Thursday, April 11, 2013

Tex Mex Cheese Enchiladas

In Texas, just about every Mexican restaurant has Wednesday night enchilada specials. I don't know why it's a thing... but it is. Now, given my line of work Wednesday nights weren't always a great night to have dinner out but occasionally, I'd have a Wednesday night off and we'd hit the nearest Mexican restaurant. Typically, the dinner included rice, beans, and two cheese enchiladas for $4.99. Plus bottomless chips and salsa. Great deal, right? And I certainly can't even MAKE it that cheap at home!

Tex Mex cheese enchiladas are very simple... and very tasty. Young and old LOVE cheese enchiladas. The enchiladas are simply cheese and diced raw onion (I always cut the onion!) wrapped in corn tortillas and smothered in a brown chili sauce. Many times, the sauce also has ground meat in it but not always. I actually prefer mine without. The sauce has no heat to it, it's just flavorful.

I first made these while still living in Texas simply because I wanted to see how close the recipe was to a restaurant version. Surprisingly, it was spot on. But seeing how cheap I could get a steaming hot place of cheese enchiladas right up the road, it was never made again. Until I moved to North Carolina... where you just can't find this style of cheese enchiladas. But since I can make it at home, we'll survive - though I sure wish it only cost us $4.99!

This recipe is quick and easy. Serve it with some mexican rice and crockpot refried beans and you've got a heck of a {Tex Mex style} dinner.

This recipe was originally shared in 2011. It needed a {slightly improved...} photo.

 
Tex Mex Cheese Enchiladas
1/2 cup vegetable oil
8 corn tortillas
3 cups shredded cheddar cheese
1 medium onion, diced (optional)
2 cups chili sauce (recipe below)

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

Soften the tortillas so they don't crack. You can do this two ways:
1. Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in a cloth
2. OR wrap them in a cloth towel and microwave until soft

Pour 1/2 cup of chili sauce 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 the remaining chili sauce 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.
 
Chili Sauce
1/4 cup lard or vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon black pepper
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
Salt, to taste

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, 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. Taste and add salt, if needed.
 

1 comment :

  1. Drool, drool, drool.......

    One of my absolute faves!!! And I can't find them anywhere except my kitchen up here. We always did El Fenix for those Wed night enchilada specials. I miss it...

    ReplyDelete



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