PCOS Friendly Cheese Enchiladas with Tex-Mex Chili Gravy
Total time55 min
Prep time20 min
Cook time35 min
4.8(18)
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Learn more →Ingredients
4 servings
For the chili gravy
- 2 tbsp lard or vegetable shortening
- 2 tbsp all-purpose flour
- 3 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp dried oregano
- ¼ tsp salt
- 2 cups low-sodium beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
For the enchiladas
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded monterey jack cheese, divided
- ½ cup white onion, finely diced
- 12 corn tortillas (6-inch)
Chef's tipCassava tortillas are typically 6-inch — warm them so they stay pliable, and use two for overstuffed fillings. - ¼ cup vegetable oil
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- ¼ cup white onion, finely diced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
- 2
Melt the lard in a large saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until the roux turns a light tan color and smells nutty, about 2 minutes.
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