Sophia Langley
Golden, cheesy, and dripping with rich chili gravy, these Cheese Enchiladas with Chili Gravy are the ultimate Tex-Mex comfort food. Each bite is a warm hug—gooey melted cheese wrapped in soft tortillas, smothered in a deeply flavored chili gravy that’s both smoky and savory. Whether you’re craving a restaurant-style dinner or planning a cozy family meal, this dish is a guaranteed hit.
What makes these enchiladas irresistible is the balance of textures and flavors. The tortillas soak up the rich chili gravy while keeping a soft bite, the cheese melts into creamy perfection, and the slight heat from the gravy gives just the right kick. Topped with a dollop of cool sour cream and fresh herbs, these enchiladas look as good as they taste.
What Kind of Cheese Should I Use for Cheese Enchiladas with Chili Gravy?
Cheddar is a classic choice, bringing sharpness that balances the smoky chili gravy. A mild or medium cheddar melts beautifully without becoming too greasy. Some Tex-Mex lovers like to mix in Monterey Jack for extra creaminess, while a sprinkle of queso fresco on top adds a touch of authenticity.
Ingredients for the Cheese Enchiladas with Chili Gravy
- Corn Tortillas – Essential for authentic Tex-Mex flavor and a perfect soft bite when soaked in gravy.
- Cheddar Cheese – The star of the dish, giving gooey, sharp cheesiness.
- Monterey Jack Cheese (optional) – Adds creamy meltiness to the filling.
- Chili Powder – Brings warmth and smoky depth to the gravy.
- All-Purpose Flour – Thickens the chili gravy to coat the enchiladas perfectly.
- Beef Broth – Creates a rich, savory base for the gravy.
- Vegetable Oil – Used for making the roux and softening tortillas.
- Onion Powder & Garlic Powder – Add layers of flavor to the gravy.
- Cumin – Provides a warm, earthy Tex-Mex undertone.
- Salt & Pepper – Essential seasoning for balance.
- Sour Cream & Fresh Cilantro (for topping) – Cool and fresh contrast to the rich, cheesy dish.
How To Make the Cheese Enchiladas with Chili Gravy
Step 1: Make the Chili Gravy Base
In a medium saucepan, heat vegetable oil over medium heat. Whisk in all-purpose flour to form a roux, stirring constantly until it turns a light brown color—this gives the gravy its nutty depth. Gradually whisk in beef broth, making sure there are no lumps.
Step 2: Build the Flavor
Add chili powder, cumin, onion powder, garlic powder, salt, and pepper to the saucepan. Simmer for about 10 minutes, stirring occasionally, until the gravy thickens and becomes rich and velvety.
Step 3: Prepare the Tortillas
Lightly fry each corn tortilla in a bit of vegetable oil for a few seconds on each side—just enough to make them pliable. Drain on paper towels to remove excess oil.
Step 4: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Dip each tortilla into the warm chili gravy, fill with a generous handful of shredded cheddar (and Monterey Jack, if using), then roll tightly. Place seam-side down in a baking dish.
Step 5: Smother and Bake
Pour the remaining chili gravy over the rolled tortillas, making sure they are fully covered. Sprinkle extra cheese on top for a gooey crust. Bake uncovered for 15–20 minutes until bubbly and golden.
Step 6: Garnish and Serve
Remove from the oven, top with fresh cilantro and a dollop of sour cream, and serve hot.
Serving and Storing Cheese Enchiladas with Chili Gravy
These enchiladas are best enjoyed straight out of the oven when the cheese is melty and the gravy is bubbling. For leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, adding a splash of beef broth or extra chili gravy to keep them moist.
For freezing, assemble the enchiladas but hold off on baking. Cover tightly with foil and freeze for up to 2 months. When ready to eat, bake directly from frozen at 375°F (190°C) for about 40–45 minutes, adding extra gravy if needed.
What to Serve With Cheese Enchiladas with Chili Gravy?
1. Mexican Rice
Fluffy, tomato-infused rice complements the richness of the enchiladas.
2. Refried Beans
Creamy and savory, they’re a Tex-Mex staple that pairs perfectly.
3. Fresh Guacamole
The cool, creamy texture balances the smoky chili gravy.
4. Pico de Gallo
A zesty, fresh salsa that brightens up every bite.
5. Roasted Mexican Street Corn (Elote)
Sweet, charred corn coated with crema, cheese, and chili powder.
6. Crisp Green Salad with Lime Vinaigrette
Adds a refreshing crunch and tangy contrast.
7. Tortilla Chips with Salsa Verde
Crunchy, tangy, and perfect for snacking alongside.
8. Churros or Sopapillas for Dessert
End the meal on a sweet note with cinnamon-sugar-coated treats.
Want More Tex-Mex Comfort Food Ideas?
If you love these cheesy enchiladas, you’ll probably enjoy these other Tex-Mex-inspired favorites:
- Mexican Restaurant Style Cheese Dip for a creamy appetizer to start your meal.
- Smothered Baked Chicken Burritos loaded with savory goodness.
- Birria Enchiladas for a rich, beefy twist on classic enchiladas.
- Mexican Potatoes: A Flavor-Packed Comfort Classic as the perfect hearty side.
- Crispy Baked Vegan Taquitos if you want a lighter, plant-based option.
Save This Cheese Enchiladas with Chili Gravy Recipe
Planning to make this for your next Tex-Mex night? Hit that Save button—you’ll want to keep this recipe handy when cravings strike.
Tried this recipe? I’d love to hear how it turned out! Did you stick to the classic version or get creative with extra toppings like jalapeños or diced avocado? Share your tips in the comments below.
📌 Pin this recipe to your “Tex-Mex Favorites” board on Pinterest—because when that cheesy enchilada craving hits, you’ll be ready!
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Cheese Enchiladas with Chili Gravy
Equipment
- Saucepan
- Baking dish
Ingredients
Enchiladas
- 8 corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese (optional)
- 1 tablespoon vegetable oil (for softening tortillas)
Chili Gravy
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 cups beef broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 1/4 cup sour cream
- 2 tablespoons fresh cilantro, chopped
Instructions
- Make the Chili Gravy Base: Heat vegetable oil in a saucepan over medium heat. Whisk in all-purpose flour to create a roux. Cook, stirring constantly, until lightly browned.
- Build the Flavor: Slowly whisk in beef broth until smooth. Add chili powder, cumin, onion powder, garlic powder, salt, and pepper. Simmer for 10 minutes until thickened.
- Prepare the Tortillas: Lightly fry each tortilla in a bit of vegetable oil for a few seconds per side, just until pliable. Drain on paper towels.
- Assemble the Enchiladas: Preheat oven to 375°F (190°C). Dip tortillas in warm chili gravy, fill with shredded cheese, and roll tightly. Place seam-side down in a baking dish.
- Smother and Bake: Pour remaining chili gravy over enchiladas. Sprinkle with extra cheese. Bake uncovered for 15–20 minutes until bubbly.
- Garnish and Serve: Top with sour cream and chopped cilantro. Serve hot.