Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => Other cookers => Topic started by: Keymaster on June 25, 2013, 10:46:28 PM
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Ingredients (Recipe originally came from key ingredients .com with my changes)
The Chili Gravy
Makes 2 cups
¼ c vegetable oil (I used organic canola)
¼ c all-purpose flour
½ tsp ground black pepper
1 tsp sea salt
1-½ tsp powdered garlic
2 tsp ground cumin
1/4 tsp dried oregano
2 T chili powder
1 T cocoa powder
2 c low-sodium chicken broth
The Enchiladas
3-4 T olive oil
8 white corn tortillas
3-½ cups shredded cheddar cheese (reserve 1/2c or so to top enchiladas)
medium onion, diced
2 c chili gravy
Directions
The Chili Gravy
Makes 2 cups
Heat oil in a medium skillet over medium-high heat.
Stir in flour and continue stirring for 3-4 minutes, or until it makes a light brown roux.
Add remaining 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. May add water, or chicken broth, to adjust thickness, if necessary.
The Enchiladas
Preheat oven to 450°F.
Pour 1-2T oil in a small or medium skillet and heat tortillas, one at a time, on each side. Layer on plate and blot with paper towels.
Pour 1/2c chili gravy in 7”x9” baking pan.
Put 1/4c cheese & 1T onion in center of each tortilla, roll up, and place, seam-side down, in baking dish.
Pour remaining chili gravy over rolled tortillas, top with remaining cheese & onions.
Bake for 15-20 minutes or until sauce is bubble and cheese is melted. Serve hot.
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Those are Walla Walla Onions :)
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I really enjoyed this dinner it was really super good :)
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Those look great!
Sent from my iPhone 5 using Tapatalk
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Oh man those enchiladas look great Aaron!
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Oh man those enchiladas look great Aaron!
I'm no sour cream sculpture but the wife wanted to see my post and found my Past dog Max in the last picture with her picture tattooed inside the dogs ear. Really weird I know ???
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Those look very nice! Might have to steal this one... ;) ;D
David
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Looks great. Had something similar myself for dinner. Cheese in tortilla, wrapp, then chilli on top. We go easy and use a can chilli. Done. Easy and kids love it.
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plate me dude w/ 3 of the babies. milk plz. ;)
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Ingredients... 8 white corn tortillas ... Directions ... Put 1/4c cheese & 1T onion in center of each tortilla, roll up, and place, seam-side down, in baking dish....
(http://i1343.photobucket.com/albums/o786/Keymaster2013/009_zpsd99b12d4.jpg)
I usually prefer verde sauce using corn tortillas, and add olives to the filling but yours look like I should try them if I can figure out the math. How did you get 10 enchiladas out of 8 tortillas?
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A great use for leftover chicken. Been wanting to do some of these, will use your recipe since they look so good!!! Nice cook and TFS! Don
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That looks delicious!
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Fantastic!
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Very nice.
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I'm so stealing this...
Really nice Aaron!
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Outrageous......love Enchiladas.............
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I forgot to get pictures making the chicken but just boiled four chicken thighs and used the water for the chicken stock in the recipe, easy peasy :)
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Looks amazing... I gotta try this one! I have some pulled pork in the freezer would work well with this!
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Thanks for the idear Aaron. Made a cheater version for lunch today. Canned Hormel chili with beans for the bottom layer. Nuked tortillas spread refried beans, vidalia onions, shredded smoked cheddar and monterey jack cheese, pulled pork rolled. Topped with remaining cheese for a full pound of cheese. Baked at 400 for 15 minutes, broiled for 3 minutes.
BTW I'm on my tablet so you know what you can do with your unicorn meat comments!
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Somebody sayin sumpin about Unicorn meat ;D
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Sent from my MOTWX435KT using Tapatalk 2
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Key, those enchiladas look excellent! I love Tex-Mex, and enchiladas are my favorite. You just got me sooo hungry!
Thanks for sharing and the recipe!
Gene
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Wow a lot of love went into those! They look perfect to me.
Now pass me a fork!