min more.
- 16Preheat the oven to 350 degrees.
- 17Grease a med.
- 18baking dish.
- 19Mix the cheese and chopped onion together.
- 20Soften the tortillas by dipping them quickly into 1/2- 1 inch of oil in a small skillet.
- 21Remove quickly with tongs.
- 22Don't allow the tortillas to become crisp.
- 23You just want them to go limp, to make them easier to handle for rolling.
- 24Drain tortillas lightly.
- 25If you are using fresh or homemade tortillas, they will not need to be dipped in oil.
- 26Using the tongs again, dip tortillas in the chili gravy to lightly coat.
- 27Lay on a plate and sprinkle 1/4 c.
- 28of cheese/onion filling into each tortilla, then roll up.
- 29Transfer to the greased baking dish.
- 30Repeat process with each tortilla until all filling has been used, or pan is full.
- 31Top the enchiladas with the remaining gravy, submerging each enchilada in sauce.
- 32Bake for 15-18 minutes.
- 33Enchiladas should be heated through and sauce should be bubbling.
- 34Sprinkle with cheese, onion, and jalapeno if desired.
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Nutritional Facts for Cheese Enchiladas with Chili Gravy
Serving Size: 1 (649 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1136.9
- Calories from Fat 688
- Total Fat 76.5 g
- Saturated Fat 43.2 g
- Cholesterol 255.7 mg
- Sodium 2822.4 mg
- Total Carbohydrate 42.8 g
- Dietary Fiber 5.3 g
- Sugars 4.5 g
- Protein 69.6 g