Tex Mex Cheese Enchiladas

by on April 21, 2016 » Add the first comment.
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from Larry’s Original Mexican Restaurant – 1960
as told by America’s Test Kitchen


  • Tex Mex Chili Sauce
  • 1/4 C shredded cheddar cheese
  • 1/4 C Monterrey Jack or Land ‘l Lakes Extra Melt
  • Corn tortillas
  • Vadalia or other sweet onion


  • Put chili sauce on a ramekin
  • Wrap cheese and chopped sweet onions in a corn tortilla
  • Place it seam side down
  • Put more sauce on top
  • Top with cheese
  • Bake for about 8 minutes
  • Top with more chopped onion
  • Bake for another 5 minutes
  • Serve bubbling and hot

Text Mex Chili Sauce

Chili gravy is a mash-up between flour-based gravy and Mexican chile sauce. It’s a smooth and silky substance, redolent with earthy cumin, smoky chiles and pungent garlic. It’s not fiery, as it was originally created by Anglos, but it does have flavor. And there’s no meat in chili gravy—it’s just fat, flour, chicken broth and spices.

  • 2 TBL AP flour
  • 2 TBL butter
  • 1 TBL ground cumin
  • 1 TBL ground Ancho chili
  • Salt, pepper and garlic to taste
  • 2 C chicken stock
  1. Heat flour and butter together until it starts to brown
  2. Add cumin, chili, salt, pepper and garlic
  3. Stir for two minutes
  4. Whisk in 2 C chicken stock
  5. Cook until thickened

Find more like this: Casseroles and Pan Dishes, World Cuisine

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