Tex-Mex Enchiladas with Chili Gravy: A Flavor-Packed Comfort Classic

There’s something undeniably comforting about a plate of cheesy, saucy enchiladas fresh from the oven. Growing up, my first experience with Tex-Mex cuisine was at a small family-run restaurant, where I was introduced to the magic of chili gravy—a deeply flavorful sauce that sets these enchiladas apart from other variations. Unlike traditional Mexican enchiladas, which are often covered in a tomato-based or green chili sauce, Tex-Mex enchiladas are generously smothered in a rich chili con carne gravy made with bold spices and savory ground beef. The balance of spiced meat, melted cheese, and soft corn tortillas creates a dish that is indulgent, satisfying, and surprisingly easy to make at home. This recipe is perfect for beginner cooks because it requires simple ingredients, minimal prep work, and delivers restaurant-quality results with just a few easy techniques. By following clear step-by-step instructions, even those new to the kitchen can successfully recreate this classic Tex-Mex dish.

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Ingredients and Preparation

Chili Gravy

• 1 pound ground beef (80/20 recommended for flavor and texture)
• 1/3 cup chopped white onion
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon Mexican oregano (or regular oregano as an alternative)
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1/4 cup all-purpose flour
• 2 cups chicken broth (can substitute with beef broth or water)

Tex-Mex Enchiladas

• 3 1/2 cups shredded cheddar or American cheese (equivalent to one 12-ounce block)
• 8 corn tortillas
• 1/2 cup chopped white onion

For this recipe, using freshly shredded cheese is highly recommended over pre-shredded cheese, as it melts more smoothly and enhances the texture of the dish. Corn tortillas are ideal for authentic Tex-Mex flavor, but flour tortillas can be used if preferred.

Step-by-Step Instructions

Preparing the Chili Gravy

1. In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spatula as it cooks. If using lean ground beef, add a tablespoon or two of oil to prevent sticking and enhance the richness of the gravy.
2. Once the beef is browned, add the chopped white onion and cook for about five minutes until the onion becomes soft and translucent. Stir occasionally to ensure even cooking.
3. Sprinkle the chili powder, cumin, oregano, garlic powder, salt, black pepper, and cayenne pepper over the beef mixture. Stir well so that all the seasonings evenly coat the meat. This step helps release the aromas of the spices and enhances the overall flavor.
4. Gradually add the flour to the mixture, stirring continuously. This will help thicken the gravy and create a smooth consistency.
5. Slowly pour in the chicken broth while stirring to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the chili gravy to cook for about twenty minutes, stirring occasionally, until it thickens. If the sauce becomes too thick, add a splash of extra broth to adjust the consistency.

Heating the Tortillas

1. Heat a skillet or griddle over medium heat. Add a small amount of oil and swirl it around to coat the surface.
2. Place one corn tortilla in the skillet and heat for about thirty seconds on each side, just until it becomes soft and pliable. Avoid cooking it too long, as it may become crispy and difficult to roll.
3. Remove the tortilla from the skillet and drain any excess oil on a paper towel. Keep the warmed tortillas stacked and covered with a clean kitchen towel or place them in a tortilla warmer to prevent them from drying out.
4. Repeat the process with the remaining tortillas until all are warmed and ready for assembly.

Assembling and Baking the Enchiladas

1. Preheat the oven to 400 degrees Fahrenheit.
2. Spread about half a cup of the prepared chili gravy evenly on the bottom of a 9×13-inch baking dish. This prevents the enchiladas from sticking and ensures they absorb the delicious flavors of the sauce while baking.
3. Place a corn tortilla on a clean surface and add about 1/4 cup of shredded cheese onto the lower third of the tortilla.
4. Tightly roll the tortilla around the cheese filling and place it seam-side down in the baking dish. Repeat the process until all eight enchiladas are assembled and arranged snugly in the dish.
5. Pour the remaining chili gravy evenly over the top of the enchiladas, ensuring they are fully covered in the rich sauce.
6. Sprinkle about one cup of shredded cheese over the enchiladas for an extra layer of gooey, melty goodness.
7. Transfer the baking dish to the preheated oven and bake for twenty minutes, or until the cheese is fully melted and bubbly.
8. Once baked, remove the dish from the oven and allow the enchiladas to cool slightly before serving.

Beginner Tips and Notes

• If the chili gravy seems too thick after simmering, add a little extra broth a tablespoon at a time until it reaches the desired consistency.
• Warming the tortillas properly is essential to prevent them from cracking when rolling. If they become too dry, lightly brush them with a little oil before heating.
• For a milder version of the dish, omit the cayenne pepper or reduce the amount of chili powder used in the gravy.
• When rolling the enchiladas, be sure to tuck the cheese in securely to prevent it from spilling out while baking.
• If the cheese topping starts to brown too quickly in the oven, loosely cover the dish with foil for the remainder of the baking time.
• Leftover enchiladas can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in the oven at 350 degrees Fahrenheit for about ten minutes or microwave them for one to two minutes.

Serving Suggestions

Tex-Mex enchiladas pair wonderfully with a variety of side dishes to create a complete meal. Consider serving them with Mexican rice or cilantro-lime rice for a flavorful starch that complements the rich sauce. A side of refried beans or black beans adds protein and texture to the meal. A fresh green salad with a tangy lime vinaigrette can help balance the richness of the dish. For additional toppings, sprinkle chopped fresh cilantro, diced avocado, or a dollop of sour cream over the enchiladas before serving. If you enjoy extra spice, serve with a side of pickled jalapeños or a drizzle of hot sauce.

Engagement Features

Tex-Mex enchiladas with chili gravy are a fantastic dish for anyone looking to explore homemade Tex-Mex cuisine. The recipe is straightforward, full of bold flavors, and allows for flexibility in ingredient choices. Whether making them for a family dinner or a casual gathering, these enchiladas are sure to impress with their savory, cheesy goodness. If you give this recipe a try, share your experience and any variations you made in the comments. Did you add extra toppings or swap out the cheese for a different variety? Let others know what worked best for you. Cooking is a journey, and experimenting with flavors is part of the fun. So grab your ingredients, roll up some tortillas, and enjoy the comfort of a homemade Tex-Mex classic.