Cheesy heaven in a 9" X 13" pan, these Tex-Mex enchiladas from Bryan
Washington will make everyone in the house happy. Include a jar of
salsa, a container of sour cream and other toppings that’ll keep for a
while with your delivery.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheese Enchiladas
Categories: Vegetables, Chilies, Cheese, Herbs
Yield: 4 servings

3 tb Oil; more for greasing
3 tb A-P flour
4 cl Garlic; minced
2 tb Ground red chile
2 ts Ground cumin
1 ts Dried oregano
1/2 ts Ground black pepper; more
- for sprinkling
2 c Beef broth
Salt
10 Corn tortillas
1 lb Shredded Cheddar
1/2 c Fine diced white onion
Fresh parsley or cilantro;
- garnish (opt)

Set oven @ 350ºF/175ºC.

Lightly grease a 9" by 13" shallow baking dish or pan or
a very large cast-iron skillet.

Add the oil and flour to a medium skillet. Set over
medium-low heat and cook, whisking constantly, until the
mixture (known as roux) turns a golden color, smells
nutty and thickens, 5 to 7 minutes.

Add garlic, chile powder, cumin, oregano and black
pepper to the roux. Whisk until smooth (some clumping
from the garlic is fine), being careful to not let the
spices burn, about 30 seconds.

While whisking constantly, add beef broth 1/4 cup at a
time, whisking after each addition, until smooth. Reduce
heat to low and simmer gently, whisking occasionally,
for 10 minutes. Then remove from heat, and allow the
gravy to rest for another 10 minutes. Taste the gravy
and season with salt as needed for a savory sauce.

Meanwhile, in another pan, lightly heat a tortilla over
medium just until softened, about 30 seconds per side.
Transfer to a clean kitchen towel or sheet of foil and
wrap. Repeat with the remaining tortillas, stacking them
in the towel or foil. Be careful of overcooking: You’re
softening each tortilla to prevent them from cracking as
they’re filled and folded.

Fill a softened tortilla with about ? cup of cheese.
Roll shut and, with the seam side facing downward, place
in the greased baking dish or skillet. Repeat until
you’ve filled all of the tortillas, setting the rolls
next to each other.

Slowly pour the gravy over all of the tortillas to coat.
Afterward, sprinkle the dish with the rest of the cheese
and the diced onion.

Bake until the gravy is bubbling and the cheese melted,
20 to 25 minutes.

Garnish with parsley, if desired, alongside a sprinkle
of salt and black pepper. Serve immediately.

By: Bryan Washington

Yield: 4 servings

ECIPE FROM: https://cooking.nytimes.com

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