The past few weeks have been an exercise in patience. Spring came late here in the pacific northwest and it’s already July and we’re still waiting for summer to begin. There have been peeks of sunshine but it’s mainly been cool, cloudy and grey. July-uary is a common phrase uttered around Vancouver. But like any good Wet Coaster, we whine as we cope. We go on bike rides (but pack a rain jacket just in case) and we’re never far away from a cardigan.
Rumour has it that summer should start today. Hot weather and sunshine are in the forecast and I can’t wait to take full advantage. This weekend I got a little eager, in fact. After a bike ride (yes, I packed a rain jacket & no I didn’t need it), I decided to cull a little bit of Tex-Mex sunshine into our East Van abode. I made enchiladas using a slightly unusual recipe from Homesick Texan. Instead of enchiladas being smothered in some kind of green or red sauce, these are covered in a slightly spicy chili gravy. Yes, gravy. And get your spoon out because this gravy is gooooood (& it certainly wouldn’t be wrong to think of this gravy as a key element in a Tex-Mex poutine…just thinking out loud here). The gravy gets poured over cheese and onion enchiladas and then baked until everything gets all melty and bubbly, well, I can almost feel the Texas heat right here in our kitchen.
So get yourself a cold Mexican beer, head out onto the balcony and dig into a plate of these gravy-licious cheese enchiladas and think about summer. Just don’t forget your cardigan – just in case. As for the photo above, I couldn’t resist snapping a photo of Cornelius as he was on the balcony fixing his bike. He was hogging all my light, after all.
tex-mex cheese enchiladas
(Recipe adapted from Homesick Texan)for the chili gravy
1/4 c canola oil
1/4 c flour
1 t garlic powder
2 t ground cumin
1/2 t dried oregano
1/4 t dried chipotle
2 T chile powder
2 c vegetable broth (or water)
1 t habanero hot sauce (or your favorite hot sauce), optionalIn a medium-sized pot, heat up oil over medium-high heat. Stir in flour and mix with a wooden spoon until the flour mixture browns, about 3-4 minutes. Add in the garlic powder, cumin, oregano, chipotle and chili powder and cook for another minute, all the while stirring like the dickens. Add in broth and turn heat to low, whisking sauce to smooth out any lumps. Let the sauce simmer and thicken. If the sauce gets too thick, add in a bit of water and whisk.
for the cheese enchiladas
1/2 t vegetable oil
8 corn tortillas
2 cups shredded cheddar cheese
One small onion, diced
2 cups chili gravyPreheat oven to 450F. Brush a small skillet with vegetable oil and heat each corn tortilla on both sides until pliable and warm. Set aside, keeping them wrapped in a clean tea towel until they are all finished.
Mix together the cheese and onions into a medium-sized bowl. Pour half a cup of the gravy into the bottom of a square baking pan. Assemble the enchiladas by putting a handful of cheese and onions into the centre of the corn tortilla and bringing the edges together so they overlap. Place each rolled tortilla into the baking pan seam-side down. Repeat with remaining tortillas. Pour the gravy over the enchiladas and sprinkle any remaining cheese & onions over top. Bake for 10-15 minutes or until sauce is bubbly and cheese has melted. Makes 8 enchiladas.
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Ohmygoodness, I’m from south Texas and these are the enchiladas I grew up with! My mother made that same chili gravy, minus the chipotle. As a quick treat sometimes, she would make the gravy and serve it over Fritos, topped with cheese and always chopped onion. I think I’ll go make some now.
I’ve been waiting for this recipe post as you mentioned them on Twitter a while back. Even bought corn tortillas earlier in the week at the grocery as I was crazing Mexican food. Can’t wait to try these.
Would you believe that I have never eaten enchiladas before? I must put an end to that soon! And speaking of Summer heat, why don’t you pop on down to Southern Ontario and sample a week long scorch-fest! That’s right…basement sleeping and making dinner without turning on the oven. I’m secretly enjoying this heat but not the all day sweaty feeling that comes with it 🙂
Looks yummy and cheesy! And I think you are right…that the gravy might be really good on a poutine. I too am excited for the sunny weather. I wonder how soon it will be, when people start complaining of the heat! 😉
oh my, that does look yummy! we had a bit of sunshine here in Abbotsford today… too bad it didn’t stay! I’m still wearing my fleece hoody, although I’m drawing the line at socks. I refuse to wear socks in July, no matter how cold!
This sounds worth it for the gravy alone – I could so see myself making a cheesy gratin with that gravy…
Oh my goodness – what perfect timing!
I couldn’t bring myself to paying over $4 for one tin of the canned sauce, and was sure there had to be a better (homemade) way!
Made the gravy tonight – it’s going into my slow cooker with a pork shoulder tomorrow for pulled pork tacos tomorrow – Thank you!
Tex-Mex poutine! Do you know how genius that sounds? What an idea for a movie night, for example.
It has been a dreadful few months, has it not? We Seattle-ites like to say that summer starts on July 5th – it is almost never sunny on July 4th. We got our sun today and it looks like we are in for super warm weather already. Why wasn’t I thinking of Mexican food over all these cold evenings? My husband would go crazy for these enchiladas. I could eat the gravy all by itself and be happy.
Maybe you can strongarm the weather gods with these enchiladas. I would be coerced by them. They look delicious!
Mmmmmmm… I love enchiladas! I’ve never made ones like this before either! I’m totally going to try this out someday soon… But maybe not today.
*sigh*
It really seems that all of Vancouver’s summer was sent over here to Toronto. It’s been hot for months now, and today it’s REALLY HOT. There is no way I’m turning on the oven. There is no way I’m even going to eat anything warm! It’s a good thing we have a pool across the street.
Too bad, I’ll have to file this away. I hope I remember it when it gets a little cooler!
The sun is shining today and I’m almost giddy. It might be too warm to make the enchiladas, but I’m definitely saving this recipe. Your description and photos have started a craving!
i haven’t made enchiladas in forever! great incentive to do so 🙂
Glad I could jog up some good ol’ memories, Kathi! Enjoy.
I’m always craving Mexican food, especially in the summer, Michelle.
Bijoux, yes, put an end to it…but wait until the heatwave ends. On a good note, we’ve finally got summer! Hooray.
Hag, I love the heat especially since it’s never very humid here. Hey, we should go berry picking soon!!
Wendy, Vancouver was nice and sunny yesterday and it looks like the rest of this week will be summertime bliss.
Daily spud, that sounds like a most excellent idea.
egirlwonder, glad this saves you some bucks! Hope it turned out in your slow cooker.
Ha, thanks Sarah.
Dana, well it looks like summer has finally arrived. Phew!!
Thanks Joanne, they’re fabulous.
Beth, yes, save these for a rainy day. And summer is back, finally. Hope the weather lets up in Toronto for a bit.
Lynn, I feel the same way. Giddy!
Thanks Heather!
I am on a HUGE Mexican food kick and these are perfect. You are always on the same wavelength! Thank you for this. This might be my next date night meal! I have to forgo the beer right now, sadly. However, I know I’m going to love it anyway!
Oh YUM! I can totally do this for us. Gluten free and dairy free with Daiya! This looks delicious!
Mexican never gets old! And chili gravy? That is so awesome, in so many ways! Can’t wait for the weekend to make these and enjoy some cold beer with this hot weather
Well, doesn’t that just look amazing. Love the thought of that gravy…and I’ll bet it would be perfect over enchiladas filled with greens or beans… or any number of awesome things.
Oh how I love enchiladas! Especially when they come with cold Mexican beers 🙂 That photo is awesome!
That’s a great shot, the last photo. We don’t eat a lot of Tex-Mex, but that chili gravy sounds just wonderful. I wonder how it would taste on pasta 😉
redmenace, skip the beer as you’ll definitely need a beer after the pregnancy, but enjoy these in the meantime.
sarena, yes, easy to make gluten-free and vegan!
I agree, Eva – love mexican food!
lo, i think this would be perfect with anything, really 🙂
Sues, I’m in total agreement.
Tracy, I like how you think 🙂
Well summer is definitely here now!! Hope you’re enjoying the hot weather. 🙂 I’m loving the sound of a chili gravy. It’s been way too long since I’ve made gravy.
I’m loving all the heat, Ashley! finally! And yes, this gravy is amazing and goes so well with the enchiladas.
My husband and I recently had enchiladas, and I had forgotten how amazing they can be. I love the chili gravy in this recipe!
Rachel, I haven’t eaten too many enchiladas in my life but I’m happy that they are now a part of my repertoire! So good.
I like Cornelius’ socks pulled over his pants.
That’s sexy…
I aspire to be that sexy.