TEX MEX ENCHILADA RECIPE RECIPES

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CHEESE ENCHILADAS: THE ESSENCE OF TEX-MEX | HOMESICK TEXAN



Cheese enchiladas: the essence of Tex-Mex | Homesick Texan image

Provided by Adapted by Lisa Fain from The Tex-Mex Cookbook

Categories     Main Course

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 14

1/4 cup lard or vegetable oil
1/4 cup all-purpose flour
2 tablespoons chili powder
1 teaspoons ground cumin
1 teaspoons garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups beef broth, chicken broth, or water
2 tablespoons vegetable oil
8 corn tortillas
3 cups shredded Colby-Jack cheese
1 medium yellow onion, diced
Pickled jalapeños, for serving

Steps:

  • To make the gravy, heat the lard or oil in a pot over medium-high heat. Whisk in the flour and stir until it's lightly browned and fragrant, about 30 seconds to a minute.
  • Whisk in the chili powder, cumin, garlic powder, oregano, salt, and pepper until well combined. Pour in the broth, then whisk with the flour until well blended. Continue to whisk until the sauce thickens, about 3-5 minutes. Taste and adjust seasonings.
  • Turn the heat to low and let the gravy simmer for 15 minutes. Add more broth or water to thin the sauce if it's too thick.
  • Meanwhile, to make the enchiladas, preheat the oven to 450° F.
  • Pour the vegetable oil into a baking dish or large cast-iron skillet. Place the tortillas in the baking dish (it’s okay if they overlap) and make sure they are covered with the oil. Place uncovered in the oven as it heats for 3 to 5 minutes, or until the tortillas are soft and warm. Remove the tortillas from the baking dish and cover. Pour 1/2 cup of chili gravy into the dish.
  • To assemble the enchiladas, take a tortilla and place 1/4 cup of the shredded cheese and 1 tablespoon of the onion down the center then roll it. Place the rolled tortilla in the baking dish, seam side down. Continue with the remaining tortillas.
  • After assembling the enchiladas, evenly pour over them the rest of the chili gravy. Sprinkle on top the remaining cheese and onions. Bake uncovered for 10 minutes or until the sauce is bubbly and cheese has melted.
  • Serve warm with pickled jalapeños on the side.

BEST CROCK-POT CHICKEN ENCHILADA SOUP RECIPE - HOW T…



Best Crock-Pot Chicken Enchilada Soup Recipe - How t… image

Crock-Pot Chicken Enchilada Soup from Delish.com is the soup you'll be making all winter long.

Provided by Lena Abraham

Categories     dinner

Total Time 3 hours 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6-8

Number Of Ingredients 16

1/2

Onion, finely chopped

1 tsp.

chili powder

1 tsp.

cumin

1 tsp.

garlic powder

1

(19-oz) can red enchilada sauce

1

(28-oz) can fire-roasted diced tomatoes

1

(15-oz) can black beans, drained and rinsed

1

(15-oz) can corn, drained and rinsed

2 lb.

boneless, skinless chicken breasts, cut into thirds

2 1/2 c.

chicken broth

1/3 c.

cheddar cheese, plus more for serving

1/4 c.

heavy cream

Sour cream, for serving

Chopped cilantro, for serving

Sliced lime, for serving

Crushed tortilla chips, for serving

Steps:

  • Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine. Set on high and cook for 3 hours, or until chicken is tender. Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and heat on low until cheese is melted. Taste and season with salt if needed. Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.

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