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Cheese Enchiladas with Chile Gravy
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Pastry Queen Parties 2009
| Chile Gravy: | |
| 8 | ancho chiles, stemmed and seeded |
| 1 | pasilla chile, stemmed and seeded |
| 5 cloves | garlic |
| 1/4 c. | vegetable oil |
| 1/4 c. | all-purpose flour |
| 2 tsp. | ground cumin |
| 1 1/2 tsp. | chili powder |
| 1 tsp. | dried Mexican oregano |
| 2 tsp. | kosher salt |
| 1 tsp. | freshly ground black pepper |
| pinch | of sugar |
| 2 c. | chicken stock |
| 2 (15 oz.) cans | plain tomato sauce |
| Cheese Enchiladas: | |
| 24 | corn tortillas |
| 1 c. | vegetable oil |
| 2 c. | shredded sharp Cheddar cheese |
| 3 c. | shredded Monterey Jack cheese |
| 3 large | yellow onions, diced, for garnish |
| refried beans and mexican rice, to accompany |
TO MAKE THE CHILE GRAVY: Place the ancho and pasilla chiles in a large bowl and cover with hot water. Use a plate or small bowl to weigh down the chiles, keeping them submerged. Soak them until softened, about 15 minutes. Drain the chiles, reserving 1 1/2 cups of the soaking water.
In a large skillet set on low heat, brown the garlic cloves, shaking occasionally, about 10 minutes. Puree the garlic, softened chiles, and the 1 1/2 cup reserved chile soaking water in the jar of a blender or the work bowl of a food processor fitted with the metal blade. Use a wooden spoon to push the pureed chiles through a strainer and into a bowl.
In the skillet used to brown the garlic, stir together the 1/4 cup vegetable oil and flour until smooth and cook over medium heat, stirring constantly until the mixture turns a light brown, 5-6 minutes. Stir in the cumin, chili powder, oregano, salt, black pepper, sugar, pureed chiles, chicken stock, and tomato sauce and simmer until the sauce thickens and the flavors meld, about 15 minutes.
TO MAKE THE CHEESE ENCHILADAS: Preheat the oven to 400 degrees. Grease a 9x11" baking dish with butter or vegetable oil. Warm the 1 cup vegetable oil in a large skillet set over low heat. Using tongs, dip the tortillas, 1 at a time, into the vegetable oil to soften; drain on paper towels. In a large bowl, stir together the shredded cheeses. Fill the center of each tortilla with about 3 Tb. cheese, roll it up, and place it, seam side down, on the prepared baking dish. Repeat with the remaining tortillas, arranging them close together in 1 layer. Cover the enchiladas with the chile gravy. Sprinkle with 1/4 cup of the leftover cheese. Bake until hot and bubbling, about 15 minutes. Serve with the diced onion scattered over the top.
DO IT EARLY: The chile gravy can be made up to 3 days ahead and refrigerated, or frozen for up to 3 weeks. The enchilada casserole can be made, but not baked, up to 1 day ahead and refrigerated. Add 5 minutes to the baking time if taking the casserole straight from refrigerator to oven.
VARIATIONS: Enchiladas can be filled with shredded, seasoned beef or beans, with or without the cheese. Other possible additions include chopped black olives, chopped green onions, or just about anything that sounds good to you.
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