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| Fast & Hassle-Free Cheese Enchiladas |
A cheese enchilada dinner in under an hour. Works for me. The homemade chili gravy is a MUST though. The canned stuff totally sucks.
Use your favorite cheese. I used American cheese in brick form, (Velveeta or the like), and cut the cheese (ha ha) into sticks after it had some time in the fridge so it would be easier to cut. The enchiladas were topped with grated cheddar cheese, plus diced onions (truck-stop style, back in the day).
The best thing about these hassle-free enchiladas is skipping the PITA oil procedure. I don't like using the microwave method, (and we don't have a microwave in the house anyway), so this is what I do:
Heat up a comal, or cast-iron frying pan, (I have also used a non-stick pan and it worked just fine), spray lightly with oil spray, take the corn tortillas out of the package and put all of them in a stack in the middle of the pan. I used 10 the last time, so all 10 were stacked on top of each other in the pan.
After the bottom tortilla is heated, (and lightly toasted), spray the tortilla on the top of the stack, and flip the whole stack. Flip the tortilla that was on the bottom, spray it, then flip the whole stack over again. When the first tortilla is lightly toasted, remove it from the stack and place it in a container with a lid. (I don't have a tortilla holder so I use a wide, shallow bowl and put a pot lid that fits the bowl on top. The key is having enough space so the entire stack is covered when you're finished toasting the tortillas.) Keep going with the stack until all are lightly toasted. (And hey...you can do this one tortilla at a time, but by keeping them in a stack, the weight of the other tortillas hastens the toasting. Besides, it's fun to do it this way. lol)
I don't spray each tortilla every time, it just depends on how much oil is still on the bottom of the pan. If there is still a sheen on the bottom of the pan, I don't use the oil spray. When you are ready to assemble your enchiladas, flip the stack over and start with the tortilla that's on the bottom.
You get more flavor this way than you would with the microwave method, and you don't have to deal with the PITA method and get oil everywhere and have the oil odor lingering in the house all night long. It's a win-win.
Hassle-Free Cheese Enchiladas
For the chili gravy:
1/4 cup oil or butter
1/4 cup A/P flour
1 tsp. garlic powder
1 tsp. onion powder
1/2 to 1 tsp. ground cumin (to your taste)
1 tsp dried oregano
1 tsp. paprika
1-2 Tbsps. chili powder (to your taste)
1 pinch of red pepper (or more if you like more heat)
2 cups of water, chicken stock, beef stock, or vegetable stock)
S&P to your taste
1 Tbsp. tomato paste (optional)
1. Using a 10-inch frying pan, make a roux with the flour & oil (or butter). Cook at least 3 minutes to eliminate the raw taste of the flour -- letting it cook until it is slightly golden is optional, but preferred.
2. Add the chili powder & paprika, stir until combined, keep stirring & cook for 1 to 2 minutes.
3. Add the stock while stirring to prevent lumps.
4. Add the rest of the ingredients. Let it simmer for a few minutes before assembling the enchiladas.
5. You might want to add a little extra water or stock to thin the gravy out a bit more before using.
10, six inch, white or yellow corn tortillas (homemade or your favorite brand)
16 oz. brick of American cheese or 20 oz. of your favorite cheese, shredded (I used American cheese but I didn't use the entire pound)
1/2 -3/4 cup of shredded cheddar cheese for the topping
Oil spray (as needed)
Chili gravy (recipe above)
Optional: 1/2 cup white onion (small dice)
1. Heat 10 corn tortillas using your preferred method.
2. Preheat your oven to 350 degrees.
3. Spray a 13x9 inch baking pan with oil spray. Ladle some chili gravy into the baking pan, just enough to cover the bottom.
4. Ladle a scant amount of chili gravy onto a tortilla, (1-2 Tbsps.), then enough shredded or diced cheese for filling (1-2 oz.). ***Alternatively, you can dip the tortilla in the gravy, but ladling it in does the job with less mess.*** Sprinkle in a teaspoon of diced onions if desired. Roll up the tortilla and place it seam side down into the pan.
5. Keep going until all tortillas are filled, then ladle as much chili gravy as you like over the top of the enchiladas.
6. Cover your pan with a lid or with aluminum foil and place it in the oven.
7. Bake at 350 degrees for 25 minutes. Remove the foil, sprinkle shredded cheese on top and sprinkle with the rest of the onions, if desired. Bake for 5 more minutes until the cheese melts.
8. Enjoy with your favorite side dishes.
Feel free to use more cheese. I don't like cheese overkill...(cheesed up to the point where all you taste is cheese and none of the yummy gravy or the corn tortillas), so I don't use an insane amount.
