Enchiladas are made in both Mexico and the States, but their similarity stops at their name and the fact that they’re rolled tortillas filled with stuff. While Mexican enchiladas are made by dipping the tortillas in sauce, frying them, and filling them only with meat, the Tex-Mex versions are filled with cheese or meat and topped with lots more sauce (a.k.a. gravy) and cheese. This Tex-Mex-style recipe was a big hit here at CHOW.
Game plan: If 24 enchiladas are too many for you to consume at once, just save some for later. Make the enchiladas through step 3, then cover with plastic wrap and aluminum foil and refrigerate for up to 3 days or freeze for up to 2 weeks. To finish, heat the oven to 350°F, uncover the enchiladas and place in the oven while still cold or frozen, and bake until the cheese is melted and the centers are warm, about 20 minutes for the refrigerated enchiladas or 40 minutes if frozen.
You’ll need to make the Chile Gravy before you begin.
This recipe was featured as part of our Super Bowl for a Crowd menu.
Beverage pairing: Pyramid Hefeweizen, Washington state. A light, bright wheat beer such as this will help heavy Tex-Mex like these enchiladas go down more easily and sit more comfortably once you’ve eaten. The beer isn’t going to be a major force, taste-wise, but its buoyancy and texture are perfect.
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