• Freezer Friendly - 06

    From Dave Drum@1:3634/12 to All on Fri Sep 16 10:13:00 2022
    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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