In the South, few things hold more cultural influence than food and music. So crank up the oven and get out your pots and pans! If you’re interested in adding a little pop to your menu, this mouthwatering recipe for Devin Williams enchiladas is darn near irresistible! For those unfamiliar with Devin, he has had multiple Top 50 Billboard charting songs as a Christian artist. He’s shared the stage with Fireflight, SonicFlood’s Jeff Deyo and Rapture Ruckus to name a few. We also had the opportunity to chat with him on all things food, drink, and music earlier this month!
Devin’s Super Enchiladas
Chili Gravy Ingredients:
3 Tbs Canola Oil
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
2 T chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods)
2 cups chicken broth (or water)
10 Corn tortillas (if you or your kids don’t like corn tortillas you can swap these out for soft tortillas)
1 Bag of shredded Mexican Cheese (2-4 cups) – (**I experiment with different cheeses. You can get Colby and Monterey mix or try sharp cheddar.)
1 diced onion
1 diced tomato
1/2 cup chopped cilantro
1/2 cup green onions
Salsa or pico di gallo
Heat the oil in a skillet over medium-high heat.
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add chicken broth or water, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups.
Preheat oven to 400
Warm tortillas in microwave between damp paper towels approximately 30-45 seconds
I add a little bit of the gravy to the pan (about 1/2 cup). This helps keep them from sticking.
Take a tortilla and stuff it with cheese and a tablespoon of onion. (My kids don’t care for onion so I only add onion to half the tortillas).
Roll the tortilla and place it in the pan seam side down.
Continue rolling the tortillas.
Take the remaining gravy and pour over the top.
Sprinkle cheese on the top and you can also sprinkle cilantro, green onions, and tomatoes to your taste.
Bake for about 15 minutes or until cheese is melted.
Take them out of the oven and enjoy. Add sour cream, hot sauce, and salsa to taste
Big thanks to Devin and the Williams family for the recipe and Mark Logsdon at PLA Media for the photos!!