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Tex Mex Enchiladas with Chili Gravy Recipe

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4 from 7 reviews

These Tex Mex Enchiladas with Chili Gravy are a hearty and flavorful dish featuring seasoned ground beef smothered in a rich, thick chili gravy and melted cheddar cheese. Soft corn tortillas are lightly warmed and rolled around cheese, then baked under a generous layer of chili gravy and more cheese to create a comforting classic Mexican-inspired meal perfect for weeknight dinners or gatherings.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chili Gravy

  • 1 pound ground beef (80/20 recommended)
  • 1/3 cup chopped white onion
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Mexican oregano (or regular oregano)
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth (or water or beef broth)

Enchiladas

  • 3 1/2 cups shredded cheddar or American cheese (approximately a 12-ounce block shredded)
  • 8 corn tortillas
  • 1/2 cup chopped white onion (for topping)

Instructions

  1. Make the Chili Gravy: Brown the ground beef in a skillet over medium heat. When browned, add 1/3 cup chopped onion and cook for about 5 minutes until softened. If using leaner beef, add a couple tablespoons of oil to prevent sticking.
  2. Season the Beef: Add chili powder, cumin, oregano, garlic powder, salt, and pepper to the beef mixture. Stir well to coat all the beef evenly with the spices.
  3. Add Flour: Sprinkle in the flour and stir thoroughly to combine it with the seasoned beef mixture, which will help thicken the gravy.
  4. Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low and let it simmer for about 20 minutes, stirring occasionally until the chili gravy thickens to the desired consistency.
  5. Heat the Tortillas: While the gravy simmers, warm the corn tortillas in a little oil over medium heat for about 30 seconds to 1 minute per side until they are soft and pliable but not fried. Drain excess oil and keep warm in a tortilla warmer or between paper towels.
  6. Preheat Oven: Preheat your oven to 400°F (204°C) in preparation for baking the enchiladas.
  7. Prepare Baking Dish: Ladle about half a cup of the chili gravy into the bottom of a 9×13-inch baking dish and spread it evenly.
  8. Assemble Enchiladas: Place roughly 1/4 cup shredded cheese on the lower third of each warm tortilla. Roll the tortilla tightly around the cheese and place it seam-side down in the baking dish. Repeat until all tortillas are filled and arranged in the dish.
  9. Add Gravy and Cheese: Pour the remaining chili gravy evenly over the rolled enchiladas. Sprinkle about 1 cup of shredded cheese evenly over the top.
  10. Bake: Bake the enchiladas in the preheated oven for 20 minutes, until the cheese is melted and bubbly and the dish is heated through.
  11. Serve: Remove from the oven and serve the enchiladas hot, topped with chopped white onion or fresh cilantro as desired.

Notes

  • Use 80/20 ground beef for best flavor and moisture. If using leaner beef, add oil when browning.
  • Heating tortillas briefly in oil makes them pliable for rolling without frying them fully.
  • Chili powder can be adjusted to taste for milder or spicier gravy.
  • Optional cayenne pepper adds a spicy kick; omit if sensitive to heat.
  • Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
  • For gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://monicarecipes.com/tex-mex-enchiladas-with-chili-gravy-recipe/