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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Continue filling and rolling tortillas until the dish is full. Generously ladle the prepared chili gravy over the enchiladas, ensuring complete coverage.
- Bake for 20 minutes until the dish is thoroughly heated and bubbling. Optional: Garnish with additional cheese and chopped onions before serving.
- 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