Sunday, May 1, 2011

Cheese Enchiladas

One of our favorite places to eat in the Dallas area was El Fenix...
Not because it was the best Mexican or Tex-Mex food.  It is good.  And fast.  You order and it's out before you can put your menu down...
The reason I love it so is that we got used to eating it almost every Fri. night.  For years! 
The original old El Fenix is in down town Dallas and our good friends and family who live south of Dallas were regulars there and since it was half way between us it was a good meeting spot. 
It was the only place a party of 20ish could go and be seated right away.  We had our own waiter...
He knew our orders...
He saw of our kids grow up and we tipped him well since cleaning up behind the high chair crowd isn't easy...
When we were in Dallas a few weekends ago for a dance competition it's where Katie wanted to eat for her birthday.  Mike and I managed to eat there a second time for a quick lunch...

I scoured the Internet looking for a recipe for the cheese enchilada gravy since that is about the only cheese enchilada I like... and I found it.  It's not quite as good but I think that is because I had to cook it and didn't have chips and hot sauce with it... 

Cheese Enchiladas (El Fenix style) adapted from the homesicktexan

Chili Gravy

1/4 cup vegetable oil
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano
2 T chili powder
2 cups chicken broth
Heat the oil in a skillet over medium-high heat.  Stir in the flour and continue stirring for 4-5 minutes, or until it makes a light brown roux.

Add all the spices and continue to cook for 1 minute, constantly stirring and blending ingredients.

Add chicken broth, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes. Add extra water to get to adjust thickness.

To assemble enchiladas:
8-10 corn tortillas
2 cups shredded cheddar
Chopped onion optional

Microwave tortillas wrapped in damp paper towels for 30 sec.  ( I did this in small batches)
Place shredded cheese (and onion if using) in center of tortilla and roll up, place seam down in greased pan.

Con't till all are rolled up.  Pour gravy over top, sprinkle with extra cheddar cheese.

Bake at 350 degrees till bubbly.


1 comment:

Mary said...

I'm really liking this recipe. My grandsons will adore it. They'll be here this summer and I always need "growing guy" recipes to feed them. I hope you have a great day. Blessings...Mary