I use the recipe from
Robb Walsh The Tex-Mex Cookbook (He has a great book on BBQ too)
We call it chili gravy here in Texas
Chili Gravy (from Robb Walsh)
Ingredients:
1/4 cup lard (or vegetable oil)
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
2 T chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods)
2 cups chicken broth (or water)
Method:
Heat the oil in a skillet over medium-high heat.
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add chicken broth or water, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups.
Cheese Enchiladas
Ingredients:
1/2 cup vegetable oil
8 corn tortillas
3 cups shredded cheddar cheese (can make it with Velveeta for extra melting oomph and good ol' Tex-Mex authenticity)
One medium onion, diced
2 cups chili gravy
Method:
Preheat the oven to 450.
Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in a cloth until all 8 are heated.
Pour 1/2 cup of chili gravy in a baking pan.
Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.
Place rolled tortilla in baking dish, seam side down.
Continue with remaining tortillas.
Take remaining chili gravy, and pour it over the rolled tortillas.
Sprinkle remaining cheese and onions on top.
Bake for 10 minutes or until sauce is bubbly and cheese is melted.
Makes 8 enchiladas.
