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Cheese Enchiladas with Chili Gravy

Cheese Enchiladas with Chili Gravy

Golden, cheesy, and dripping with rich chili gravy, these Cheese Enchiladas with Chili Gravy are the ultimate Tex-Mex comfort food. Gooey melted cheese wrapped in soft corn tortillas, smothered in a smoky, savory chili gravy—it’s everything you love about restaurant-style enchiladas, made easily at home.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Tex-Mex
Servings 4 servings
Calories 420 kcal

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.

Notes

For freezing, assemble but do not bake. Wrap tightly and freeze up to 2 months. Bake from frozen at 375°F for 40–45 minutes, adding extra gravy if needed.

Nutrition

Calories: 420kcalCarbohydrates: 28gProtein: 18gFat: 26gSaturated Fat: 12gCholesterol: 55mgSodium: 870mgFiber: 3gSugar: 2gVitamin A: 850IUVitamin C: 4mgCalcium: 320mgIron: 2mg
Keyword cheesy dinner, enchiladas, Tex-Mex
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