Tex-Mex Enchiladas with Chili Gravy


Chili Gravy
1 pound ground beef (Recommend 80/20 ground beef)
1/3 cup chopped white onion
3 Tablespoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1/2 teaspoon Mexican oregano (can use regular oregano)
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon each Sea salt and freshly cracked black pepper
1/4 cup all-purpose flour
2 cups chicken broth (or water or beef broth)

Tex-Mex Enchiladas
3-1/2 cups shredded cheddar or American cheese (I shredded a 12-ounce block of cheese)
8 corn tortillas
1/2 cup chopped white onion

Make the Chili Gravy
Brown the ground beef in a skillet over medium heat. When browned, add chopped onion and cook for about 5 minutes. (If using leaner ground beef, add a couple of tablespoons of oil.)
Add chili powder, cumin, oregano, garlic powder, salt, and pepper, and stir until seasoning covers all of the ground beef. Add the flour and stir in with the seasoned ground beef.
Pour in the chicken broth and bring it to a boil. Then lower the heat and let it simmer for about 20 minutes, stirring occasionally. When it thickens up, it is ready to pour over the cheese enchiladas.
Heat The Tortillas
Heat the corn tortillas in a little oil in a hot skillet or griddle over medium heat for about 30 seconds to 1 minute on each side, just until the corn tortillas are soft but not long enough to fry them. When the corn tortillas are soft and pliable, remove them, drain any excess oil, and place either in a tortilla warmer or on a plate with paper towels.
Tex Mex Enchiladas
Preheat the oven to 400 degrees F.
Ladle about a half cup of the chili gravy into the bottom of a 9×13 pan.
Add about 1/4 cup of shredded cheddar cheese on the lower third of a corn tortilla. Then tightly roll the corn tortilla around the cheese and place seam side down in the 9×13 baking dish. Repeat until you have rolled all enchiladas.
Pour the remaining chili gravy over the enchiladas, and sprinkle about 1 cup of shredded cheese evenly over the top of the enchiladas.
Bake in a preheated oven for 20 minutes.
Serve the enchiladas hot, and top with chopped onions or chopped cilantro just before serving.

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