In spite of all presented evidence, we Mademoiselles Miam do occasionally create meals in which the main ingredient is not butter or heavy cream. We do in fact feed our families meals which will not lead them directly to the arterial bypass surgical table.
Today was a stay-indoors, windy sort of dreary winter day. This is just the atmosphere in which my body decides that it’s time to fatten me up for a peaceful winter hibernation, and the cheese and carbohydrate cravings commence. For me this means that one choice must be made: cheesy pasta or cheesy enchiladas?
There are two grand benefits that I have discovered in descending from a cuisine-savvy Texas grandmother— buttery desserts and excellent Mexican food. My favorite recipe from my Texas grandmother is these Texas White Enchiladas. I know neither why these enchiladas are specific to Texas nor why they are “white” — the cheese in which they are covered is actually mostly yellow-gold— but they are a delicious staple in my kitchen nevertheless.
Oh, yummmmmmm.
Texas White Enchiladas
Ingredients:
Soft taco shells
1 cup beef broth
1 pound ground beef
1 packet taco seasoning
4 cups Monterrey-Jack cheese
3 tablespoons butter
3 tablespoons flour
Directions:
1. Pan-sear ground beef until brown.
2. Cover in taco seasoning and add 1-2 cups water. Stir. Let simmer for 5-10 minutes or until fragrant.
3. Roll beef and cheese into tortillas. (I usually use about two cups of cheese overall.) Stack tortillas horizontally in a greased 9x13 pan.
4. In a sauce pan, melt 3 tablespoons butter. Add 3 tablespoons flour and mix well. Cook for one minute or until bubbly and thick.
5. Add beef broth and whisk. Cook until bubbly and thick.
6. Pour broth mixture over enchiladas evenly.
7. Pour remaining 2 cups of Monterrey-Jack over enchiladas.
8. Bake 22 minutes at 350 degrees.
9. Broil on high broil for three minutes to brown cheese.
Enjoy! And let the hibernation commence.
— Alyssa
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