Enchiladas Sauce/Gravy
Ingredients:
Corn Tortillas (as many as you want)
Cooking Oil (enough to cover bottom of skillet)
1 1/2 TBSP All Purpose Flour
Chili Powder (enough to color the gravy)
Grated Cheese, Longhorn or Colby
1 Medium diced Onion
1 Cup of Water
(Notes on the side: Chop onions small. Use lots of chili powder. Suggestion to use 4 Mexican Cheeses. Double chili gravy for 12 enchiladas.)
Directions:
1. Dice your onion and grate your cheese then put aside.
2. In a large skillet, brown 1 1/2 TBSP
flour in the cooking oil- when light brown, turn heat off and set aside.
3. In a bowl, dissolve chili powder in water (about a cup).
4. Pour dissolved chili powder in the skillet with the browned flour and stir real good. Turn on heat to medium and stir to make a light gravy. If it's very heavy, pour water a little bit at a time until you get a light consistency. Let it boil for about 10 minutes and turn heat to low. (Note: Be sure to add salt to gravy.)
5. In another skillet, pour enough oil to cover the bottom of the skillet. Turn heat to medium.
6. Put a tortilla in skillet one at a time for a few seconds. Turn tortilla over to the other side and another few seconds.
7. Take out the tortilla and put it in the prepared red gravy and take it out when it's coated real good.
8. Place it on a large plate or dish and put some cheese and onion in the middle of tortilla.
9. Roll the tortilla and then repeat steps 6-8 until done with tortillas.
10. Stack all the enchiladas you need to make and pour all the gravy you have left over them.
11. Garnish with leftover onions and cheese.
Notes: To get real hot enchiladas, they can be placed in an oven-proof container and after you finish doing the enchiladas, stick your enchiladas in a warm oven until ready to eat. Or in the microwave.
Some people put meat in their enchiladas. Since I don't like them, I just make cheese enchiladas. If you like meat, just cook your meat in a separate skillet and mix it with the cheese and onion.
Comments
Post a Comment