Tex Mex Veggie Enchiladas with Enchilada Gravy

tex-mex enchiladas

This enchilada gravy is a basic sauce that can be dressed up to suit your taste.  I’ll add a small can of tomato sauce and ground cumin to this sauce.  I use it to make stacked enchiladas too.  There is not an exact recipe for the enchiladas.  I use whatever I have on hand to fill them.  Get creative and enjoy!

enchilada gravy

3 tablespoons shortening
3 tablespoons flour
3 tablespoons chili powder
3 cups water
garlic powder
salt

melt shortening in pan over medium heat. whisk in flour and chili powder. whisk in the water and stir until thickened. season with garlic powder and salt. use to make your favorite enchilada recipe.

tex-mex veggie enchiladas

for the enchiladas, i just sauteed chopped onion and garlic in olive oil. added diced zucchini, chopped black olives, drained canned diced tomatoes, chopped spinach, chopped jalapenos, and corn. i seasoned that with salt, pepper, ground cumin, and ground coriander. i let the veggies cook until the zucchini was tender. i took the mixture off the heat and added shredded cheese. when the cheese was melted, i use the mixture to fill corn tortillas, that had been softened in the microwave and dipped in the enchilada gravy. i placed the filled enchiladas, seam side down, in a baking dish in which the bottom was covered with enchilada gravy. when all the enchiladas had been filled, i covered them with the remaining sauce, sprinkled them with cheese, and covered them with foil. i baked them in a 350 degree oven for about 20 minutes until the enchiladas were hot all the way through and the cheese was melted and bubbly.

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