Julia Koch
Nothing beats the comfort of a plate full of Cheese Enchiladas with Chili Gravy. These saucy, cheesy rolls of joy are a Tex-Mex staple for a reason. They strike that perfect balance between rich, melty cheese and deeply flavorful, smoky chili gravy, all tucked inside tender corn tortillas. Whether you’re serving a cozy weeknight dinner or entertaining guests, this dish delivers that nostalgic warmth with every bite.
The magic lies in the gravy. Unlike traditional enchilada sauces, chili gravy brings a unique fusion of Mexican spice and Southern-style roux, coating each enchilada in bold, savory flavor. Paired with sharp cheddar and a hint of sour cream on top, these enchiladas are simple to make yet incredibly satisfying to eat.
What Kind of Tortillas Should I Use?
Corn tortillas are the traditional and most suitable choice for this recipe. They hold their texture well when filled and baked, and their toasty, earthy flavor complements the robust chili gravy. Lightly toasting or briefly warming them before filling helps prevent breaking.
Ingredients for the Cheese Enchiladas with Chili Gravy
Corn Tortillas – The base of each enchilada, providing structure and that signature flavor.
Shredded Cheddar Cheese – Melts beautifully inside and on top, giving that stretchy, gooey bite.
Yellow Onion (finely chopped) – Adds a sweet, aromatic crunch inside the enchiladas.
Flour and Oil – The start of your roux for the chili gravy, helping thicken the sauce to the perfect consistency.
Chili Powder, Cumin, Garlic Powder, Oregano – These spices build the rich, smoky flavor of the chili gravy.
Beef Broth – Adds depth and body to the gravy with a meaty undertone.
Salt and Pepper – Essential for seasoning the gravy to balance and enhance the other flavors.
Fresh Cilantro & Sour Cream (optional) – For garnish and an added touch of creaminess and freshness.
How To Make the Cheese Enchiladas with Chili Gravy
Step 1: Prepare the Chili Gravy
In a saucepan over medium heat, combine 1/4 cup of oil with 1/4 cup of all-purpose flour. Whisk constantly to form a smooth roux. Once it starts to bubble and darken slightly, stir in 3 tablespoons of chili powder, 1 teaspoon of ground cumin, 1/2 teaspoon garlic powder, and 1/2 teaspoon of dried oregano.
Gradually whisk in 2 cups of beef broth, continuing to stir until the gravy thickens. Season with salt and pepper to taste, then reduce heat to low and let it simmer while you prepare the enchiladas.
Step 2: Prepare the Tortillas
Warm your corn tortillas one at a time in a dry skillet for about 20 seconds on each side or until pliable. This helps prevent cracking when you roll them.
Step 3: Fill and Roll
Preheat your oven to 375°F (190°C). Lightly grease a baking dish. Spoon a bit of chili gravy on the bottom to coat.
Place a small handful of shredded cheddar cheese and a pinch of chopped onions in each tortilla. Roll them tightly and place seam-side down in the dish.
Step 4: Add Sauce and Cheese
Once all enchiladas are in the dish, pour the remaining chili gravy generously over the top. Sprinkle the rest of the cheese evenly across the surface.
Step 5: Bake to Perfection
Bake for 20 minutes or until the cheese is melted and bubbly. Garnish with chopped cilantro and a dollop of sour cream before serving, if desired.
Serving and Storing Cheese Enchiladas with Chili Gravy
Serve these cheesy enchiladas hot, straight from the oven. They pair wonderfully with a side of Mexican rice, refried beans, or a crisp green salad. Garnishing with fresh cilantro and a spoonful of sour cream or sliced jalapeños adds a fresh contrast to the rich, savory chili gravy.
To store leftovers, let the enchiladas cool completely, then transfer to an airtight container. They keep well in the fridge for up to 4 days. For freezing, wrap tightly in foil and store up to 2 months. Reheat in the oven at 350°F until warmed through, or microwave individual portions.
Frequently Asked Questions
Can I make the chili gravy ahead of time?
Absolutely. You can prepare the chili gravy up to 3 days in advance and store it in the refrigerator. Just reheat and stir before using.
What kind of cheese is best for enchiladas?
Sharp cheddar is the classic choice for bold flavor and great meltability. You can mix in Monterey Jack for a milder, creamier texture.
Can I add meat to these enchiladas?
Yes, feel free to add cooked ground beef, shredded chicken, or seasoned beans along with the cheese filling.
How do I keep tortillas from breaking?
Warming the tortillas before filling is key. Either heat them in a skillet or wrap them in a damp paper towel and microwave briefly.
Is this recipe spicy?
The chili gravy has a warm, smoky kick but is not overly spicy. For more heat, you can add cayenne pepper or diced jalapeños.
Can I use store-bought enchilada sauce?
You could, but the homemade chili gravy really makes this dish special. It’s worth the few extra minutes.
Want More Tex-Mex Dinner Ideas?
You might also like the Taco Bake Casserole, a hearty one-dish meal layered with flavor. Or try the Spicy Rattlesnake Pasta, perfect for spice lovers craving creamy heat.
For a crowd-pleasing comfort dish, the One-Pot Spicy BBQ Chicken Cheeseburger Pasta hits all the right notes. And if you’re in the mood for something saucy and rich, the Buffalo Chicken Lasagna Recipe is a fun twist on a classic.
You can also explore the Meaty Texas Trash Dip, great for parties or casual dinners when you want bold flavors with minimal effort.
Pin and Tell Me How Yours Turned Out
You can save this to your dinner boards for later. Just click the Pin button.
If you try it, let me know how it came out. Did you go full cheese or add beef? Any tweaks to the chili gravy? Leave a comment below—I’d love to hear how you made it your own.
Cheese Enchiladas with Chili Gravy
- Total Time: 40 minutes
- Yield: Serves 4
Description
A Tex-Mex comfort food classic, these Cheese Enchiladas with Chili Gravy feature melty cheddar cheese wrapped in tender corn tortillas, smothered in a rich and smoky homemade chili gravy. It’s a satisfying dish that delivers bold flavor in every bite, perfect for weeknights or casual gatherings.
Ingredients
10 corn tortillas
2 cups shredded cheddar cheese (plus extra for topping)
1/2 cup finely chopped yellow onion
1/4 cup all-purpose flour
1/4 cup oil (vegetable or canola)
3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 cups beef broth
Salt and pepper to taste
Fresh cilantro (optional, for garnish)
Sour cream (optional, for garnish)
Instructions
- In a saucepan, heat oil and flour over medium heat to make a roux, whisking constantly.
- Stir in chili powder, cumin, garlic powder, and oregano.
- Slowly whisk in beef broth and simmer until thickened. Season with salt and pepper.
- Warm tortillas in a skillet or microwave until pliable.
- Preheat oven to 375°F (190°C) and grease a baking dish. Spread a thin layer of chili gravy on the bottom.
- Fill each tortilla with cheddar cheese and onion, then roll and place seam-side down in dish.
- Pour remaining chili gravy over enchiladas and top with more cheese.
- Bake for 20 minutes until bubbly and melted.
- Garnish with cilantro and sour cream before serving, if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
