How Do You Make Vegetarian Two Cheese Enchiladas?
I love cheese, any cheese, but my favorite way to eat it is in enchilada form. I never knew how to make these dangerously delicious guys until my carnivore got me The Tex-Mex Cookbook last year. I finally got brave enough to try to make them, and now I am hooked. These enchiladas are nothing short of amazing. I have had to tweak the recipes that call for lard and chicken broth, but my carnivore hasn’t complained about my swapping these things out for vegetarian friendly alternatives. And while it isn’t exactly figure friendly, it is a great splurge for other cheese lovers like me. You will start by making the chili gravy. Heat up 1/2 cup of vegetable oil in a sauce pan. Use a small whisk (see my amazon store for a great set of your own) to add in 1/4cup of flour. Then add in a pinch of freshly ground pepper, 1 1/2 tsps of powdered garlic, 2 tsps of cumin, 2 tblsp of chili powder, and two cups of veggie broth. Stir over low heat for about 15 minutes until it thickens some. Next chop 1/4
