Monday, March 3, 2014


Life has gotten in the way, so I haven’t been able to update lately with any new and delicious finds.

However, I want to begin subscribing to a cooking magazine recommended by my Gourmet Cooking class instructor – it’s called “Cook’s Magazine”. I really like it, as it not only includes some great recipes, but it also includes tips and tricks – in the issue I currently hold, they tried experimenting with frozen sour cream, they tested some products in there, and they give you the “why” on certain cooking techniques. I need to start subscribing to it – because I made this Tex Mex Enchilada recipe from it, and this was To.Die.For.

I am a slight bit annoyed as I just went to their website to link to the recipe, but I’m not allowed to view it unless I sign up for a 14-day “free trial” and I have to fork over my credit card. I hate that and I never follow through when I see sites with this on there. They are counting on the fact that you will forget to cancel after the 14 day trial ends and they can start charging your card.

Back to the recipe, though: I think the secret was in the gravy. This was not low-fat by any means, and I added some fat free refried beans to ours and cut the cheese in ½ because I didn’t want to die from Cheese Overload. Also, I think they would have been fine without the chopped onions, but your mileage may vary on these points.

My entire family loved them. DH took them to work for lunches the next few days, so you know when that happens, they are a hit. Here is the recipe – the original plus my changes to it:

Tex-Mex Cheese Enchiladas (serves 6)

2 dried ancho chiles, stemmed, seeded and torn into ½” pieces (I substituted 2 tsp. chili powder)
1 tbsp cumin seeds (I substituted ¾ tbsp. ground cumin)
1 tbsp garlic powder
2 tsp dried oregano
3 tbsp vegetable oil
3 tbsp all purpose flour
Salt & pepper to taste
2 cups chicken broth
2 tsp distilled white vinegar

12 (6 inch) corn tortillas
1 ½ tbsp. vegetable oil
8 ounces (2 cups) shredded Monterey Jack cheese
6 ounces (1 ½ cups) shredded cheddar cheese
1 small onion, finely diced
Optional: 1 can fat free refried beans and cut above the cheeses in half

Make the gravy first. Toast the chiles and cumin in a skillet over med-low heat for about 2 minutes, then preheat the oil in a skillet and take the chiles and remainder of spices and grind them in a food processor/spice grinder. Add the flour, ½ tsp salt, ½ tsp pepper and spice mixes to the skillet and cook for about a minute. Slowly whisk in the broth and bring to a boil, reduce the heat and whisk frequently until the gravy is thicker and reduced to about 1 ½ cups total volume. Whisk in vinegar last and season with salt and pepper to taste. Set aside.

Preheat oven to 450 degrees, and make sure your rack is in the middle of the oven. Brush both sides of tortillas with oil, and stack on a microwave safe plate. Cover with damp paper towel and microwave about 1 minute.

Spread ½ cup gravy in the bottom of a 13 x 9 baking dish. Combine the cheeses in a bowl and mix. If you are using the beans place 1 tbsp beans, 1/8 cup cheese mix and 1 tbsp onion on each tortilla and roll tightly, facing seam side down in baking dish. Cover the finished enchiladas with the remainder of the gravy and remaining cheese on top.

Cover dish with foil and bake in the 450 oven for about 15 minutes, and let stand for 10 minutes before serving.