Tex Mex Enchiladas with Chili Gravy
Classic Tex Mex enchiladas with smoky chili gravy, melted Colby-Jack cheese, and soft corn tortillas.
Equipment
- Medium saucepan
- whisk
- oven-safe baking dish
- Spatula or tongs
- knife and cutting board
Ingredients
- 1/4 cup lard or vegetable oil
- 1/4 cup all-purpose flour
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups broth
- 8 corn tortillas
- 3 cups shredded Colby-Jack cheese
- 1 medium yellow onion, diced
- Pickled jalapeños, for serving
Instructions
- Heat lard in a pot and whisk in flour until golden.
- Add chili powder, cumin, garlic powder, oregano, salt, and pepper.
- Whisk in broth and cook until thickened, 3–5 minutes.
- Simmer gravy 15 minutes.
- Preheat oven to 450°F.
- Warm tortillas in oiled baking dish 5 minutes.
- Fill each with cheese and onion, roll, and place seam down.
- Pour remaining gravy and cheese on top.
- Bake 10 minutes until bubbly.
- Serve warm with pickled jalapeños.
Notes
Use vegetable oil instead of lard for a lighter version.
Add cooked chicken or beef for extra protein.
Nutrition
Calories: 420kcalCarbohydrates: 30gProtein: 18gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 35mgSodium: 740mgPotassium: 280mgFiber: 4gSugar: 3gVitamin A: 600IUVitamin C: 4mgCalcium: 300mgIron: 2mg