Tex-Mex Enchiladas with Chili Gravy
1 pound ground beef (80/20 ground beef recommended)
1/3 cup chopped white onion
3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1/2 teaspoon Mexican oregano (regular oregano works too)
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon each sea salt and freshly ground black pepper
1/4 cup all-purpose flour
2 cups chicken broth (or water or beef broth)
3 1/2 cups grated cheddar or American cheese (I grated 12 ounces block cheese)
8 corn tortillas
1/2 cup chopped white onion
make chili sauce
Fry the minced meat in a frying pan over medium heat. Once browned, add the chopped onions and fry for about 5 minutes. (If using lean ground meat, add a few tablespoons of oil.)
Add the chili powder, cumin, oregano, garlic powder, salt, and pepper and stir until the spices are distributed throughout the ground meat. Add flour and mix with seasoned minced meat.
Pour in the chicken broth and bring to a boil. Then reduce the heat and simmer for about 20 minutes, stirring occasionally. Once thickened, pour over the cheese enchiladas.
warm the tortillas
Heat a little oil in a hot skillet or griddle and cook the corn tortillas over medium heat for about 30 seconds to 1 minute per side, until the corn tortillas are soft but long enough to fry. When the corn tortillas are soft and pliable, remove them, drain excess oil, and place on a tortilla warmer or a plate lined with paper towels.
Preheat oven to 400 degrees Fahrenheit. Add about 1/2 cup chili sauce to the bottom of a 9×13 pot.
Place about 1/4 cup of shredded cheddar cheese in the bottom third of the corn tortilla. Next, wrap the corn tortilla tightly around the cheese and place it, seam side down, in a 9×13 baking dish. Repeat this process until you have rolled all the enchiladas.
Pour remaining chili sauce over enchiladas and sprinkle about 1 cup of shredded cheese evenly over enchiladas. Bake in the preheated oven for 20 minutes.
Serve the enchiladas warm and top with chopped onion or chopped cilantro just before serving.