Cheese Enchiladas With Chili Gravy

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 teaspoon dried ancho chile powder (or other ground mild red chile)
• 4 cups unsalted beef stock
• 1 lb ground beef
• 1 medium onion, chopped finely
• 2 cloves garlic, pressed or minced
• 2 tablespoons bacon drippings (optional)
• 2 teaspoons cumin seeds, toasted and ground
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1 tablespoon masa harina
• 1 1/2 lbs mild cheddar cheese, grated
• 1/2 medium onion, finely chopped
• oil
• 12 -16 corn tortillas
• grated cheddar cheese, to top if desired (optional)
• chopped green onion, to top if desired (optional)
• minced fresh jalapeno, to top if desired (optional)

Recipe

• 1 to toast the cumin seeds, lay them on a shallow cookie sheet and bake in a 350 degree oven for 5 minutes.
• 2 grind with a spice grinder or mortar and pestle.
• 3 the toasting will give the cumin a mellower, pleasant flavor.
• 4 in a saucepan, brown the meat with the onion and garlic.
• 5 drain fat.
• 6 add bacon drippings if desired.
• 7 allow drippings to melt.
• 8 add the stock cumin, oregano, salt, and ground ancho.
• 9 let simmer 50 min, until meat is tender and liquid has thickened a bit.
• 10 mix the masa harina in a small bowl with 2 t.
• 11 of the liquid from the gravy.
• 12 stir the masa mixture back into the gravy.
• 13 stir very thoroughly to help the masa dissolve.
• 14 it will thicken the gravy.
• 15 allow to simmer 10 min more.
• 16 preheat the oven to 350 degrees.
• 17 grease a med.
• 18 baking dish.
• 19 mix the cheese and chopped onion together.
• 20 soften the tortillas by dipping them quickly into 1/2- 1 inch of oil in a small skillet.
• 21 remove quickly with tongs.
• 22 don't allow the tortillas to become crisp.
• 23 you just want them to go limp, to make them easier to handle for rolling.
• 24 drain tortillas lightly.
• 25 if you are using fresh or homemade tortillas, they will not need to be dipped in oil.
• 26 using the tongs again, dip tortillas in the chili gravy to lightly coat.
• 27 lay on a plate and sprinkle 1/4 c.
• 28 of cheese/onion filling into each tortilla, then roll up.
• 29 transfer to the greased baking dish.
• 30 repeat process with each tortilla until all filling has been used, or pan is full.
• 31 top the enchiladas with the remaining gravy, submerging each enchilada in sauce.
• 32 bake for 15-18 minutes.
• 33 enchiladas should be heated through and sauce should be bubbling.
• 34 sprinkle with cheese, onion, and jalapeno if desired.