Molly's Country Memories

Molly's Country Memories

The memories and happening in the everyday life of a country girl

Monday, February 22, 2010


This week I am joining the meme A-Z on Monday ~~ blogging our way through the alphabet~~ All About Food! at Unglazed, check out her blog for other foods starting with E this week...
My word this week is Enchiladas, one of DH favorite foods, I found this recipe at Recipezaar and we just love it...

Authentic enchilada recipe from San Antonio. The Enchilada Gravy recipe will make 3 quarts so use as much as you like then refrigerate or freeze the rest. Cook time includes time to make Enchilada Gravy and Chili con Carne. Prep time is the time to make the Enchiladas. Enchiladas can be frozen fully assembled then thawed and heated in the oven. This recipe looks complicated but it is so easy, just throw everything into two pots and simmer while rolling up the tortillas! Substitute store-bought enchilada sauce for the Tex-Mex lovers, the enchilada gravy is some heavy stuff!
35 min | 5 min prep

Enchilada Gravy Sauce

Chili Con Carne

  1. Make Enchilada Gravy Sauce.
  2. Heat oil in large stockpot (at least 3 qt).
  3. Add flour and cook until browned, stirring constantly, you are making a roux, do not let it burn NOTE: this will have almost a "dough" consistency, don't be scared once the water is added it will thin into a thick gravy.
  4. Stir in chili powder, cumin, garlic, salt and pepper.
  5. Cook roux, stirring constantly, for at least 2-3 minutes. If you do not thoroughly cook the roux it will taste like flour mixed with oil.
  6. Gradually add the water, stirring until smooth.
  7. Boil gently for 15 minutes.
  8. Meanwhile make the Chili con Carne.
  9. Brown the ground beef in a large skillet.
  10. Add the garlic, cumin, bay leaf, salt and pepper.
  11. Cook for 15 minutes, stirring occasionally and adding a little water if the pan becomes dry.
  12. Add the chili powder and 1 cup of water and bring to a simmer.
  13. Simmer for 10 minutes, then remove the bay leaf and add the beans if using.
  14. Meanwhile make the Enchiladas.
  15. Preheat oven to 350°F.
  16. Soften tortillas, fill with American cheese and roll up.
  17. Place them seam side down in a baking dish and cover with Enchilada Gravy Sauce and Chili con Carne.
  18. Top with Pico de Gallo and more cheese to taste.
  19. Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.


  1. Happy Monday Molly!
    Oh this does look complicated-but OH SO yummy.

  2. Molly, there's only one way to get an actual Tex-Mex seal of approval on this recipe: Cook up a double batch and FedEx it to me in Texas. It's a sacrifice but for you, I'll eat it all and then give you a report on it. tee hee

  3. What a neat MeMe. What a great recipe. I can see why he likes it!

  4. Nice to meet you Molly & welcome to A-Z!! This sounds like something I will have to whip up for the (not so)little man soon! He's a fan of Tex-Mex so this'll be enjoyed. Good E word.

  5. I am going to fix some of this goodness for the weekend!!! Thanks for the recipe!

  6. OK, I have looked at a number of "E" foods so far in the last half hour, and THIS IS THE ONE I WANT TO EAT THE MOST, and PRETTY MUCH RIGHT NOW!

  7. Okay - what time is dinner - oh I am a little late - darn it - but it looks yummy!


Little sweet memories whispered..