It’s been a gloomy, rainy, and WINDY few days here on the high desert, and my taste buds wanted comfort food. And when you’re a Texas gal like me, sometimes that translates into Tex-Mex. I had some leftover shredded carne asada beef in the freezer, and of course the obligatory package of dried ancho chiles in the pantry. (What, you don’t keep those hanging around, just in case??) So of course, enchiladas are on the menu!
My Texas buddy Adam provided the inspiration for these, because Adam is connoisseur of all food Tex-Mex. No really, he is! I grabbed this recipe out of his archives, because a good enchilada sauce is timeless. Do yourself a favor and read his post about it, you might be enlightened!
Tex-Mex Enchiladas
Adapted from Joe Gracey’s Tex-Mex Enchiladas, via The Unorthodox Epicure
2 cups homemade chicken broth, or water
3 large dried ancho chiles
1 tablespoon oil
1 medium onion, chopped (reserve 1/2 cup)
2 cloves garlic, minced
2 teaspoons cumin
1 tablespoon dried oregano
Ground black pepper, and salt, to taste
1 tablespoon honey, if needed
2 tablespoons flour
2 tablespoons vegetable oil
12 corn tortillas
3 cups grated Monterrey Jack cheese
3 cups shredded cooked meat, heated through (can be beef, chicken, pork, whatever you have!)
Chopped cilantro, for garnish
Sour cream, for topping
Tear the tops off the ancho chiles and remove as many seeds as possible. Place the chiles in a sauce pan of simmering chicken broth until rehydrated and soft, about 10 minutes. Meanwhile, sauté the onion in a large skillet with a tablespoon of oil until softened. Add the garlic in the last couple minutes.
Remove the chiles when softened, reserving the liquid. Add them to a food processor or blender along with the cooked onions and garlic and blend to a purée.
In the same skillet, stir in 2 tablespoons of oil and 2 tablespoons flour and cook until starting to turn golden brown. Pour the chile purée into the skillet, along with the reserved chile liquid. Stir in the cumin, oregano, and salt and pepper. Sometimes the ancho chiles can be bitter (haven’t figured out why yet) so add a tablespoon of honey and a bit more salt to mellow it out, if needed. Bring to a simmer and then cook on low for about 30 minutes. Add additional water if it gets too thick.
When ready to assemble: Preheat oven to 400 degrees. Using tongs, dip a tortilla into the enchilada sauce on both sides, then place on a plate. Top with 2 tablespoons cheese and 2 tablespoons of meat, roll up and place seam side down in a greased baking dish. Repeat until baking dish is full. Pour the remaining sauce over the enchiladas and top with the remaining grated cheese along with the reserved onion. Heat in the oven for 10 minutes until cheese is melted and dish is bubbling. Remove and top with cilantro and offer sour cream on top, if you want. Serve with pinto beans and Mexican rice.
Happy to be reading one of your yummy recipes. Hope all is well with you and your business.
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Why thank you Bernadette! Business is great, but winding down for winter. However it’s supposed to be sunny and in the 60s and maybe even 70s next week!
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Thanks for the shout-out, friend. I keep batches of this sauce in the freezer, and the weather cooled down enough after overnight storms, that this might be the week to follow your enchilada lead. 🙂
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Excellent idea, Adam! And you are quite welcome. Hope all is well as can be. 🙂
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Now you’re making me hungry……
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Ha ha, thanks! 😀
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I just love Tex-Mex, Kathryn. The spices, the cheese (yum), the bite, everything about it. My mother never cooked with peppers beyond the green bell, and I still don’t feel comfortable around them… But, this is pretty irresistible. I’m going to give it a try! Now to find some ancho chilis. 😀
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You should be able to find them in the Mexican aisle of any grocery store. Ancho chiles are not too spicy at all. In fact, I snuck in a little cayenne pepper to this one because this batch of them weren’t spicy enough for my taste buds… Thanks Diana!
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I’m definitely going to look!
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Oh yummy KR! Hoping weather improves a bit for you all. xoxoxo ccc
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It’s supposed to be in the 60s and sunny all next week! Maybe even hit 70 on Tuesday, whoop whoop! Thanks ccc! xoxoxoxo
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Short sleeves may be??? Have a good week! xoxoxo ccc
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My brother in law is from Texas – now living in the UK. It was his 60th yesterday and we all went for Tex-Mex to celebrate. I’m sure he’d love your enchiladas, they are far superior to what you get here!
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Hats off to your transplanted Texas brother for choosing a fine cuisine for his birthday! Now you’ll just have to surprise him someday and make some for him yourself!
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I’d happily do that, but they don’t live nearby – maybe I can get my sister to cook him your recipe instead!
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I always knew that we were on the same page… but now I know for sure! I have a bag of dried anchos in the pantry, of course – just in case. 🙂 Your enchiladas look delicious- perfect windy & rainy day food.
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See how we are? LOL. Thanks Josette!
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Oh this looks soooooooo yummy! want it now!
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Thanks Jodi! xoxoxo
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There you are! I missed your voice! You must be busy with sales! Thanks for the tex mex! Yummy!
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Yes, and I took a couple of vacations. 🙂 Thanks!!
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Sounds great. I had taco wonton cupcakes for dinner tonight! Tex-Mex must be in the air.
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Wow those sound so good! Thanks!
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That enchilada sauce is calling my name.
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I hope you replied, lol! Thanks Gerlinde!
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These look delicious Kathryn!
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Thanks so much Michelle!
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Oh yum, this sounds so delicious ! 🙂
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Why thank you Lynne!
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This is, indeed, one of the ultimate comfort foods, and your version looks delicious. The chile sauce is made exactly the way the dishwasher in our lab taught me 50 years ago.
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And I am sure your dishwasher had an authentic grandma or mom that taught him! Thanks Darryl!
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Love me some enchiladas, could eat them all day every day 😀
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Absolutely. Thanks!
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Yum!!!!
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Thanks Elaine!
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Lovely stuff!!!
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You are too kind!
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Loved your recipe…….will try it 🙂
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I hope you get to! Thanks!
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I am drooling over these!! I’d make if for dinner (and yes, I have a bag of Anchos in my cupboard, lol! So nice to be home and have better access to groceries!) but I just stuffed myself destroying the evidence – oops, I mean eating all the imperfect Apple Cider Donuts I just made…
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Ha ha! I bet they were awesome!
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This looks so delicious.. 😋
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Thank you so much, they sure were! 🙂
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This looks so good KR!
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Thanks so much Lynn!
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I have missed your food but I know you have been sooooo busy!
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I missed you too everyone here my dear! But things are winding down for the season, whew! xoxo
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Such a cool thing to do, great admiration
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This would make a perfect movie night diner for me which reminds that I haven’t had Enchiladas in a while….😉
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Thanks Marisa, I guess it’s time to have some again! 😀
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Kathryn, this sounds so delicious. I’m in the mindset for that kind of food right now. I actually just now put on a pot of posole to cook! (I didn’t realize I was out of oregano… we’ll see if it turns out okay. I don’t use that much of it anyway.) I used to make a couple of big batches every fall & winter, but last year I didn’t even make any. (Gloom and doom, and my inky-dinky freezer conspired against me.) Wishing you a happy Halloween. Hugs.
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Oh I just adore posole! Yum! We are supposed to hit 73 today, but then it spirals downward all the way to snow next weekend. But I’ll take the sunshine and warmth for now! Happy Halloween and huge hugs back!
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Yikes! Snow?
It wasn’t my best batch of posole, but not bad. It’s the first time I’ve managed to make a small amount (just a few servings). Happy weekend.
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Sounds like a winner as I love Tex-Mex food too! Yes, I have a few different kinds of dried peppers in my pantry 🙂
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Thank you Judy! Most people who love Tex-Mex seem to have dried peppers in the pantry, which is a great thing!
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mmm. . . It looks yummy.
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Thank you Sheryl!
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I’m a Texas gal too and I love Tex-Mex. I can’t wait to give the enchiladas a try.
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Thanks so much Karen! Your travels look grand!
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Such an impressive share ✔
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Thank you!
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Another cracking recipe. However, I feel you are using your professional skills to outdo us amateurs!
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You are too kind but I’m not the one with a food blog award! 😀
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Thank you for the link-up!
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