These heavenly treats will surely satisfy all your cravings today! Oh, man, you are so in for a treat! Try this recipe now, friends. Enjoy!
Ingredients:
3 tablespoons tomato paste
1 tablespoon chilli powder
2 teaspoons cumin
2 tablespoons bacon grease
2 tablespoons flour
¼ c chicken broth
1 teaspoon garlic powder
½ teaspoon oregano
1 ¾ c water
1-2 teaspoon salt (add extra tsp of salt to taste, if needed)
¼ c shredded cheddar cheese
the smallest pinch of sugar (seriously, the smallest)
½ teaspoon black pepper
¼ teaspoon achiote paste
chopped lettuce, tomato, sour cream (toppings- optional)
1 tablespoon cilantro, minced
2 ¼ c shredded mozzarella cheese
4 burrito size flour tortillas
Directions:
Place a skillet on the stove and turn the heat to medium-high.
Add bacon grease and allow it to become hot.
Add flour, then whisk and cook for a minute to remove the raw taste.
Add chicken broth, then whisk until well blended. Cook for about a minute.
Add ½ cup of water, then stir until well blended.
Add the remaining water and tomato paste. Stir until well blended. Cook for a minute.
Add chilli powder and stir until well blended. Make sure to add more water if the texture of the sauce becomes too thick.
Reduce the heat to low and cook for another 10 minutes. Make sure to stir from time to time.
Remove the pan from the stove.
Place the pan inside the fridge to chill overnight.
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Add ½ cup of gravy into an 8-inch square pan and spread it evenly.
Lay the tortillas onto a heat-proof plate, then cover it with a damp paper towel. Place it inside the microwave and heat for about a minute. Remove from the microwave.
Add ½ cup of mozzarella in the middle of each tortilla, then roll it like a burrito. Repeat the process with the rest of the cheese and tortilla.
Arrange them into an 8-inch pan.
Pour gravy over the enchiladas and spread it evenly.
Sprinkle a generous amount of shredded cheddar and mozzarella cheese on top.
Serve and enjoy!
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