Beef Enchiladas

When I was little, on special Sundays (at least they were special to me), my mom would take my brother and me out to a restaurant after church. If we were really lucky, we got to go to Casa Ole (yeah, high class). Anybody remember that commercial with Jose Lima? "Caaasa Ole!" Anyway, I would always order the same thing: kids cheese enchiladas with rice and refried beans. It was divine. I would eat the enchiladas first, then mix together the leftover enchilada sauce with the rice and beans. Mmmm, yummy! Every once in a while, I crave that meal like nobody's business. So here's my grown up version of Mexican restaurant-style enchiladas (Grown up means they have beef.)

Chili Gravy (from Robb Walsh)
1/4 cup lard (or vegetable oil)
1/4 cup flour
1/2 tsp black pepper
1 tsp salt (I leave this out because the chicken broth makes it salty enough)
1-1/2 tsp garlic powder
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
2 T chile powder
2 cups chicken broth
1 - 1 1/2 pounds ground beef, finely chopped flank steak, or shredded beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies, or 1 -2 fresh, diced chilies
10 to 14 corn tortillas
½ cup canola oil
3 cups grated sharp cheddar cheese, or any combination of your favorite Mexican cheeses (I love some Monterrey Jack in there)

Preheat the oven to 350. Heat the lard/oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add all the 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. Add water to adjust the thickness. Makes about 2 cups.

Saute onions (and chilies, if you're using fresh) in a skillet.

Add meat and brown. Drain off fat. (If you're using canned chilies, stir them in and set aside.)

(This is an optional step.) Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried. Dip each tortilla into enchilada sauce, then remove to work surface.

Spoon meat and a little grated cheese in the center of tortilla. (I used a little strip of Velveeta because it melts all gooey and yummy.) Roll up and place, seam down in baking pan.

Repeat until pan is filled.

Pour enchilada sauce over the top.

Top with remaining cheddar cheese. Again, I used a little Velveeta because the cheddar cheese that we buy here in Prague isn't yellow and you can't have Tex-Mex without gooey, yellow cheese.

Bake for 20 minutes or until bubbly.

*Alternative Recipe: Cheese Enchiladas (from Homesick Texan)
1/2 cup vegetable oil
12 corn tortillas
3 cups shredded cheddar cheese (can make it with Velveeta for extra melting oomph and good ol' Tex-Mex authenticity)
One medium onion, diced (optional)
2 cups chili gravy

Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.
Place rolled tortilla in baking dish, seam side down.
Continue with remaining tortillas.
Take remaining chili gravy, and pour it over the rolled tortillas.
Sprinkle remaining cheese and onions on top.
Bake for 10 minutes or until sauce is bubbly and cheese is melted.
Makes 12 enchiladas.

*Recipe adapted from Homesick Texan and Pioneer Woman