Hello! Today I have another recipe for you- my favorite enchiladas! These are cheese enchiladas topped with chili meat gravy, just like they serve in the restaurants here in south Texas. I hope you enjoy them!
What you need:
- 1/2 lb ground beef
- 3/4 tbsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp oregano
- 1/2 tsp salt
- 1 cup water
- 1-2 tbsp flour
- red corn tortillas
- shredded cheddar (or the cheese of your choice)
First off, let’s make the sauce. There are a lot of jarred sauces out there, but I think it’s super simple and tastes better just to make it yourself! You could even make this ahead of time.
Brown up your ground beef, and add all of your seasonings.
Add your cup of water, and boil.
While still boiling, add your flour as your thickening agent for your roux. You want to add this slowly, and use as much as you need until it is at the desired consistency.
It should thicken up quickly. Continue to boil that for about 5 minutes.
That’s it for the sauce! Wasn’t so bad, right?
Now it’s time to assemble the enchiladas. Lay your tortilla flat, add shredded cheese, and roll up. Place with the seam side down in your baking dish.
After you have assembled all of them, top with your chili meat gravy and more shredded cheese.
Bake at 350 degrees for 20 minutes.
I like to serve these with rice and beans. Here is the recipe for my delish Spanish rice to go with it!