Ok, so maybe I using a bit of hyperbole.
I am an enchie fan. A big one. Probably my fave comfort food of all time. You can judge a TexMex restaurant by its enchiladas – cheese and onion, please. I remember my grandparents taking me to Luby’s and thought those were some of the best ever made. Pappasito’s makes some damn good ones, though a bit pricey. I’m always on the lookout for tasty ones so don’t be shy with your suggestions.
As much as I love me some enchiladas I had never attempted to make them myself. I enjoy cooking and not afraid to get my hands dirty with ingredients especially if the final product comes out yummy. I assumed the process would be lengthy but after seeing a buddy of mine make his homemade specialty, I realized it is very simple to do.
So after some Google and YouTube consultation I recently found an enchilada sauce recipe that is quick to make. I already had most of the ingredients in my spice cabinet so I went to work. The result was surprisingly great. I experimented with both corn and flour tortillas though I received a good amount of Facebook backlash that “real” enchies are only made with corn. Flour apparently constitutes a rolled up burrito covered with sauce. Whatever. This is now my go-to dish and I may trademark a new moniker: The High-Tech TexMex.
Here is the recipe and process. Feel free to spice things up according to taste. And should you find easier or better recipes please send them to me.
- 3 tablespoons olive oil
- 3 tablespoons flour
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt, to taste
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon apple cider vinegar or distilled white vinegar
- Freshly ground black pepper, to taste
- Measure the dry ingredients (flour, chili powder, cumin, garlic powder, oregano, and salt) into a small bowl.
- In a medium-sized pot over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This doesn’t take long.
- Once it’s ready, pour in the flour and spice mixture. Whisk constantly until slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools)
- Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary.
- Grated Mexican blend or cheddar cheese. At least one cup.
- Grated onions
- Taco meat, grilled/spiced chicken, or any other protein (unless you want to go old school with plain cheese enchiladas)
- Preheat the oven to 350 degrees F.
- Microwave the tortillas for 30 seconds to make them easier to roll.
- Spread 1/2 cup of the sauce in the bottom of a 9×13″ baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat, onions and your fave filling. Top with a generous portion of grated cheese. Roll up the tortilla to contain the filling inside.
- Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of onions or other toppings you have left over from the filling.
- Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.
Make a huge margarita and dig in!