Enchiladas

This is a staple in our house which helps us to use up all of the vegetable stock we make. It’s also nice because carnivores and vegetarians can each do their own servings without the process getting complicated. Taken from https://www.macheesmo.com/chili-gravy-enchiladas/ with minor adjustments. Serves 4.

Ingredients

  • 4 tablespoons unsalted butter

  • ~4 tablespoons flour

  • 1 teaspoon black pepper

  • 1 teaspoon salt

  • 2 teaspoons ground cumin

  • 2 tablespoons chili powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon oregano

  • 1 teaspoon cayenne pepper

  • (Optional) 1 teaspoon cinnamon

  • ~4 cups unsalted vegetable stock

  • ~12 tortillas

  • 2 bell peppers

  • 1 small or 1/2 large white onion

  • 2 tablespoons cooking oil

  • 16 ounces of cheese (a mix of queso fresco, oaxaca, manchego, and/or whatever you need to use up)

  • (Optional) Cilantro

  • (Optional) Meat or extra fillings of choice

Directions

  • Preheat oven to 400F.

  • If you are adding meat to your enchiladas, cook this at the same time as or before the following steps.

  • Premeasure all spices into a small bowl.

  • In a saucepan, melt your butter. Make sure not to brown it by being inpatient or unattentive.

  • Add a table spoon of flour and mix in, making sure there are no clumps.

  • Continue adding flour until the roux has a consistency resembling sugar cookie dough when mixed. It will look more liquidy at rest, this is fine.

  • Cook the roux at this step for 2-3 minutes. You may need to stir it to prevent agressive browning if your temperature is too high.

  • Dump in the spices and mix. Enjoy the agressive aroma. Cook for another 30 seconds.

  • Add vegetable stock into the pan a cup at a time. Stir until the contents are uniform in consistency before adding more. Stop when the stock does not immediately thicken after reaching uniform consistency and cook on low for 3-4 minutes. Salt to taste.

  • While waiting for the gravy to re-thicken, slice your peppers and onions into thin strips. Cook over moderate heat with oil or butter and a pinch of salt. Cook for 3-4 minutes. Do not overcook, as these will have more time to cook in the oven.

  • While waiting on the gravy and vegetables to finish, grate your cheese.

  • In a casserole pan of choice, put a thin layer of gravy.

  • Make your enchiladas. Place some cheese, vegetables, meat, and any other extras in the tortillas. Roll and place fold down to prevent opening.

  • Top the enchiladas with the remaining gravy, cheese, and vegetables.

  • Cook for 15 minutes, top with cilantro if desired, then serve.