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1
Chop the onion and brown the hamburger meat with the onion.
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2
While it is cooking, season it with 1/2 Tablespoon chili powder and the cumin.
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3
You can also add garlic salt, or just anything else you like, to taste.
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4
Remove the meat and onion from the pan, but leave the fat.
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5
Now, you are going to make the gravy that is so crucial to Tex-Mex cooking.
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6
Add the flour and the remaining chili powder to the meat drippings, making a nice roux.
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7
Whisk as you are putting it in to make sure it is all smooth.
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8
Next, slowly add the chicken broth.
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Cook for a minute or two, until it has thickened nicely.
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10
It should be the consistency of thin gravy.
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11
If it is too thick, add a little more chicken broth or water.
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12
If it is not thick enough, make a little slurry of equal parts flour and water, and slowly add it to the gravy as you whisk.
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13
Then, you want to add the caldo de pollo.
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14
This is Mexican chicken bouillon.
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15
We can find it on the ethnic aisle at our grocery store, but if you cant find it, add 2 cubes of chicken bouillon, and some garlic salt to taste.
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16
When the gravy is done, remove it from the heat while you assemble the enchiladas.
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17
First, youre going to need to fry the tortillas.
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18
Heat up the oil in a small pan, and dip each tortilla in the hot oil for about 3 seconds per side.
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19
You dont want them to get hard, just soften up.
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20
After all the tortillas are fried, youre ready to assemble.
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21
Put a little of the meat/onion mixture and a little cheese in each tortilla.
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22
Roll up and place in a casserole dish, seam side down.
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23
You can also just make some plain cheese enchiladas if you want tojust leave out the meat, and add some raw onions if that sounds good to you.
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24
When you have rolled all the tortillas, pour the delicious gravy over the whole thing, top it with more cheese and pop it in a 350-degree oven until the cheese melts and its all bubbly and delicious.
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25
Sit down and enjoy the best enchiladas youll ever have!
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26
Yum!
