Gluten Free Tex Mex Cheese and Steak Enchiladas

This can be made with:

• an all cheese filling
• chicken (using canned chicken sautéed with onion)
• ground beef cooked with taco seasoning
• refried beans

Ingredients

Gravy

• 2 dried ancho chiles, stemmed and torn into 1/2” pieces
• 1 tbsp cumin
• 1 tbsp garlic powder
• 2 tsp dried oregano
• 3 tbsp vegetable oil
• 3 tbsp gluten free flour
• salt
• pepper
• 2 cups chicken broth
• 2 tsp white vinegar

Enchiladas

• 12 6” corn tortillas
• 1 1/2 tbsp vegetable oil
• 8 ounces monterey jack cheese, shredded
• 6 ounces sharp cheddar shredded
• 1 onion chopped fine
• 1 cooked, diced flank steak / london broil

Steps

Gravy

1. Toast chiles and cumin in 12” skillet over medium low heat, stirring frequently for 2 minutes.
2. Transfer to bowl and let cool for 5 minutes.
3. Add to spice grinder with garlic and oregano and grind to a find powder.
4. Heat oil in now empty skillet until shimmering. Whisk in flour, 1/2 tsp salt, 1/2 tsp pepper and spic mixture and cook for 1 minute.
5. Slowly whisk in broth and bring to simmer. Reduce heat to medium low and cook until gravy has thickened and reduced to 1 1/2 cups.
6. Whisk in vinegar and season with salt and pepper to taste.

Enchiladas

1. Spread 1/2 cup to 1 cup of gravy in bottom of baking dish. Combine cheeses in bowl and set aside 1/2 cup of cheese for topping enchiladas.