Best Chili Gravy Enchiladas Recipes

CHEESE ENCHILADAS WITH CHILI GRAVY

Steps:

• To toast the cumin seeds, lay them on a shallow cookie sheet and bake in a 350 degree oven for 5 minutes.
• Grind with a spice grinder or mortar and pestle.
• The toasting will give the cumin a mellower, pleasant flavor.
• In a saucepan, brown the meat with the onion and garlic.
• Drain fat.
• Add bacon drippings if desired.
• Allow drippings to melt.
• Add the stock cumin, oregano, salt, and ground ancho.
• Let simmer 50 min, until meat is tender and liquid has thickened a bit.
• Mix the masa harina in a small bowl with 2 T.
• of the liquid from the gravy.
• Stir the masa mixture back into the gravy.
• Stir very thoroughly to help the masa dissolve.
• It will thicken the gravy.
• Allow to simmer 10 min more.
• Preheat the oven to 350 degrees.
• Grease a med.
• baking dish.
• Mix the cheese and chopped onion together.
• Soften the tortillas by dipping them quickly into 1/2- 1 inch of oil in a small skillet.
• Remove quickly with tongs.
• Don't allow the tortillas to become crisp.
• You just want them to go limp, to make them easier to handle for rolling.
• Drain tortillas lightly.
• If you are using fresh or homemade tortillas, they will not need to be dipped in oil.
• Using the tongs again, dip tortillas in the chili gravy to lightly coat.
• Lay on a plate and sprinkle 1/4 c.
• of cheese/onion filling into each tortilla, then roll up.
• Transfer to the greased baking dish.
• Repeat process with each tortilla until all filling has been used, or pan is full.
• Top the enchiladas with the remaining gravy, submerging each enchilada in sauce.
• Bake for 15-18 minutes.
• Enchiladas should be heated through and sauce should be bubbling.
• Sprinkle with cheese, onion, and jalapeno if desired.

TRUCKSTOP ENCHILADAS WITH TEXMEX CHILI GRAVY

Steps:

• TEX MEX CHILI GRAVY In a medium saucepan, brown the meat with the onion and garlic. Drain the grease. Add bacon drippings, if desired, and return the pan to the heat. When the bacon drippings have melted, add the cumin, oregano, salt and chili powder and beef stock. Simmer the mixture for about 50 minutes, until the meat is tender and the liquid has thickened slightly. In a small bowl, mix the Masa Harina with 2 tablespoons of the cooking liquid, and stir the mixture back into the gravy. Simmer the gravy for an additional 10 minutes. Serve with enchiladas, tamales or other dishes. TRUCKSTOP ENCHILADAS Filling: In a skillet, fry the ground beef with the onion until the meat is gray. Pour off grease. Add stock, corn, green chile and salt. Simmer, covered, for 10 minutes. The filling can be made ahead and refrigerated for a day. Reheat the filling before proceeding Enchiladas: Heat the oven to 350 degrees F. Grease a medium baking dish. Heat 1/2 to 1 inch of oil in a small skillet until the oil ripples. With tongs, dunk a tortilla in the oil long enough for it go to limp, just a few seconds. Don't let the tortilla turn crisp. Repeat with remaining tortillas and drain them. With tongs, dip a tortilla in the gravy liquid to lightly coat it. Lay the tortilla on a plate, sprinkle about 4 tablespoons of filling over it, and roll it up snugly. Transfer the enchilada to the baking dish. repeat with the remaining tortillas and filling. Top the enchiladas with the remaining chili gravy, making sure that each enchilada is submerged in the sauce. Bake for 20 to 25 minutes, until the enchiladas are heated through and the sauce is bubbly. Remove the dish from the oven and sprinkle immediately with cheese, onion and jalapeno. Serve hot, using a spatula.

CHEESE & ONION ENCHILADAS WITH TEX-MEX CHILI GRAVY RECIPE - (4.3/5)

Steps:

• 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-x9inch 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.

ENCHILADAS WITH CHILI GRAVY

Steps:

• 1. 1. For sauce, in large saucepan or dutch oven, brown ground beef with onions, garlic powder, salt and pepper. Drain. Add broth, tomatoes, chili powder, paprika and cumin. Mix well and bring to a boil. Reduce heat to simmer for 1 hour.
• 2. 2. In small bowl mix cornstarch and water until cornstarch is completely dissolved. Gradually add to chili sauce, stirring constantly. Continue cooking 5 minutes.
• 3. 3. For enchiladas, heat oven to 350.
• 4. 4. Heat about ½ inch of oil in small skillet, until hot but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side. Drain on paper towels.
• 5. 5. In a large bowl, combine cheddar cheese and onion. Mix well. Spoon about 1/3 cup cheese mixture down the middle of each tortilla. Roll up and place seam side down in 2 11x7 inch baking dishes. Top with chili sauce. Cover with foil.
• 6. 6. Bake 10 minutes or until hot.
• 7. 7. Remove foil. Sprinkle with American cheese*. Continue baking 2 minutes or until cheese melts. * I use Cheddar only - very difficult to shred American Cheese and I prefer unprocessed cheese.
• 8. This recipe will make more than enough gravy for the recipe so I store the extra in a freezer container in the freezer. This way I have some ready for the next time. Takes no time at all to put together.

CHILI GRAVY ENCHILADAS

Steps:

• Chili Gravy:.
• Heat the vegetable oil in a skillet over medium heat. Add the flour and stir continuously for 3 to 4 minutes until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, stirring continuously to blend well. Add chicken broth gradually, mixing and stirring until the sauce thickens. Let sauce simmer on low for 15 minutes, adding water to adjust thickness.
• Enchiladas:.
• Heat the oil in a small skillet over medium heat for 3 minutes. Using tongs, place a tortilla in the hot oil for 30 seconds or until lightly browned and soft. Place on paper towel to cool. Place the cooled tortilla on a plate. Ladle 1 cup of the chili gravy onto a 2 quart square oven proof pan. Place 1/4 cup of American cheese and 1 tablespoon chopped onion (optional) in the center of the tortilla and roll the tortilla around the filling. Repeat with the other tortillas. Cover the enchiladas with 1 cup gravy. Sprinkle with 1 cup of shredded mild cheddar cheese (optional). Bake at 450 degrees for 10 minutes or until sauce bubbles and the cheese is melted. Serve immediately with mexican rice and refried beans.

CHEESE ENCHILADAS WITH CHILI GRAVY

Steps:

• Prepare the chili gravy: In a medium sauté pan set over medium-high heat, heat oil or fat until it begins to shimmer. Whisk in flour and stir continuously until it turns into a light brown roux, roughly the color of coffee ice cream, about 10 minutes.
• Add salt, pepper, garlic powder, cumin, oregano and chile powder and whisk to combine, then continue whisking for another minute or so, until roux becomes fragrant.
• Add chicken broth, slowly, 1/2 cup at a time, whisking until sauce begins to thicken. Turn heat to low and let sauce simmer an additional 15 minutes or so. Add broth as needed to adjust the thickness of the gravy. Keep warm.
• Heat oven to 450 degrees.
• Prepare the tortillas: In a medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 to 15 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
• Using a ladle, put about 1/2 cup chili gravy in the bottom of an 8-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, then place it seam-side down in the pan, nestling each one against the last. Ladle chili gravy over the top of the rolled tortillas and sprinkle remaining cheese over the top.
• Transfer to oven and bake until sauce bubbles and cheese is melted, approximately 10 to 15 minutes. Sprinkle chopped onions over top and serve immediately.