Tex-Mex Cheese Enchiladas
Appears in Cook's Country February/March 2014, Cook's Country TV
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 o...