645311 Mon Aug 17 11:13:31 -0700 2009 8 31 Home Cooking 0 4953251 I live in New York so I wind up making a lot of my own Tex-Mex at home. I have a basic chile puree down which I use as a base for chili gravy for enchiladas or as an add on to a Wick Fowler's kit which I realize might be heresy to some. I want to make a chili con carne gravy to use as the sauce for cheese enchiladas. My normal chili recipe doesn't work...too thick/ just too much for the enchiladas. The Form would be something like The Original in Fort Worth or the con carne you used to get with tamales. On a related question: where do you guys come down on cheddar vs. American vs. Velveeta or some other cheese sauce in your enchiladas? Thanks for any tips or suggestions. Mon Aug 17 11:13:31 -0700 2009 74842 jgradieoakes 1 4953425 The enchiladas in SoCal do not have a "cheese sauce" in them. And they will usually use shredded Jack or queso blanco, a mexican soft cheese. I like shredded cheddar and jack in my enchiladas. I guess for an Americanized version, velveeta would win out bc it melts so easily. Sounds like you want to make a ground meat gravy in which I would use probably less than a whole lb of ground beef, or a mixture of ground beef & pork, then use a potato masher to make the meat, well mashed, so the gravy is smoother than chunky. Is that what you're looking for? Mon Aug 17 12:09:59 -0700 2009 4953251 90755 Phurstluv 2 4953476 You're on it. I might just give it a shot by cooking up some meat like I would for a taco, mashing it, and mixing it in with the normal enchilada sauce. Thanks for the notes on SoCal. I lived there for a few years and realized the regional take on Mexican Food was long on sour cream and the fresh cheeses. And I want to say I remember more black beans than pinto beans. Thanks for the suggestion. Mon Aug 17 12:23:12 -0700 2009 4953425 74842 jgradieoakes 3 4956610 Yes, there are soo many different types of Mexican and Central American cuisines here, and they incorporate the frijoles negroes into everything. Not that that's a bad thing!! And, fwiw, I LOVE Tex-Mex cuisine. I love everything Texans cook - Yellow cheese sauce and all!! Tue Aug 18 12:43:59 -0700 2009 4953476 90755 Phurstluv 1 4953484 What you want is Chili Gravy - not chili con carne. And as far as the cheese, I think it depends on your personal preferences. I have seen recipes for shredded cheddar, shredded american and velveeta. I think most of the tex mex cheese enchiladas I have had use the american, or should I say the tastiest ones use american, but it could be velveeta - not sure. Anyway here is a link to a recipe for the chili gravy and cheese enchildas: http://homesicktexan.blogspot.com/2007/01/essence-of-tex-mex.html Actually this particular recipe is just like The Original one. Mon Aug 17 12:25:11 -0700 2009 4953251 80937 danhole 2 4953560 In place of lard or oil, you can also use the drippings from browning 80/20 (or even 73/27) ground beef. Fat, & broth, all in one. Mon Aug 17 12:51:06 -0700 2009 4953484 20991 shanagain 1 4955689 Where I lived in AZ, NM and CO enchiladas do not come with a meat sauce or cheese sauce. They may be in a pool of red or green sauce or mole poblano and topped with Oaxaca or other soft melting cheese - no yellow stuff unless you're in a gringo joint! Tue Aug 18 08:21:07 -0700 2009 4953251 225234 KiltedCook 2 4956540 Yeah...Tex-Mex is really it's own thing. AZ and NM have the good Hatch chilies which are amazing. In a lot of Tex-Mex you start with Gebhardt's or some other chili powder, add it to a roux and make what is essentially a chili gravy. And it's shocking...lots of people really prefer Velveeta or cheese that is orange. Diana Kennedy is not kind to this food but it's what I grew up eating. Tue Aug 18 12:26:33 -0700 2009 4955689 74842 jgradieoakes 3 4956798 jgradie - do you have Robb Walsh's Tex Mex Cookbook? If you don't you really should get it. I got one on Amazon for a pretty small price. That is where the recipe I linked to above is from. Tue Aug 18 13:36:33 -0700 2009 4956540 80937 danhole