Tex-Mex Cheese Enchiladas
August 07, 2015
"These are the cheese enchiladas that were served at the Texas Governor's mansion when George Bush was in residence. This is a classic cheese enchilada with a homemade, velvety sauce. Once you have this sauce, you'll never use a store-bought can again! Making enchiladas is a messy business. See my note on how to make assembly quicker and easier. The sauce can be prepared in advance, but be sure to warm it up before assembling the enchiladas."
- Serving Size: 1 (234 g)
- Calories 459.8
- Total Fat - 26.2 g
- Saturated Fat - 15.2 g
- Cholesterol - 135.8 mg
- Sodium - 689.3 mg
- Total Carbohydrate - 22.9 g
- Dietary Fiber - 4.8 g
- Sugars - 2.4 g
- Protein - 35.5 g
- Calcium - 903.1 mg
- Iron - 4.4 mg
- Vitamin C - 5.6 mg
- Thiamin - 0.1 mg
Bring stock and chiles to a boil in a 4-qt. saucepan over medium-high heat; cook until chiles are soft, about 10 minutes. Remove from heat and set aside.
Heat 2 tbsp. oil in a 10" skillet over medium-high heat. Add 2/3 of the onion, and cook until soft, about 5 minutes. Transfer to a blender along with chiles and 1 cup cooking liquid, and garlic, and purée until smooth; set aside.
Heat 2 tbsp. oil in a 12" skillet over medium heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add chile purée, remaining cooking liquid, cumin, and oregano, and season with salt and pepper; reduce heat to medium-low, and cook, stirring often, until sauce thickens, about 30 minutes. Keep sauce warm over low heat.
Heat oven to 400°. Heat remaining oil in a 10" skillet over medium heat. Add 1 tortilla, and fry, turning once, until pliable, about 5 seconds. Using tongs, transfer tortilla to sauce, and turn to coat completely, letting excess drip back into skillet. Transfer to a large plate, and scatter with 1⁄4 cup cheese; roll tortilla around cheese into a tight cylinder, and transfer to a 9"x13"baking dish, seam side down.
NOTE: the above instructions are as recipe was written. I fry all the tortillas one after the other and stack them on a heat-proof plate. When all are fried and soft, I use the assembly-line method to dip and roll the enchiladas. It goes much faster this way, and is much neater!
Repeat process with remaining tortillas and 2 3⁄4 cups cheese.
Pour remaining sauce over enchiladas and sprinkle with remaining cheese and onions; bake until cheese melts and enchiladas are hot, about 10 minutes.
Serve with a dollop of sour cream or crema fresca (optional).
Tips & Variations
No special items needed.