Cheese Enchiladas with Chili Gravy

Ingredients (serves 2- 2 enchiladas per person):


Chili Gravy-

2 tbsp bacon grease

2 tbsp flour

1/4 cup chicken broth

1 3/4 cup water

3 tbsp tomato paste

1 tbsp chili powder

2 tsp cumin

1-2 tsp salt (add extra tsp of salt to taste, if needed)

1 tsp garlic powder

1/2 tsp oregano

1/2 tsp black pepper

1/4 tsp achiote paste

smallest pinch of sugar (seriously, the smallest)


2 1/4 cups shredded mozzarella cheese

4 burrito-size flour tortillas

1/4 cup shredded cheddar cheese

1 tbsp cilantro, minced

chopped lettuce, tomato sour cream (toppings- optional)


Directions:


1. Prepare chili gravy- In medium size skillet, heat bacon grease over medium high heat. When hot, add flour. Stirring constantly, cook for 1-2 minutes. Add chicken broth. Mixture will form a clumpy ball. Cook for 30 seconds to 1 minute, moving roux around. Add 1/2 cup of water, stir until incorporated. Add the rest of the water in slow additions. When water is incorporated, add tomato paste. Add chili powder through sugar, stirring constantly to combine. Add more water if gravy is too thick. Turn heat to low, and cook for 10-15 minutes, stirring occasionally. Remove from heat. Refrigerate overnight, or use immediately. If refrigerating overnight, warm sauce in skillet for a few minutes before use. 

2. Preheat oven to 350º.

3. Using an 8-inch square pan, spread about 1/2 cup of gravy on the bottom of the pan. Place tortillas on a plate, and cover with a damp paper towel. Microwave for 1 minute. Remove from microwave. Place 1 tortilla on a clean surface, and spoon 1/2 cup of mozzarella in the middle of the tortilla. Roll tortilla up like a burrito and place in the pan. Repeat with other 3 tortillas. 4 tortillas should fit perfectly in an 8-inch pan. Distribute the rest of the gravy over the top of the pan. Top with 1/4 cup mozzarella and 1/4 cup shredded cheddar. Bake in preheated oven for 10 minutes or until cheese is melted. Don't over-bake, or your enchiladas will be dry (ewww). 

4. Distribute enchiladas between 2 plates. Top with lettuce, tomato, and sour cream, if using. Serve immediately.