The Best Cheese Enchiladas with Chili Gravy Recipe Ever

Comfort food reaches new heights with these irresistible cheese enchiladas with chili gravy that promise to dance across your taste buds.

Tex-Mex cuisine never tasted so good with this hearty, soul-warming dish.

Melted cheese nestled inside soft tortillas creates a delectable canvas for the rich, spicy chili gravy.

Each bite brings layers of complex flavors that tell a story of traditional southwestern cooking.

The combination of sharp cheddar, warm spices, and velvety sauce transforms a simple meal into a memorable experience.

This recipe delivers authentic flavors that will transport you straight to the heart of Texas.

Prepare to savor every single bite of this mouthwatering culinary adventure.

Gravy and Filling Ideas to Mix It Up

• Vegetarian Enchiladas: Replace ground beef with black beans, roasted bell peppers, or sautéed mushrooms for a hearty plant-based version.
• Gluten-Free Option: Substitute flour with cornstarch or gluten-free flour blend in the chili gravy. Use certified gluten-free corn tortillas.
• Spicy Seafood Variation: Swap beef for shredded crab or chopped shrimp, adding a coastal twist to the classic recipe.
• Low-Carb Alternative: Use lettuce wraps instead of corn tortillas, or create enchilada casserole layers with zucchini slices as a base.

How to Serve Cheese Enchiladas at Dinner

• Festive Fiesta Plate: Arrange enchiladas on a colorful platter surrounded by fresh cilantro sprigs, lime wedges, and a small bowl of extra chili gravy for dipping.
• Mexican Comfort Combo: Serve alongside Mexican rice, refried beans, and a crisp green salad with avocado slices to create a complete and satisfying meal.
• Fresh Zesty Toppings: Garnish with diced fresh tomatoes, chopped green onions, sour cream, and a sprinkle of extra cheese to add brightness and texture to the enchiladas.
• Homestyle Accompaniment: Pair with an ice-cold Mexican beer or a tangy margarita to complement the rich, spicy flavors of the cheese enchiladas.

Storage Advice for Cheese Enchilada Leftovers

• Seal leftover enchiladas in an airtight container and store in the refrigerator for up to 3-4 days. Keep the chili gravy separate to prevent tortillas from becoming soggy.
• Wrap individual enchiladas tightly in plastic wrap, then place in a freezer-safe container or zip-lock bag. Freeze for up to 2-3 months, ensuring minimal air exposure to prevent freezer burn.
• Thaw frozen enchiladas in the refrigerator overnight. Preheat oven to 325F, cover with foil, and add a tablespoon of water to the baking dish. Warm for 15-20 minutes until heated through.

FAQs

• What type of tortillas work best for cheese enchiladas?

Corn tortillas are traditional and authentic for this recipe. They provide the classic texture and flavor that defines authentic Tex-Mex cheese enchiladas. Flour tortillas can work but will change the traditional taste and texture.

• Why do I need to soften the tortillas before rolling?

Softening prevents tortillas from cracking when rolled. The softening process makes them pliable and easier to handle without breaking, which ensures a smooth enchilada-rolling experience.

• Can I make the chili gravy ahead of time?

Yes, you can prepare the chili gravy up to 3 days in advance. Store it in an airtight container in the refrigerator. When ready to use, gently reheat the gravy on the stovetop, stirring occasionally to restore its smooth consistency.

Why Cheese Enchiladas with Chili Gravy Shine

• Swap ingredients or adjust spice levels to suit your taste preferences, making this recipe incredibly versatile for different palates.
• Packed with rich, hearty flavors and cheesy goodness, these enchiladas deliver the ultimate comfort meal that warms both body and soul.
• Requires minimal prep work and uses simple ingredients, perfect for busy weeknight dinners that satisfy everyone at the table.
• Make ahead, freeze, and reheat easily, providing a convenient solution for those wanting delicious homemade meals without daily cooking hassle.

Ingredients for the Cheesiest Enchiladas

Main Ingredients:

Corn Tortillas: Soft, pliable corn tortillas form the base of these enchiladas and provide an authentic Mexican texture.

Cheddar Cheese: Sharp cheddar cheese adds rich, melty flavor and creates the classic cheesy filling for the enchiladas.

White Onion: Fresh white onion provides a sharp, crisp flavor that complements the cheese and adds aromatic depth.

Sauce Ingredients:

Ground Beef: Lean ground beef creates a robust foundation for the chili gravy with deep, meaty flavor.

Beef Stock: Rich beef stock helps develop a smooth, flavorful base for the chili gravy sauce.

Chili Powder, Powdered Garlic, Cumin, Mexican Oregano: These spices blend to create a complex, authentic Mexican seasoning profile.

Cooking and Finishing Ingredients:

Olive Oil: Olive oil helps soften tortillas and greases the baking dish for easy preparation.

Flour: Flour creates a roux to thicken the chili gravy and provide a smooth sauce consistency.

Salt, Pepper, Lemon Juice: These seasonings enhance and balance the overall flavor of the dish.

Paper Towels, Damp Paper Towel: These help in softening and preparing the corn tortillas for rolling.

Kitchen Tools to Make Enchiladas

• Skillet: Medium-sized pan for searing beef and preparing chili gravy.
• Wooden Spatula: Essential for breaking up ground beef and stirring ingredients.
• Whisk: Necessary for smoothly combining beef stock into the roux.
• Grater: Used for shredding cheddar cheese quickly and evenly.
• 9×13 Inch Casserole Dish: Baking vessel for assembling and cooking enchiladas.
• Microwave-Safe Plate: Helpful for softening tortillas if using microwave method.
• Paper Towels: Needed for draining softened tortillas and wrapping for microwave.
• Measuring Spoons: For accurate spice measurements.
• Sharp Knife: Required for mincing onions.

Making Cheese Enchiladas: The Method

Step 1: Whip Up Flavor-Packed Chili Gravy

Brown ground beef in a skillet, breaking it into small pieces.

Season with salt and pepper.

Toss in minced onions and cook briefly.

• Chili powder
• Powdered garlic
• Cumin
• Mexican oregano

Let spices bloom and release their aroma.

Create a roux by mixing in flour.

Slowly pour beef stock, whisking to eliminate lumps.

Bring to a boil, then simmer for 15-20 minutes.

Enhance with a splash of lemon juice for brightness.

Step 2: Transform Tortillas

Choose your tortilla method:

Skillet Technique: Heat oil in a pan.

Quick-fry each tortilla for 2 seconds per side.

Drain on paper towels.

Microwave Magic: Wrap tortillas in a damp paper towel.

Zap for 45 seconds until soft and pliable.

Step 3: Assemble Enchilada Goodness

Crank oven to 400F.

Grease a baking dish.

• Grated cheddar cheese
• Finely chopped white onion

Lay out a tortilla, sprinkle cheese and onions in the center.

Roll tightly and place seam-side down in the dish.

Step 4: Sauce and Bake

Pour chili gravy over rolled enchiladas.

Slide into the oven.

Bake for 20 minutes until sizzling hot.

Optional: Shower with extra cheese and onions.

Step 5: Serve and Store

Plate your delicious creation immediately.

Store leftovers in an airtight container.

Step 6: Reheat Like a Pro

Oven method: Cover with foil, bake at 325F for 12-15 minutes.

Microwave option: Warm individual portions as needed.

Step 7: Freezer to Table

Frozen enchiladas?

No problem!

Bake covered at 375F for 30 minutes.

Uncover and bake 10 more minutes to crisp the top.

Top Tips for Cheesy, Saucy Enchiladas

• Toast spices briefly in the chili gravy to release their essential oils and enhance overall taste complexity.
• Quickly fry corn tortillas in oil to make them pliable and prevent breaking during rolling, ensuring smooth enchilada assembly.
• Mix different cheese varieties like cheddar and Monterey Jack for a more complex and rich melting texture.
• Whisk chili gravy continuously while adding beef stock to prevent lumps and create a smooth, velvety sauce.
• Use an ice cream scoop for consistent cheese filling amounts, ensuring even distribution in each enchilada.

Cheese Enchiladas with Chili Gravy Recipe

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4.8 from 28 reviews

• Total Time: 1 hour 10 minutes
• Yield: 6 1x

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Description

Mexican cheese enchiladas with chili gravy deliver comfort and bold southwestern flavors. Home cooks can easily craft this classic Tex-Mex dish with simple ingredients and authentic techniques.

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Ingredients

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Meat and Spices:

• 1 lb (454 g) 80/20 ground beef, chili grind if available
• 2 tablespoons Texas chili powder, such as Mexene or Gebhardts
• 1 teaspoon powdered garlic
• 1 teaspoon onion powder
• 1/2 teaspoon Mexican oregano
• 2 teaspoons cumin
• 1 tablespoon kosher salt
• 1/2 teaspoon black pepper

Liquid and Thickening Ingredients:

• 2 1/2 cups beef stock
• 1 teaspoon fresh lemon juice
• 1/4 cup flour
• 1/2 teaspoon salt

Enchilada Components:

• 12 oz (340 g) medium cheddar, freshly grated from block
• 1/2 cup minced white onion
• 12–16 fresh yellow or white corn tortillas
• 1 cup oil for frying

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Instructions

1. Craft the chili gravy by searing ground beef in a skillet over medium heat, breaking it into crumbles. Season with salt and pepper, then add minced onions and cook briefly. Introduce a blend of chili powder, garlic powder, cumin, and Mexican oregano, allowing the spices to toast slightly.
2. Create a roux by sprinkling flour into the meat mixture, stirring to incorporate. Gradually pour in beef stock, whisking to eliminate lumps. Elevate heat to medium-high, bringing the sauce to a gentle boil, then reduce and simmer for 15-20 minutes until rich and thickened. Enhance with a splash of lemon juice and additional seasoning if needed.
3. Prepare tortillas using either stovetop or microwave method. For stovetop, heat oil in a skillet and quickly fry each tortilla for 1-2 seconds per side. For microwave, wrap tortillas in a damp paper towel and heat for 45 seconds until pliable.
4. Preheat oven to 400F and prepare a 9×13 inch baking dish with olive oil spray. Grate cheddar cheese and finely chop white onions. Lay out a tortilla, sprinkle cheese and onions in the center, then roll tightly and place seam-side down in the dish.
5. Continue filling and rolling tortillas until the dish is full. Generously ladle the prepared chili gravy over the enchiladas, ensuring complete coverage.
6. Bake for 20 minutes until the dish is thoroughly heated and bubbling. Optional: Garnish with additional cheese and chopped onions before serving.
7. For leftovers, reheat covered at 325F for 12-15 minutes, adding a tablespoon of water to prevent drying. Frozen enchiladas require 30 minutes covered at 375F, followed by 10 minutes uncovered to crisp the top.

Notes

• Choose lean ground beef with 80/20 fat ratio for optimal flavor and texture in chili gravy, ensuring a rich, hearty sauce without excessive greasiness.
• Experiment with corn tortilla softening techniques based on kitchen equipment and time constraints, understanding that both microwave and pan methods effectively prepare tortillas for rolling.
• Keep enchiladas moist during reheating by adding a small amount of water and covering with foil, preventing dry or tough edges while maintaining original freshness.
• Accommodate dietary restrictions by substituting ground beef with plant-based alternatives like black beans or seasoned tofu, maintaining authentic Mexican flavor profile while creating vegetarian-friendly version.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Dinner, Lunch, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 561
• Sugar: 2 g
• Sodium: 872 mg
• Fat: 40 g
• Saturated Fat: 14 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 22 g
• Cholesterol: 83 mg