We had some leftover beer can chicken, so we decided to make enchiladas! I modified a recipe I found from chowhound for the chile gravy. These were the best enchiladas I've ever had!
Here's a close up:
Here's the recipe for the Chile Gravy:
[font="]Chile Gravy:[/font]
[font="]INGREDIENTS[/font]
Here's a close up:
Here's the recipe for the Chile Gravy:
[font="]Chile Gravy:[/font]
[font="]INGREDIENTS[/font]
- [font="]5 whole [font="]ancho chiles [/font][font="]seeded and stemmed[/font][/font]
- [font="]3 cups vegetable broth[/font]
- [font="]1/4 medium white onion, coarsely chopped (about 1/3 cup)[/font]
- [font="]6 tablespoons vegetable oil[/font]
- [font="]4 medium cloves garlic, minced[/font]
- [font="]6 tablespoons all-purpose flour[/font]
- [font="]2 ½[font="] teaspoons[/font][font="] ground cumin[/font][/font]
- [font="]1 teaspoon dried [font="]oregano[/font][/font]
- [font="]Place [font="]chiles[/font][font="] in a small [/font][font="]saucepan[/font][font="] and cover with 1 1/2 cups of the vegetable broth. Bring to a [/font][font="]boil [/font][font="] over medium-high heat and cook until chiles have softened, about 5 minutes.[/font][/font]
- [font="]Pour chile mixture (with cooking liquid) and onion in a blender, cover the lid with a kitchen towel, and blend on high until smooth, about 2 minutes. Add remaining 1 1/2 cups vegetable broth and blend to combine.[/font]
- [font="]Heat oil in a medium frying pan over medium heat until hot but not smoking, about 3 minutes. Add garlic and cook until soft and tender but not browned, about 1 minute. Add [font="]flour [/font][font="]and cook, whisking constantly, until flour smells toasted but garlic remains pale in color, about 2 minutes more. [/font][/font]
- [font="]Whisk in [font="]cumin[/font][/font][font="] and oregano, then slowly pour in chile mixture. Whisk until chile mixture is completely incorporated, about 2 minutes. Remove from heat and season well with salt. Let cool, then refrigerate overnight and make enchiladas the next day.[/font]