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Directions. Preheat an oven to 350 degrees F (175 degrees C). Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers. Heat the vegetable oil and chili powder together in a small skillet over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff.
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Fill the entire baking dish with enchiladas tucked closely together. Ladle the hot chili gravy sauce on top of the enchiladas. Place in the oven and bake at 400 degrees for 20 minutes or until hot and bubbly. Sprinkle extra cheese and white onion on top if desired.
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Set rolled tortilla, seam-side down, in a 9-by-11-inch baking pan and repeat with remaining tortillas, cheese, and onion. Spoon remaining sauce on top of enchiladas, followed by remaining cheese and onion. Transfer to the oven, and bake until cheese melts and just starts to bubble, 10 to 15 minutes. Serve immediately.
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Whisk in the chili powder, onion powder, cumin, oregano, and salt, and cook 30 seconds more. Whisk in the tomato paste and cook 30 seconds more. Pour in the broth and whisk until perfectly smooth. Raise heat to high. Bring sauce to a boil, then reduce heat and simmer, whisking from time to time, for five minutes.
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Remove from the heat and transfer the meat mixture to a bowl. Add ⅔ cup of enchilada sauce to the ground beef, stir, and set aside to cool slightly. Then, add a ¼ cup each Monterrey Jack and Cheddar to the beef mixture and stir to evenly distribute. Dampen 2 paper towels and wrap half of the tortillas in the towels.
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How to Make Tex-Mex Sauce. Whisk sour cream and mayonnaise together until smooth and fully blended. Slowly whisk in the milk, seasonings, hot sauce, and lime juice. Taste and adjust any of the seasonings (or hot sauce / lime juice) if needed. Cover and refrigerate for a couple of hours to let the flavors blend together.
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Just give the jar a shake before using. To freeze this enchilada sauce: add to freezer resealable bags, lay flat in the freezer on a baking sheet. Once frozen, you can easily stack the bags. Can be frozen for up to 3 months. To thaw, place the enchilada sauce into the refrigerator overnight.
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Carefully lay tortillas, one at a time, in the oil. Frying briefly for 10-15 seconds, then carefully turn the tortilla, using tongs, to fry the other side for another 10-15 seconds. Remove the tortillas from the oil and place on a plate, stacking the tortillas that have been fried. Preheat the oven to 350℉.
Cheese & Onion Enchiladas with TexMex Chili Gravy Recipe by Debby
Add chicken broth and sour cream to a large saucepan on medium heat; combine with whisk or fork. ½ cup chicken broth, 1 cup sour cream. Add shredded cheese to mixture in handful increments: stir until cheese melts. 12 oz. Monterey Jack Cheese. Remove from heat and whisk in jalapeno juice (or vinegar);continue to stir.
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Step 4 We're moving to the stovetop. The rice vinegar, chili paste, sugar, cocoa powder, and that incredible spice blend you made earlier go in. Pour your delightful concoction into a medium-sized pot, and add more flavor to the mix. Give it a good stir and let it simmer on medium heat for 15-20 minutes.
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Type: sauce Cuisine: Tex-Mex Recipe Ingredients: 6 tsp cocoa powder, unsweetened; 1.5 tsp smoked paprika; 4 tsp brown sugar; 3 tsp chili powder; 1.5 tsp coriander powder; 4 tsp salt; 1.5 tsp ground cumin; 1.5 tsp oregano; 5 tsp tomato paste; 21 oz fire-roasted tomatoes, canned; 1.5 cloves of garlic;
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Cook until it turns a light yellow to golden brown, about 3-5 minutes. Add the spices, Mexican oregano and beef broth. Whisk until smooth and it starts to thicken. Turn heat to low and simmer for 10 minutes. Thin with more beef stock or water if needed for a gravy-like consistency.
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Combine the cornstarch in a small bowl with 2 tablespoon water, and stir to a smooth mixture with no lumps. Set the bowl to the side. Finally, grate the cheese and leave this separately to use later. Add the sour cream and 4 tablespoon water to a small pot, and stir to combine. Add the grated cheese.
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Line a rimmed baking sheet with foil and coat it with non-stick cooking spray. Roll the meat mixture into 1 1/2-inch meatballs and place them on baking sheet. Bake the meatballs in a 400 degree F oven for about 12 minutes. While the meatballs are baking, mix up the super easy Red Chile Sauce in a large pot or Dutch oven.
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Preheat oven to 350° and have ready a 9x13" greased casserole dish. Heat olive oil in a large sauté pan over medium-high heat. Add onion and sauté for 5-8 minutes until softened. Add ground beef along with TAK's Tex-Mex Blend, and break apart with a wooden spoon.
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Mix with shredded cheese in a mixing bowl. Mix tomato sauce with ½ cup of water and enchilada sauce mix. Put in a shallow bowl that is big enough to dip the tortillas in. Heat the oil in a skillet. In oil, cook each tortilla about 20 seconds. Remove from oil and dip in enchilada sauce. Carefully remove to a plate.
