The name of this enchilada pays tribute to the famous King Ranch, perhaps the best-known ranch in Texas. Named after legendary rancher Richard King, even today the spread, though not as massive as it once was, is larger than the state of Rhode Island. King began amassing land in South Texas in 1853. On a cattle-buying trip to Mexico, King recruited approximately a hundred men, women, and children to return with him to work on the ranch. Since those days, King Ranch workers and associates have been known as los Kineños, or King’s men.
That makes the name particularly appropriate for this enchilada filled with fajitas, made with a cooking technique that originated on frontera cattle ranches.
Makes 12 enchiladas
3 cups Beef or Chicken Fajita (here), warm
12 flavored and softened corn tortillas (here)
5 cups Classic Tex-Mex Chili Gravy, warm
1 cup shredded cheddar cheese, plus more for garnish if desired
Preheat the oven to 425°F. Spray a 9 × 11-inch baking dish with cooking spray.
Place about ¼ cup of the beef or chicken in the center of a tortilla. Roll and place seam side down in the baking dish. Repeat until all the tortillas are filled, arranging them in the baking dish with ⅛ inch in between.
Pour ¼ cup sauce over each enchilada, and sprinkle evenly with the cheese.
Bake for 7 to 10 minutes, until the cheese is melted and the sauce is bubbly.
Garnish with a little more cheese, if desired. Serve immediately.