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Tex-Mex Enchiladas with Chili Gravy: A Beginner’s Guide to Delicious Comfort Food

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Bold, cheesy, and dripping in rich chili gravy—these Tex-Mex Enchiladas are the ultimate comfort food for beginner cooks! 🧀🌯 Soft tortillas filled with seasoned beef or chicken get smothered in a savory homemade gravy and baked to bubbly perfection. 🍗🌶️ No need for fancy skills—just simple steps and big flavor. Serve with rice and beans, or enjoy on their own for a cozy, satisfying dinner that tastes just like your favorite Tex-Mex spot! 🍽️🔥

Ingredients

Scale

For the Chili Gravy:

  • 1 pound ground beef (I recommend using 80/20 ground beef for the best flavor and texture)

  • 1/3 cup chopped white onion

  • 3 tablespoons chili powder

  • 2 teaspoons ground cumin

  • 1 teaspoon garlic powder

  • 1/2 teaspoon Mexican oregano (regular oregano works too)

  • 1/4 teaspoon cayenne pepper (optional, for extra heat)

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon freshly cracked black pepper

  • 1/4 cup all-purpose flour

  • 2 cups chicken broth (you can also use water or beef broth)

For the Tex-Mex Enchiladas:

  • 3 1/2 cups shredded cheddar or American cheese (about 12 ounces, freshly shredded is best)

  • 8 corn tortillas (you can also use flour tortillas if you prefer)

  • 1/2 cup chopped white onion (optional, for extra flavor)

Instructions

Step 1: Make the Chili Gravy

  1. Cook the Ground Beef: Start by heating a skillet over medium heat. Add the ground beef and cook it, breaking it apart with a wooden spoon or spatula as it browns. Stir occasionally to ensure the beef cooks evenly. If you’re using leaner beef, consider adding a tablespoon of oil to help with the cooking process.

  2. Add the Onion: Once the beef is browned, add the chopped onion to the skillet. Stir it in and cook for about 5 minutes, or until the onion becomes soft and translucent.

  3. Season the Beef: It’s time to add the spices. Sprinkle the chili powder, cumin, garlic powder, Mexican oregano, cayenne pepper (if using), salt, and black pepper into the skillet. Stir everything well to ensure that the beef is evenly coated with the seasoning.

  4. Thicken the Gravy: Sprinkle the flour over the seasoned beef and stir it in. The flour will help thicken the gravy. Let it cook for about 1 minute, stirring constantly to avoid burning.

  5. Add the Broth: Pour the chicken broth (or water or beef broth) into the skillet. Stir to combine everything well, scraping any bits stuck to the bottom of the pan. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes. Stir occasionally as the gravy thickens.

Step 2: Assemble the Enchiladas

  1. Prepare the Tortillas: While the chili gravy simmers, warm the corn tortillas. You can do this by placing them in a dry skillet over medium heat for about 10-15 seconds on each side, just enough to make them pliable and warm. This step helps prevent the tortillas from tearing when you roll them.

  2. Fill the Tortillas: Spread a small amount of the chili gravy on the bottom of a baking dish. Then, take each tortilla and place a generous portion of shredded cheese (about 1/2 cup) inside. Roll up the tortilla and place it seam side down in the baking dish. Repeat this process until all the tortillas are filled and arranged in the dish.

  3. Top with Gravy and Cheese: Pour the remaining chili gravy over the top of the rolled tortillas, making sure each enchilada is covered in the savory sauce. Sprinkle the rest of the shredded cheese over the gravy, making sure it’s evenly distributed.

  4. Bake: Place the baking dish in the oven and bake at 350°F (175°C) for about 15 minutes, or until the cheese is melted and bubbly.

Step 3: Serve and Enjoy

 

  1. Add Final Touches: Once the enchiladas are done baking, remove them from the oven and let them cool for a few minutes. This will help the gravy set slightly, making them easier to serve.

  2. Serve: Serve the enchiladas warm with a side of your favorite salsa, sour cream, or guacamole. A sprinkle of fresh cilantro or diced onions adds a nice pop of freshness to the dish.

Notes

  • How to Tell if the Beef is Cooked: Ground beef should be cooked until it’s no longer pink in the middle. If you’re unsure, use a meat thermometer—the internal temperature should reach 160°F (71°C) for beef.
  • Dealing with Overcooked Veggies: If you add vegetables like onions to your chili gravy and they seem to get too soft or overcooked, reduce the heat slightly while you stir them into the beef. Slow cooking them will help preserve their texture.
  • Perfecting the Gravy: If your chili gravy ends up too thick, simply add a little more broth or water, stirring until it reaches the consistency you want. If it’s too thin, simmer it longer to allow it to reduce.
  • Cheese Tips: Shredding your cheese from a block (instead of buying pre-shredded cheese) will give you a creamier, meltier texture. Pre-shredded cheese contains anti-caking agents that can affect its melting quality.
  • How to Roll Enchiladas Without Tearing: If you’re worried about the tortillas tearing while rolling, heat them just until they’re soft, not crispy. You can even wrap them in a damp paper towel and microwave them for 10-15 seconds to make them more pliable.

Find it online: https://inarecipes.com/tex-mex-enchiladas-with-chili-gravy-a-beginners-guide-to-delicious-comfort-food/