Authentic Tex-Mex Enchiladas

I had never made my own Enchilada Sauce but it is SO much better than the canned stuff I had used for years.

Enchilada Sauce

• 1/4  vegetable oil or lard
• 1/4 cup flour
• 1/2 tsp black pepper
• 1 tsp salt
• 1-1/2 tsp powdered garlic
• 2 tsp ground cumin
• 1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
• 2 T chile powder (a dark brand such as Gebhardt’s, I just used Adams but the chili powder determines the end flavor of the gravy so use one you like
• 2 1/2 cups chicken broth, beef broth (or water, I use beef if I’m making beef enchiladas)

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 all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add tomato paste, chicken 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. Makes 2 to 2 1/2 cups.

Cheese Enchiladas
Ingredients:

• 1/2 cup vegetable oil
• 8 or 9 corn tortillas
• 3 cups shredded cheddar cheese/Monterey Jack blend
• One medium onion, diced
• 2 cups enchilada sauce

If you are feeding a carnivore like myself you can add ground meat to your enchilada’s.  Here’s how I do it.

Beef Enchilada Filling

Ingredients:

• 1   1/2 pounds  ground beef
• 1/4 tsp chopped onion
• 1 T  flour
• 1/2  tsp garlic powder
• 1/2 tsp  salt
• 1  tsp ground cumin
• 1 tsp chili powder
• 1/4 tsp mexican oregano
• 1/4 tsp white pepper
• 2 T tomato paste
• 1/4 cup water or beef broth

Brown the ground meat along with the onions.  Drain all but 1 T of renderings.  Add flour and cook for a minute or so and then add spices and water.  Simmer for 30 minutes or so. 

Preheat the oven to 425.
Pour a small amount of the oil in a small skillet, and heat the tortillas one at a time adding oil as needed. Keep them warm until all are heated.
Pour 1/4 cup of the enchilada sauce in a baking pan.  I used a 9x11 pan. 
Take a tortilla and dip into sauce, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.   Use a little less cheese if also adding beef.
Place rolled tortilla in baking dish, seam side down.
Continue with remaining tortillas.
Take remaining enchilada sauce, and pour it over the rolled tortillas.
Sprinkle remaining cheese and onions on top.   Garnish with black olives if desired.  I don’t think black olives are really authentic TexMex but I like them.
Bake for 10-12 minutes or until sauce is bubbly and cheese is melted.
Makes 8  - 9 beef enchiladas or 12 cheese enchiladas.

These are muy bueno!