Page 153 - My Cookbook

INGREDIENTS
Chili Gravy:
3 Tbs Canola Oil
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 (either homemade or a dark brand
2 cups chicken broth (or water)
Cheese Enchiladas:
6 corn tortillas
12 Kraft American 2% Cheese singles (or velveeta for TexMex authenticity)
One medium onion, diced
2 cups chili gravy
Cheese & Onion Enchiladas with Tex-Mex Chili Gravy
Mexican
Prep 30 ∙ Cook 50 ∙ Makes 8 ∙ Source Keyingredient.com
DIRECTIONS
CHILI GRAVY
Heat
oil in a medium skillet over medium-high heat. Stir in flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add remaining dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. May add water, or chicken broth, to adjust thickness, if necessary. ENCHILADAS Preheat oven to 450°F. Pour 1 to 2 tablespoons oil in a small or medium skillet and heat tortillas, one at a time, on each side. Layer on plate and blot with paper towels. Pour 1/2 cup chili gravy in 7”x9” baking pan. Put 1/4 cup cheese and 1tablespoon onion in center of each tortilla, roll up, and place, seam-side down, in baking dish. Pour remaining chili gravy over rolled tortillas, top with remaining cheese & onions. Bake for 15 to 20 minutes or until sauce is bubble and cheese is melted. Serve hot.