Authentic Tex Mexican Enchiladas Recipe

Ingredients for Authentic Tex Mexican Enchiladas

• Corn Tortillas
• 12 ounces shredded American cheese
• Pico de gallo, to taste
• Extra shredded cheese, to taste
• 1/4 cup vegetable oil
• All Purpose Flour
• 2 tablespoons chili powder
• Ground Cumin
• Garlic Powder
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 8 cups water
• 1 lb ground beef
• 1 bay leaf
• Pinto Beans

How to Make Authentic Tex Mexican Enchiladas

1. **Make the Enchilada Gravy:** Heat 1/4 cup vegetable oil in a large stockpot over medium heat.
2. Whisk in 1/4 cup all-purpose flour and cook, stirring constantly, until a smooth, light brown roux forms (about 5 minutes). Do not let it burn!
3. Stir in 2 tablespoons chili powder, 1 tablespoon cumin, 2 cloves garlic (minced), 1 teaspoon salt, and 1/2 teaspoon black pepper.
4. Cook the roux, stirring constantly, for another 2-3 minutes. Thoroughly cooking the roux is crucial for flavor.
5. Gradually whisk in 8 cups of water, ensuring no lumps remain.
6. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
7. **Make the Chili Con Carne:** While the gravy simmers, brown 1 lb ground beef in a large skillet over medium-high heat.
8. Add 2 cloves minced garlic, 1 tablespoon cumin, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper.
9. Cook for 15 minutes, stirring occasionally. Add a little water (about 1/4 cup) if the pan becomes dry.
10. Stir in 2 tablespoons chili powder and 1 cup water. Bring to a simmer and cook for 10 minutes.
11. Remove the bay leaf and stir in 1 (15-ounce) can of drained and rinsed kidney beans (optional).
12. **Assemble the Enchiladas:** Preheat oven to 350°F (175°C).
13. Lightly soften corn tortillas (about 30 seconds in the microwave or by steaming).
14. Fill each tortilla with approximately 1 ounce of shredded American cheese. Roll up tightly and place seam-side down in a greased 9x13 inch baking dish.
15. Pour the enchilada gravy sauce and chili con carne evenly over the enchiladas.
16. Top with your favorite pico de gallo and extra shredded cheese.
17. Bake for 10-15 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.