Need a big meal for the big game? Think Tex-Mex, and go for these meatless but surprisingly hearty enchiladas. (Should you want to make them even heartier, add some browned Organic Prairie ground beef to the gravy.) Serve them with something on the lighter side, like jícama sticks dressed with lime juice.
To make chili gravy: Heat 1 cup of the stock and pour over chipotles; let chilies soften 10-15 minutes. Puree mixture with chili powder. Heat oil in saucepan over low heat. Add onions, garlic, and oregano; cook until tender. Stir in 1 cup stock, the chile puree, and salt (if using); simmer 15-20 minutes. Combine flour with remaining 1/2 cup stock; whisk into sauce until thickened.
To make filling: Combine all but 1/2 cup of the cheddar with the sour cream, green onions, cumin, cilantro, and all but 2 tablespoons of the green onions.
To assemble enchiladas: Heat cast iron skillet over medium flame. Heat oven to 350 degrees. Oil a large baking dish. Briefly heat a tortilla on each side in skillet to soften it. Dip into chili gravy; place on a plate. Spread 3-4 tablespoons filling across middle, roll up, and place in baking dish, with the ends facing down. Continue this process, packing the filled enchiladas into the dish. Pour remaining chili gravy over and around enchiladas.
To serve enchiladas: Bake until bubbly, 25-30 minutes. Sprinkle with remaining cheddar and green onions; let stand 10 minutes before serving.
Copyright by Terese Allen