Joe Roshkovsky
Tex-Mex Enchiladas: A Flavorful Fusion of Texan and Mexican Cuisines
Tex-Mex Enchiladas are a delicious combination of Texan and Mexican flavors, characterized by a rich, spicy sauce and filled with seasoned meat, beans, or cheese. This quintessential dish brings a warm, comforting touch to any meal, perfect for both weeknight dinners and festive gatherings. The tangy enchilada sauce mingles with melted cheese and robust fillings, creating a symphony of flavors and textures that is sure to please.
Ingredients
For the Enchilada Sauce:
– 2 tablespoons vegetable oil
– 2 tablespoons all-purpose flour
– 1/4 cup chili powder
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cumin
– 1/4 teaspoon dried oregano
– 2 cups chicken broth
For the Enchiladas:
– 12 corn tortillas
– 2 cups cooked shredded chicken (or substitute with cheese, beans, or beef)
– 1 1/2 cups shredded cheddar cheese or Mexican blend cheese
– 1 cup finely chopped onion
– 2 cups enchilada sauce (store-bought or homemade using the recipe above)
– 1/4 cup chopped fresh cilantro (for garnish)
– 1/2 cup sour cream (optional, for serving)
Instructions
Making the Enchilada Sauce:
1. In a medium saucepan, heat the vegetable oil over medium heat.
2. Stir in the flour and whisk continuously for about one minute.
3. Add the chili powder, garlic powder, salt, cumin, and oregano to the roux and mix well.
4. Gradually stir in the chicken broth, whisking to remove any lumps.
5. Bring the sauce to a boil, then reduce the heat and let it simmer for about 10-15 minutes, until thickened.
Assembling the Enchiladas:
1. Preheat your oven to 375°F (190°C).
2. Heat the tortillas slightly until they are pliable. You can do this by wrapping them in a damp paper towel and microwaving for about 30 seconds.
3. Spread a generous amount of enchilada sauce in the bottom of a 9×13-inch baking dish.
4. Lay each tortilla flat and place a small amount of chicken, cheese, and onions down the center of each tortilla.
5. Roll up each tortilla tightly and place seam-side down in the baking dish.
6. Pour the remaining enchilada sauce over the top of the rolled tortillas, ensuring they are well covered.
7. Sprinkle the remaining cheese over the enchiladas.
Baking the Enchiladas:
1. Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Serving:
1. Let the enchiladas sit for a few minutes after baking.
2. Garnish with chopped fresh cilantro.
3. Serve warm, optionally topped with a dollop of sour cream.
Enjoy your flavorful Tex-Mex Enchiladas!
