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Cheese Enchiladas with Chili Gravy
NYTimes Enchilada recipe
Ingredients
  • subheading: FOR THE CHILI GRAVY:
  • ¼ cup neutral oil, like canola, or use lard or chicken or beef fat
  • ¼ cup all-purpose flour
  • 1 teaspoon kosher salt, or to taste
  • ½ teaspoon ground black pepper, or to taste
  • 1 ½ teaspoons garlic powder
  • 2 teaspoons ground cumin
  • ½ teaspoon dried oregano, ideally Mexican oregano
  • 2 tablespoons chile powder
  • 2 cups chicken broth, ideally homemade or low-sodium if store-bought
  • subheading: FOR THE ENCHILADAS:
  • ½ cup neutral oil, like canola
  • 12 yellow corn tortillas
  • 3 cups shredded Cheddar cheese, or a mixture of 1 ½ cups Cheddar cheese and 1 ½ cups American cheese, like Velveeta
  • 1 medium-size white onion, peeled and chopped
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