Like a lot of Mexican food fans, I could stuff my face with tacos every day of the week and consider myself wonderfully fed. But you've got to shake it up every now and again to keep flavors fresh and interesting at meal time, I suppose. Especially if the ingredients you reach for again and again — in this case, chili peppers, onions, tomatoes and corn tortillas — don't vary much.
Enchiladas offer a more "saucy" version of the humble, folded taco. This Tex-Mex dish made with rolled tortillas is one I first made years ago for my youngest son, a teenager, at the time, who had a bottomless appetite. I was looking for something that would be both flavorful and filling, as well as fairly easy to make on a busy weeknight.
It also had to reheat well for inevitable midnight snacking. Stuffed with cheese and slathered with a hearty, homemade beef chili con carne gravy, this dish delivers. Big time.
It's also easy on the chef, since it can be assembled a night or two before and baked the next day, whenever you're ready to eat. Shredded lettuce, chopped fresh tomato and sour cream are easy garnishes, but you also could throw on a few pickled jalapeños or chopped onion. For filling: 10 dried ancho chili peppers 2 or 3 chipotle peppers in adobo sauce 3 cups beef broth, divided 2 teaspoons kosher salt, divided 1 teaspoon ground cumin, or more to taste 1 teaspoon dried Mexican oregano 2 white onions, chopped 1/2 cup plus 2 tablespoons vegetable oil, divided 3 garlic cloves, chopped 1 .
