Recipe(tried): Chicken Enchiladas and Chile Gravy

There are two kinds of enchiladas. Authentic ones and easy but also good ones. The trick to both of them is the softening of the tortillas. It takes just about 2 seconds in hot oil or enchilada sauce with the oil being the first dip because it seals the tortilla and it won't get soggy.

Tortillas may be either rolled or stacked. Stacking is easier, but rolling is prettier. Traditionally the beef ones are served with a chile colorado sauce, which is powdered chiles and in Texas they are served with chile gravy.

CHILE GRAVY
Source: The Border Cookbook by Bill and Cheryl Alters Jamison

3 oz. dried red chiles (about 12) preferably 8 ancho and 4 New Mexican or 1/2 cup Gebhardt's chili powder
4 cups beef stock
1 pound chili-grind beef
1 medium onion, chopped fine
2 garlic cloves, minced
2 Tbl. bacon drippings (optional)
2 tsp. cumin seeds, toasted and ground
1/2 tsp. dried oregano, preferably Mexican
1/2 tsp. salt
1 Tbl. masa harina

Preheat the oven to 300-deg. F. Break the stems off the chile pods and discard the seeds.

Place the pods in a single layer on a baking sheet and roast them for about 5 minutes. Watch the pods closely because they can scorch easily. Break each chile into several pieces. (you can also just split them and heat them in a cast iron skillet until they release their aroma - much easier and less danger of scorching them)

In a blender, puree the pods with the stock. You should be able to see tiny pieces of chile pulp, but they should be bound in a smooth, thick liquid. Set the puree aside.

(If you're not having discriminating Mexican Food afficianados, you can use canned or jarred enchilada sauce and adjust the seasonings with chili powder and add browned ground beef to it. But that's a short cut and not as good as 100% home made)

In a medium saucepan or skillet, brown the meat with the onion and garlic. Drain the meat mixture of excess fat. Add the bacon drippings, if you like, and return the pan to heat. When the bacon drippings have melted, add the cumin, oregano, salt, and pureed chiles. Simmer the mixture for about 50 minutes, until the meat is tender and the liquid has thickened slightly. In a small bowl mix the masa harina with 2 Tablespoons of the cooking liquid, and stir the mixture back into the gravy. Simmer the gravy for an additional 10 minutes. (If you can't get masa harina, you can use a flour slurry or you can just eliminate this step, but the sauce won't be as thick.)

FOR THE FILLING:
serves 4, with 3 enchiladas each but at parties plan on 2 per person.

1 pound chili-grind lean ground beef
1/2 medium onion, minced
1/2 cup beef stock
1/3 cup corn kernels, fresh or frozen (in my opinion this is optional)
1/3 cup chopped roasted mild green chile, preferably New Mexican or poblano, fresh or frozen. (or you can just use chili powder to season the meat or even use a package of taco seasoning and follow those directions for the filling)
1/2 recipe Chile Gravy, warmed
vegetable oil for pan-frying
12 to 16 corn tortillas
Grated mild cheddar cheese, chopped onon and minced fresh jalapeno or serrano (chiles being optional IMO) for garnish

In a medium skillet, fry the ground beef with the onion until the meat is gray. Pour off any excess fat. Add the stock, corn, green chile, and salt and simmer, covered for 10 minutes. (The filling can be made ahead and refrigerated for a day. Reheat the filling before proceeding.)

Preheat oven to 350-deg. F. Grease a medium baking dish.

Heat 1/2 to 1-inch of oil in a small skillet until the oil ripples. With tongs, dunk a tortilla in the oil long enough for it to go limp, a matter of seconds. Don't let the tortilla turn crisp. Repeat with the remaining tortillas and drain them.

With tongs, dip a tortilla in the gravy liquid to lightly coat it. Lay the tortilla on a plate, sprinkle 3 to 4 Tablespoons of filling over it, and roll it up snug. Transfer the enchilada to the baking dish. Repeat with the remaining tortillas and filing. (At this point you can freeze them and reheat them) (I also coat the bottom of the pan with some sauce - but that's the way I like them done.)

Top the enchiladas with the remaining chili gravy, seeing that each enchilada is submerged in the sauce, and bake for 20 to 25 minutes, until the enchiladas are heated through and the sauce is bubbly. Remove the dish from the oven and sprinkle immediately with the cheese, oniion, and jalapeno. Using a spatula, serve hot.

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Here's a much easier version of chicken enchiladas and a variation on it.

CHICKEN ENCHILADAS
serves 6 with 2 enchiladas per person

1 clove garlic, minced.
1/2 cup vegetable oil, divided
1 can (12 oz.) tomatoes
2 cups chopped onion
2 cans (4 oz.) mild green chiles
garlic salt to taste
1/2 tsp. dried oregano
1/2 cup water
2 cups diced cooked chicken (add cumin to the cooking water)
2 cups grated Monterey Jack cheese
2 cups sour cream
12 corn tortillas
salt to taste

Cook garlic in 2 Tbl. oil until tender; add tomatoes, onion, green chiles, garlic salt, oregano and 1/2 cup water. Cook over low heat until thickened. In a separate bowl, combine chicken, cheese and sour cream. Heat 1/3 cup oil in a small skillet. Dip tortillas in oil, just until they are limp. Fill iwth chicken mixture; roll up. Place in a 9x13-inch baking dish. Top with tomato mixture. Bake at 325-deg. F. for 15 minutes or until hot and bubbly.

Variation: Omit oregano and sour cream. Substitute 2 cups chicken broth for water. Use 1 onion, minced, 4 cloves of garlic, minced, 3 green chiles, chopped, and 4 tomatoes chopped. Saute vegetables in 3 Tablespoons margarine. Mix chicken with 3/4 of the cheese. Dip tortilas in vegetable mixture one at a time until soft. Fill with chicken and cheese. Place in a baking dish and top with the remaining vegetable mixture and cheese.

As you can see, there is lots of variation in making enchiladas. One has even been known to use cream of chicken soup with the chicken ones. (trying to look innocent here)

Another suggestion would be to make King Ranch Chicken Casserole, which is good, easy and also freezes well. Enjoy!