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Cheese Enchiladas with Chili Gravy
I really love about these enchiladas is that even though the cheese melts, the cheese actually stays inside the enchiladas. The secret is pouring the hot chili gravy over the cheese rolled tortillas, putting a foil cover over the enchilada pan and only baking them 10 minutes at 350 degrees!
The cheese is all melted and the enchiladas are piping hot.
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– ground beef – onion – chili powder – paprika – ground cumin – garlic – minced – salt & black pepper – cayenne powder – garlic powder – beef broth – whole tomatoes – water – corn starch – Mexican cheese – corn tortillas – vegetable oil
Ingredients
In a large deep pot or a dutch oven brown the ground beef with half a chopped onion.
When the meat is browned drain off the grease and add the chili powder, paprika, ground cumin, minced garlic, salt, black pepper, cayenne, and garlic powder. Cook a few minutes or until the spices become fragrant.
Crush the canned tomatoes with your hand and add the tomatoes with their juices to the pot, along with 8 cups of beef broth. Bring the chili gravy to a boil, reduce heat and simmer UNcovered for one hour, stirring occasionally.
After about 30 minutes of cooking the chili gravy, preheat the oven to 350 degrees and prepare the corn tortillas. Heat a little oil (1/4″ or so) in a skillet over medium. After oil is heated, use tongs to cook one tortilla at a time for a few seconds per side, this is softening the tortillas and making them pliable so you can roll them without breaking. Transfer the tortillas to a papertowel.
Continue cooking all the tortillas until they are all draining on paper towels.
Place the other half of minced onion in a bowl with a few splashes of water, cover the bowl and microwave for 40 seconds or so. This semi cooks the onion.
When onion is cooled down, mix with shredded cheese in a big bowl.
Create a corn starch slurry with some water. Pour into chili and cook another 10-15 minutes.
Prepare a LARGE casserole dish with deep sides by spraying it with non-stick spray and adding a little chili gravy to the bottom of the pan. Adding a little bit of the gravy to the bottom of the casserole prevents the cheese enchiladas from sticking.
Grab another plate, you’ll use this plate for assembling the enchiladas. I put three corn tortillas on a plate at a time. Put about 1/3 cup of cheese/onion mixture on each tortilla.
Now top the cheese enchiladas with the hot chili gravy.
Top with cheese. Cover the casserole dish with foil and bake in preheated oven @ 350 degrees for 10 minutes. When 10 minutes is up, remove foil and return to oven for 2-3 minutes.
Remove from oven and let the enchiladas sit at least 5 minutes before serving
Serve and enjoy these wonderful Cheese Enchiladas With Chili Gravy
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