It’s been a little over a year since Eric and I moved from Texas to Florida. I am not ashamed to admit that I still miss Tex-Mex food. It’s just not the same anywhere else. Eric and I often joke about flying to Dallas for a weekend just so we can go eat at our favorite restaurants (and buy tons of stuff from Central Market, the best grocery store ever).
Shortly after our move, I discovered an amazing blog called Homesick Texan. I saved her chili gravy recipe, but I kept telling myself that there was no way I could make enchiladas that tasted like the ones I loved so much in Texas. I am seriously kicking myself for not trying this sooner. The chili gravy is simple, but it exemplifies so well everything that makes Tex-Mex food delicious. It’s smoky and full of flavor.
Instead of going with cheese as the filling, I decided to use Elly’s Chipotle Rice and Black Beans. They were perfect as a filling, and Eric didn’t even miss having meat for dinner. The chipotle definitely gave the rice some kick, but it went well with the smokiness of the sauce.
This meal did take some time to put together, making the chili gravy, then the filling and then assembling the enchiladas, but it was worth every second.
Chipotle Rice and Black Beans
1/2 Tbsp. canola oil
1/2 onion, diced
2 cloves garlic, minced
1 chipotle in adobo, minced
1 bay leaf
1/3 cup uncooked rice
2/3 cup water or broth
1/2 cup black beans
1/2 tsp. oregano
salt and pepper
-Heat the oil in a shallow pot/saucepan that has a tight-fitting lid.
-Add the onion and cook until tender.
-Stir in the garlic, chipotle, and bay leaf, sauteing an additional minute.
-Stir in the rice, and toast it until just a little golden.
-Add the water (or broth), black beans, oregano, and salt and pepper to taste.
-Bring to a boil, cover, and then turn the heat down to low.
-Simmer for about 15 minutes.
-Remove from heat (but keep the lid on) and let sit for about 5 minutes before fluffing with a fork.
Source: Elly Says Opa
1/4 cup lard (or vegetable oil)
1/4 cup flour
1/2 teaspoon black pepper
1 teaspoon salt
1 1/2 teaspoons powdered garlic
2 teasponns ground cumin
1/2 teaspoon dried oregano (Mexican oregano is preferred if it’s available)
2 tablespoons chile powder
2 cups chicken broth (or water)
-Heat the oil in a skillet over medium-high heat.
-Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
-Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
-Add chicken broth or water, mixing and stirring until the sauce thickens.
-Turn heat to low and let sauce simmer for 15 minutes.
-Add water to adjust the thickness.
Makes 2 cups.
Source: Homesick Texan
To assemble the enchiladas:
-Preheat oven to 400°.
-Cover the bottom of a 13×9 baking dish with 1/2 cup chili gravy.
-Heat tortillas (corn or flour) over stovetop or in microwave.
-Fill each tortilla with chipotle rice and beans (how much will depend on the size of your tortilla).
-Place in baking dish seam side down and cover with remaining chili gravy.
-Top with shredded cheese and bake for 15 minutes or until sauce is bubbling and cheese is melted.