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Enchiladas with Chili Gravy
Ingredients
  • subheading: FOR THE CHILI GRAVY:
  • 1 ½ cups chopped white onion
  • 5 cloves garlic, smashed
  • 3 ½ cups water
  • ¼ cup cooked ground beef, crumbled
  • ⅔ cup vegetable oil
  • ⅔ cup flour
  • 2 cups no-salt-added beef broth
  • 3 tablespoons chili powder
  • 2 teaspoons salt
  • 2 teaspoons Tex-Mex Holy Trinity spice blend (see NOTE)
  • ⅛ teaspoon ground cayenne pepper
  • subheading: FOR THE TORTILLA SAUCE:
  • 7 dried guajillo chile peppers, stems and seeds removed
  • 2 dried arbol chile peppers, stems removed (no need to remove seeds)
  • 1 ¾ cups water
  • subheading: FOR THE ENCHILADAS:
  • Twelve 6-inch corn tortillas
  • 4 cups shredded cheddar cheese, plus 1 ¼ cups for sprinkling
  • 1 cup diced onion (optional)
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