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Enchiladas work as side or entree

This basic recipe for cheese enchiladas is the foundation to a lifetime of enchiladas. The technique works for beef, chicken or pork enchiladas.  The sauce is a chile gravy. Use it on practically anything, and you won’t be disappointed.

 

 

 

 

 

I like to make a batch of enchiladas and serve them as a side dish with steak, guacamole and rice or potatoes.

 

 

  Ingredients:

 

12 corn tortillas

2 cups grated cheddar cheese, preferably Tillamook

1 small onion, diced

1-2 chopped serrano chiles, optional

1½ cup enchilada cup sauce (recipe below)

½ cup vegetable, canola or corn oil

Sauce ingredients

Two cups chicken stock or premium chicken broth

3 tablespoons canola oil

1 tablespoon flour

1 tablespoon tomato paste

1 tablespoon chile powder

1 tablespoon ground red chile like chimayo or any other pure red chile

1 teaspoon garlic powder

1 teaspoon kosher salt

½ teaspoon onion powder

*½ teaspoon white pepper

*½ teaspoon cumin

*½ teaspoon fresh ground black pepper

 

Instructions:

 

Combine cheese, onion and chiles.

Prepare the sauce.

 

Prepare sauce. Heat a sauce pan on high heat and add canola oil. Add a little flour at a time and whisk into hot oil. Make sure the color stays light brown.  Once all the flour is whisked, slowly add half the stock and stir. Stir in the remaining ingredients, then the rest of the stock.

Continue at a steady boil until the sauce is reduced to a 1½ cups. Make sure the sauce isn’t too thick as it will bake with the enchiladas.

 

Preheat oven to 300 degrees.

 

Heat a cast iron skillet or griddle with a rim and add enough oil to cover the bottom thoroughly.

 

Have a paper plate or paper-lined plate ready plus a 9 by 12 baking dish.

 

With a pair of tongs or a heat-resistant spatula, put a tortilla in the hot oil. Flip after 1-2 seconds, just long enough to make it limp. Drain and set on paper plate. Do the same with two more tortillas.

 

Using the first tortilla you cooked, place a two heaping spoonfuls of the cheese mixture on one side and roll up, making sure the mixture is evenly dispersed inside. Place the enchilada seam-side down in the dish.

 

Repeat until your supply of tortillas is exhausted, adding oil as needed. Reserve any remaining cheese, onion and chile.

 

Pour sauce over enchiladas, top with any remaining cheese mixture and bake for about 10 minutes, or until cheese is bubbling.

 

*To do the sauce justice, use whole black and white peppercorns and cumin seed. Toast them in a hot cast iron for about four minutes and grind into powder in a spice grinder or mortar and pestle. It sounds like a lot of trouble, but it’s really pretty simple and the difference is dramatic.

 

 

 

 

 

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