Cheese Enchiladas with Chili Gravy
Get ready to satisfy your Tex-Mex cravings with these irresistibly cheesy enchiladas smothered in a rich, homemade chili gravy! Perfectly soft corn tortillas are filled with a blend of sharp cheddar and creamy Monterey Jack cheese, with the optional addition of diced onions for extra flavor. The star of the dish is the bold, smoky chili gravy—made from a savory roux infused with chili powder, cumin, and oregano, then simmered to perfection with beef or chicken broth. Baked to golden, bubbly perfection, these enchiladas are the ultimate comfort food, ready in under an hour. Serve them alongside Mexican rice, refried beans, or a crisp green salad for an authentic, crowd-pleasing meal that’s as easy to make as it is delicious. Keywords: cheese enchiladas, chili gravy, Tex-Mex recipes, comfort food, baked enchiladas.
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Recipe Information
Ingredients
- 3 tablespoons Vegetable oil
- 3 tablespoons All-purpose flour
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Beef or chicken broth (low sodium)
- 8 Corn tortillas
- 3 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 0.5 cup Diced onions (optional)
- 0.25 cup Vegetable oil for softening tortillas
Instructions
Preheat your oven to 375°F (190°C).
To prepare the chili gravy, heat 3 tablespoons of vegetable oil in a medium saucepan over medium heat.
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Add the chili powder, ground cumin, garlic powder, oregano, paprika, salt, and black pepper. Stir well to combine.
Slowly pour in the broth, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for 5-7 minutes until the gravy thickens. Remove from heat and set aside.
Heat 1/4 cup of vegetable oil in a small skillet over medium heat. Lightly fry each tortilla for about 5 seconds per side, just until softened. Place the softened tortillas on paper towels to drain excess oil.
Spread 1/2 cup of the chili gravy evenly over the bottom of a 9x13-inch baking dish.
Assemble the enchiladas by placing about 1/4 cup of shredded cheddar cheese (and a small amount of diced onion, if using) in the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
Pour the remaining chili gravy evenly over the enchiladas, making sure every tortilla is fully covered.
Sprinkle the top with the remaining cheddar cheese and the Monterey Jack cheese.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Serve hot with your favorite sides like rice, beans, or a fresh salad.
Nutrition Facts
Calories |
3689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.7 g | 324% | |
| Saturated Fat | 108.3 g | 542% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 5902 mg | 257% | |
| Total Carbohydrate | 235.6 g | 86% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 8.1 g | ||
| Protein | 144.8 g | 290% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3524 mg | 271% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1093 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
