South Texas Cheese Enchiladas With Chile Gravy Recipe Cdkitchen

South Texas Cheese Enchiladas With Chile Gravy Recipe Cdkitchen Heat 4 tablespoons of oil in a shallow 10" skillet. using tongs, dip tortillas one at a time in hot oil until flexible, about 5 seconds per side; then dip in above sauce. lay tortilla in 9x13" baking dish and put 1 10th of the cheese and about 2 tsp. of chopped onions, on each tortilla and roll. arrange enchiladas seam side down in baking dish. Place the shortening in a large skillet over medium high heat. when melted, add the ground beef and cook, stirring frequently, until the meat is broken up and well browned. sprinkle the flour over the surface of the meat and mix well. stir in the tomato sauce and 1 cup of water. in a bowl, stir together the chili powder and 1 2 cup water until.

Cheese Enchiladas With Chili Gravy Heat the shortening in a skillet over medium heat. when the shortening is melted, whisk in the flour until completely blended. stir in the chili powder, water, tomato sauce, salt, and pepper. cook, stirring occasionally, for 15 20 minutes or until thickened. remove the pan from the heat and set aside. brown the ground beef in a skillet over. Fill the entire baking dish with enchiladas tucked closely together. ladle the hot chili gravy sauce on top of the enchiladas. place in the oven and bake at 400 degrees for 20 minutes or until hot and bubbly. sprinkle extra cheese and white onion on top if desired. Stack on a plate and use immediately in next step. enchiladas smothered in chile gravy. distribute a row of about 1 3 cup (about 2 ounces) of cheese down the middle of each tortilla. roll up and place side by side in a 9 by 11 inch baking pan. pour the chile gravy over the enchiladas and garnish with reserved grated cheese and diced onion. Tex mex enchiladas. preheat the oven to 400 degrees f. ladle about a half cup of the chili gravy into the bottom of a 9×13 pan. add about 1 4 cup of shredded cheddar cheese on the lower third of a corn tortilla. then tightly roll the corn tortilla around the cheese and place seam side down in the 9×13 baking dish.

Cheese Enchiladas With Chili Gravy Crockpot Girl Stack on a plate and use immediately in next step. enchiladas smothered in chile gravy. distribute a row of about 1 3 cup (about 2 ounces) of cheese down the middle of each tortilla. roll up and place side by side in a 9 by 11 inch baking pan. pour the chile gravy over the enchiladas and garnish with reserved grated cheese and diced onion. Tex mex enchiladas. preheat the oven to 400 degrees f. ladle about a half cup of the chili gravy into the bottom of a 9×13 pan. add about 1 4 cup of shredded cheddar cheese on the lower third of a corn tortilla. then tightly roll the corn tortilla around the cheese and place seam side down in the 9×13 baking dish. Heat the oil in a large skillet over medium heat. add the tortillas one at a time carefully to the oil to cook. cook for about 30 seconds on each side, just to soften the tortillas, don’t cook until crisp. then remove from the oil and place on a plate, cover with a paper towel or a clean towel to retain the heat. Step 5. 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.