Cheese Enchiladas with Rice & Beans
Courtesy of: The Homesick Texan (fitting, right?!)
1/4 cup vegetable oil
1/4 cup flour
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
2 tablespoons chili powder
2 cups beef broth, chicken broth or water (I used beef broth)
Heat the oil in a medium sized sauce pan, stir in the flour and cook 3-4 minutes to form a roux. Add all the spices to the flour mixture and allow to heat for a minute or two to develop the flavors. Then whisk in the beef broth/chicken broth/water - allow to simmer for 15 minutes. You can add more liquid.
1/2 cup vegetable oil (I skipped this and wish I hadn't once I was in the process of making them)
8 corn tortillas (I used 12)
8 oz Velveeta
8-10 oz Cheddar Cheese
1 medium onion, diced (I chopped mine finely because I served this to the babies)
2 cups of chili sauce
Preheat oven to 400. In a 9x13 pan - place a 1/2 cup of the chili sauce on the bottom of the pan.
If you use the oil, heat it in a small skillet - then dip each of the tortillas in the oil for a few seconds and keep them wrapped up until all are heated.
Chop up the Velveeta, and mix with grated cheddar and onions. Then place about 1/4 cup or so of filling in a tortilla and roll it up. Place the filled enchilada in your baking dish seam side down. Repeat for all of your remaining tortillas. Once you are finished - pour the remaining chili sauce over the top of the enchiladas. Put remaining cheese and onions on top and bake for about 10 minutes until everything is melted and bubbly.
I served with rice and beans that I made:
For rice - I used long grain white rice with chicken broth instead of water, added a can of diced tomatoes, a teaspoon of cumin and a teaspoon of garlic powder.
For the beans - I used a can of refried beans and added a 1/4-1/2 cup of Velveeta and 1/2 cup of the enchilada chili sauce.
This mean certainly made us feel at home - since we haven't found any Mexican restaurants here in Memphis that have filled the void for our Texan hearts.