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