Tex-Mex Cheese Enchiladas

• 份量: 4 servings
• 准备时间: 15 minutes
• 总时间: 30 minutes

配料

1/4 cup bacon fat (lard or vegetable oil)

1/4 cup all-purpose flour

2 tbsp chili powder

2 tsp ground cumin

2 tsp garlic powder

1 tsp. onion powder

1/4 tsp kosher salt

1/2 tsp black pepper

1/2 tsp Mexican oregano

2 cups beef broth

3 tbsp vegetable oil

16 corn tortillas

1 yellow onion (diced)

4 cups Colby-Jack cheese (shredded)

Pico de Gallo (for serving)

Mexican Pickled Carrots

步骤

Preheat the oven to 450°F.

Heat the bacon fat over medium-high heat, then whisk in the flour. Cook until it turns a light yellow to golden brown, about 3-5 minutes.

Add the spices, Mexican oregano and beef broth. Whisk until smooth and it starts to thicken. Turn heat to low and simmer for 10 minutes. Thin with more beef stock if needed for a gravy-like consistency. Set aside.

Pour the vegetable oil into a baking dish or an oven proof skillet like a large cast-iron. Coat both sides of the tortillas in the baking dish with the oil and arrange overlapping in a circle. Transfer uncovered to the oven for 3 to 5 minutes. Tortillas should be soft and warm. Remove the tortillas from the baking dish, place on paper towel lined plate and cover.

Pour 1/2 cup of chili gravy into the dish or skillet to cover bottom.

Working in batches on a clean surface, slightly overlap 2 tortillas and place 1/4 cup of shredded cheese and 1 tablespoon of onion in the center, then roll it. Place the rolled tortilla seam side down in the baking dish and repeat with the remaining tortillas and filling.

Pour the remaining chili gravy on top of the rolled enchiladas. Sprinkle remaining cheese and onions on top and bake, uncovered, for 10 minutes. Sauce should be bubbly and cheese melted.

Serve warm with Pico de Gallo on top and pickled Mexican Carrots (optional) on each plate.

营养

• 卡路里: 476 kcal
• 总脂肪: 31 g
• 饱和脂肪: 17 g
• 不饱和脂肪: 12 g
• 胆固醇: 70 mg
• 钠: 764 mg
• 总碳水化合物: 32 g
• 膳食纤维: 5 g
• 总糖: 2 g
• 蛋白质: 20 g