I live in New York so I wind up making a lot of my own Tex-Mex at home. I have a basic chile puree down which I use as a base for chili gravy for enchiladas or as an add on to a Wick Fowler's kit which I realize might be heresy to some.
I want to make a chili con carne gravy to use as the sauce for cheese enchiladas. My normal chili recipe doesn't work...too thick/ just too much for the enchiladas.
The Form would be something like The Original in Fort Worth or the con carne you used to get with tamales.
On a related question: where do you guys come down on cheddar vs. American vs. Velveeta or some other cheese sauce in your enchiladas?
Thanks for any tips or suggestions.
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