Tex-Mex Cheese Enchiladas
We hoped to duplicate Texans’ favorite comfort food—minus the processed cheese and the deep frying.
Why This Recipe Works
Unlike their Mexican kin, Tex-Mex enchiladas have no meat and no tomatoey sauce. Instead, a smoky chile gravy provides the bulk of flavor in the dish. Dried ancho chiles, along with cumin, garlic, and oregano, are the perfect backbone for our roux-based sauce, and a splash of vinegar brightens it up. Instead of going with the processed cheese typical of the dish, we opted for a mixture of cheddar for flavor and Monterey Jack for smooth meltability. Finally, while traditional recipes call for frying the corn tortillas one at a time, we found a shortcut that reduces time (and excess grease): brushing the tortillas with oil and microwaving them for a mere minute.
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