Description
Cheese Enchiladas with Chili Gravy bring bold Tex-Mex flavors to your table. Gooey cheese wrapped in soft corn tortillas, all smothered in a smoky, rich chili gravy—perfect for cozy family dinners or casual get-togethers.
Ingredients
10 corn tortillas
2 cups sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
½ cup onion, finely diced (optional)
¼ cup vegetable oil
¼ cup all-purpose flour
3 tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
2 cups beef broth (or vegetable broth)
½ teaspoon salt
¼ teaspoon black pepper
Instructions
- 1. In a skillet, heat vegetable oil over medium heat.
- Whisk in flour to make a roux, cooking for 2-3 minutes until golden.
- Add chili powder, cumin, garlic powder, oregano, salt, and pepper.
- Slowly whisk in broth, stirring until smooth.
- Simmer 10-15 minutes until thickened.
- Warm tortillas in a skillet with oil or microwave wrapped in damp paper towels.
- Preheat oven to 375°F (190°C). Spread a thin layer of gravy in baking dish.
- Fill tortillas with cheese and optional onions, roll, and place seam-side down.
- Cover with remaining gravy, top with cheese. Bake 20 minutes until bubbly.
- Garnish with cilantro, sour cream, or diced tomatoes. Serve hot.
Notes
Softening tortillas prevents cracking.
Use vegetable broth for vegetarian version.
Freeze assembled, unbaked enchiladas for up to 2 months.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 3
- Sodium: 860
- Fat: 33
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 20
- Cholesterol: 85
Keywords: enchiladas, Tex-Mex, cheese enchiladas, chili gravy