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Chili Con Carne for Cheese Enchiladas?

jgradieoakes | Aug 17, 200911:13 AM

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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