This can be made with:

  • an all cheese filling
  • chicken (using canned chicken sautéed with onion)
  • ground beef cooked with taco seasoning
  • refried beans

Ingredients

Gravy

  • 2 dried ancho chiles, stemmed and torn into 1/2” pieces
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 2 tsp dried oregano
  • 3 tbsp vegetable oil
  • 3 tbsp gluten free flour
  • salt
  • pepper
  • 2 cups chicken broth
  • 2 tsp white vinegar

Enchiladas

  • 12 6” corn tortillas
  • 1 1/2 tbsp vegetable oil
  • 8 ounces monterey jack cheese, shredded
  • 6 ounces sharp cheddar shredded
  • 1 onion chopped fine
  • 1 cooked, diced flank steak / london broil

Steps

Gravy

  1. Toast chiles and cumin in 12” skillet over medium low heat, stirring frequently for 2 minutes.
  2. Transfer to bowl and let cool for 5 minutes.
  3. Add to spice grinder with garlic and oregano and grind to a find powder.
  4. Heat oil in now empty skillet until shimmering. Whisk in flour, 1/2 tsp salt, 1/2 tsp pepper and spic mixture and cook for 1 minute.
  5. Slowly whisk in broth and bring to simmer. Reduce heat to medium low and cook until gravy has thickened and reduced to 1 1/2 cups.
  6. Whisk in vinegar and season with salt and pepper to taste.

Enchiladas

  1. Spread 1/2 cup to 1 cup of gravy in bottom of baking dish. Combine cheeses in bowl and set aside 1/2 cup of cheese for topping enchiladas.