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Larry’s Cheese Enchiladas


Robb Walsh
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Larry’s Cheese Enchiladas

This recipe is courtesy of Robb Walsh from his book, The Tex-Mex Cookbook, A History in Recipes and Photos.

Larry's Mexican Restaurant is frozen in time, as are many other things about the "Twin Cities" of Richmond and Rosenberg. You can still find Spaghetti Mexicano on the menu at Larry’s and the cheese enchiladas are still made with American cheese, just like in the good old days. But the old-fashioned cheese enchiladas taste as good as, or better than, their modern yuppified counterparts. Be sure and have extra tortillas on hand to mop up the puddle of chili gravy and melted cheese left on the plate by these quintessential Tex-Mex enchiladas.

  • 1/2 c vegetable oil
  • 8 corn tortillas for enchiladas
  • 2 c shredded American or Velveeta cheese
  • 1-1/2 c chopped onions
  • 1-1/2 c Chili Gravy (see link below)
  • 1 c shredded Cheddar cheese

Link to Chili Gravy

Preheat the oven to 450 F.

In a small skillet, heat the oil over medium-high heat for 3 minutes. Using tongs, place a tortilla in the hot oil for 30 seconds or until soft and lightly brown. Place on absorbent paper and allow to cool before handling.

Ladle 1/4 cup of chili gravy onto an ovenproof plate. Place 1/4 cup American cheese and 1 tablespoon chopped onion down the center of a tortilla and roll the tortilla around the fillings. Put the tortilla, seam side down, on the gravy-covered plate. Repeat with another tortilla. Pour another 1/4 cup of chili gravy over top and sprinkle with 1/4 cup of shredded Cheddar cheese. Repeat for all 4 plates. Bake each plate in the oven for 10 minutes or until the sauce bubbles and cheese is well melted. Remove from the oven and serve immediately. Garnish with remaining chopped onions.

Makes 8 enchiladas.

Keywords: Cheese, Main Dish, Tex-Mex

( RG1092 )

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