She Strengthens

Savoring the Flavors of Tex-Mex: A Delicious Enchilada Recipe

When it comes to enchiladas, the battle between Mexican and Tex-Mex styles rages on. While Mexican enchiladas are known for their simplicity and focus on meat, Tex-Mex enchiladas are all about excess – and we mean that in the best possible way. With their rich, cheesy goodness and savory gravy, it’s no wonder they’re a crowd-pleaser.

The Ultimate Tex-Mex Enchilada Recipe

This recipe is a game-changer, and we’re not just saying that because it yields 24 enchiladas. With its perfect balance of flavors and textures, it’s sure to become a staple in your kitchen. And the best part? You can make it ahead of time and refrigerate or freeze it for later.

Before You Begin

Make sure you have the Chile Gravy ready to go before you start assembling the enchiladas. This recipe makes a big batch, so you’ll have plenty left over for future meals.

Ingredients

• 3 cups shredded extra-sharp cheddar cheese (about 10 ounces)
• 3 cups shredded Monterey Jack cheese (about 10 ounces)
• 1 cup vegetable oil
• 24 (6-inch) corn tortillas
• 1 cup finely chopped white onion (about 1/2 medium onion)
• Chile Gravy (see above)

Getting Started

Preheat your oven to 350°F and arrange a rack in the middle. Evenly coat the bottom of two 13-by-9-inch baking dishes with 1 cup of the Chile Gravy each. Mix the cheeses together in a large bowl until evenly combined, and line a baking sheet with paper towels; set aside.

Frying the Tortillas

Heat the oil in a large frying pan over medium-high heat until hot but not smoking, about 5 minutes. Test the oil temperature by carefully dipping the edge of a tortilla in the oil – it should bubble vigorously. Once the oil is hot, use a metal spatula to carefully submerge the tortillas one at a time until bubbles form around each, about 5 to 10 seconds. Flip and fry an additional 5 seconds or until the edges of each tortilla are slightly crisp but not browned. Transfer to the prepared baking sheet and arrange in a single layer. Repeat with the remaining tortillas, separating the layers with paper towels.

Assembling the Enchiladas

Blot the tortillas with paper towels to soak up any excess oil, then fill each with 2 heaping tablespoons of the cheese mixture and 2 teaspoons onion. Roll to enclose the filling and set the tortillas in the baking dishes, seam side down, placing 12 enchiladas in each dish. Evenly distribute the remaining 1 cup Chile Gravy over both baking dishes and top with the remaining 2 1/2 cups cheese.

Baking and Serving

Bake until the enchiladas are hot and bubbly, about 25 to 30 minutes. Let cool about 10 minutes before serving.

The Perfect Pairing

Looking for the perfect beverage to pair with your enchiladas? Try a light, bright wheat beer like Pyramid Hefeweizen from Washington state. Its buoyancy and texture will help cut through the richness of the dish, making it a match made in heaven.