There is nothing quite like biting into warm, cheesy goodness with a rich, flavorful sauce to bring everything together — that’s exactly what this Cheese Enchiladas with Chili Gravy Recipe delivers. With ooey-gooey cheese wrapped in tender corn tortillas, all smothered in a deeply spiced chili gravy, this dish feels like a comforting hug on a plate. Perfect for family dinners or when you want to impress guests with minimal fuss, it combines simple ingredients in the most satisfying way. Trust me, once you try making these enchiladas, this recipe will become a cherished staple in your culinary rotation.
Ingredients You’ll Need
These ingredients are straightforward but each one plays a crucial role in creating the rich texture, smoky flavor, and vibrant color that make the Cheese Enchiladas with Chili Gravy Recipe so irresistible. From the sharpness of the cheddar to the warmth of the chili powder, every element counts.
- Corn tortillas: The authentic base that holds all the cheesy goodness together perfectly.
- Sharp cheddar cheese: For a bold, tangy flavor that melts beautifully.
- Monterey Jack cheese: Adds a creamy, mild balance to the sharp cheddar.
- Onion (optional): Brings a subtle sweetness and crunch inside the enchiladas.
- Vegetable oil: Needed for making the rich roux and warming the tortillas.
- All-purpose flour: The base for thickening the chili gravy into a luscious sauce.
- Chili powder: Infuses the gravy with deep, smoky heat and color.
- Ground cumin: Adds earthiness and a hint of warmth.
- Garlic powder: Enhances savoriness without overpowering.
- Dried oregano: Brings a touch of herbal brightness.
- Beef broth (or vegetable broth): Creates a hearty foundation for the chili gravy; choose your preference.
- Salt: Balances and elevates all the flavors.
- Black pepper: Adds a subtle kick to round out the seasoning.
How to Make Cheese Enchiladas with Chili Gravy Recipe
Step 1: Prepare the Chili Gravy
Start by heating the vegetable oil in a skillet over medium heat until shimmering. This step is key to building flavor right from the start. Whisk in the flour to create a roux, cooking it for 2 to 3 minutes until it turns a warm golden color. This stage is crucial—it removes the raw flour taste and lays the foundation for your chili gravy. Next, stir in the chili powder, cumin, garlic powder, oregano, salt, and pepper. These spices awaken the roux with smoky, warm notes that will infuse the entire dish. Slowly whisk in the beef or vegetable broth, stirring continuously until the sauce is smooth. Let it simmer gently for 10 to 15 minutes so it thickens into a velvety chili gravy that’s bursting with flavor.
Step 2: Prepare the Tortillas and Cheese Filling
While the chili gravy is simmering, warm your corn tortillas. You can heat them in a lightly oiled skillet for a few seconds on each side or wrap them in damp paper towels and microwave until soft and pliable. This step ensures your tortillas roll up easily without cracking. Combine the shredded sharp cheddar and Monterey Jack cheese in a bowl, adding the diced onions if you like a bit of fresh texture inside your enchiladas. The blend of cheeses offers a perfect melt with a sharp and mild flavor contrast that makes every bite so delicious.
Step 3: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Lightly spread a thin layer of the chili gravy in the bottom of your baking dish to prevent sticking and to add extra flavor underneath your enchiladas. Place a warm tortilla flat on your workspace, spoon a generous amount of the cheese mixture in the center, then roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this step until all tortillas are filled and snug in the dish. This process invites you to build layers of cheesy, saucy goodness with care and love.
Step 4: Bake the Enchiladas
Pour the remaining chili gravy over the rolled enchiladas, making sure every edge is covered in that irresistible sauce. Sprinkle the top with more shredded cheese to create a bubbling, golden crust. Bake the whole dish for about 20 minutes until everything is hot, bubbly, and the cheese on top is melted to perfection. The oven work brings all the flavors and textures together for a show-stopping plate.
How to Serve Cheese Enchiladas with Chili Gravy Recipe
Garnishes
Adding garnishes instantly elevates your enchiladas. Freshly chopped cilantro brightens the dish with a burst of herbal freshness. A dollop of cool sour cream adds a creamy contrast to the warm, spicy chili gravy. Diced tomatoes bring vibrant color and juicy freshness. These small touches make every forkful more tantalizing and show off your personal style in serving this classic recipe.
Side Dishes
Cheese Enchiladas with Chili Gravy Recipe pairs wonderfully with simple, fresh sides to balance the richness. A crisp green salad with a citrusy vinaigrette cuts through the cheese beautifully. Mexican rice or a side of refried beans add heartiness to the meal without overwhelming the enchiladas. Even a plate of roasted vegetables or corn on the cob works perfectly to round out the flavors and textures.
Creative Ways to Present
Why not turn your Cheese Enchiladas with Chili Gravy Recipe into a tortilla stack casserole for a different look? Layer tortillas, cheese, and chili gravy in a deep dish and bake, then slice into neat squares for sharing. Alternatively, you can serve the rolled enchiladas in individual ramekins topped with cheese and garnishes for a fun, personalized approach. Presentation is where you let your creativity shine, making this cozy dish feel festive and special every time.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep your enchiladas in an airtight container in the refrigerator for up to 3 days. The chili gravy helps keep the tortillas moist, so the dish stays just as delightful the next day. When you’re ready, simply reheat until warmed through and enjoy again like a quick homemade comfort meal.
Freezing
This Cheese Enchiladas with Chili Gravy Recipe also freezes beautifully. Assemble the enchiladas but don’t bake them. Wrap tightly in foil or plastic wrap and freeze for up to 2 months. When ready, thaw overnight in the fridge and bake as directed, adding extra time if needed to ensure they’re heated all the way through. This makes it an excellent make-ahead meal for busy nights!
Reheating
To reheat, cover the enchiladas with foil and warm in a 350°F (175°C) oven for about 15–20 minutes. Removing the foil for the last 5 minutes will help the cheese on top become melty and slightly golden again. You can also reheat individual servings in the microwave, but baking keeps the texture and flavor at its best.
FAQs
Can I use flour tortillas instead of corn tortillas?
Absolutely! Flour tortillas will give a softer, slightly different texture but still work well with the cheese and chili gravy. Corn tortillas bring a more traditional flavor and a bit more chew, but go with whatever you prefer or have on hand.
Is it necessary to brown the roux before adding the spices?
Yes, browning the roux to a golden color helps develop a nutty depth that enriches the chili gravy. It also removes the raw flour taste, making your sauce smooth and flavorful.
Can I make this recipe vegetarian?
Definitely! Substitute the beef broth with vegetable broth, and ensure your chili powder doesn’t contain any animal products. The combination of spices in the gravy still makes for a rich, hearty sauce without using meat-based broth.
How spicy is the chili gravy?
The chili gravy in this recipe has a gentle warmth from the chili powder and spices but isn’t overwhelmingly spicy. You can easily adjust the amount of chili powder or add a pinch of cayenne if you want more heat.
Can I add other fillings besides cheese?
Of course! While this Cheese Enchiladas with Chili Gravy Recipe shines with just cheese, you can add cooked shredded chicken, sautéed vegetables, or beans for extra texture and protein. Just adjust the amount of cheese accordingly so it still melts beautifully.
Final Thoughts
Making Cheese Enchiladas with Chili Gravy Recipe is a joy from start to finish — it’s simple, satisfying, and bursting with flavor. Whether you’re cooking for family, friends, or just yourself, this dish offers that perfect combination of melty cheese, tender tortillas, and a rich sauce that warms the soul. I can’t wait for you to try it and make it a beloved favorite in your kitchen, just like I have!
Print
Cheese Enchiladas with Chili Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
Deliciously cheesy and comforting, these Cheese Enchiladas with Chili Gravy feature a rich homemade chili gravy made from a flavorful roux and spices. Soft corn tortillas are loaded with sharp cheddar and Monterey Jack cheeses, then baked to bubbly perfection, making a perfect meal for any night.
Ingredients
Enchiladas
- 10 corn tortillas
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- ½ cup onion, finely diced (optional)
Chili Gravy
- 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
- Make the roux: In a skillet, heat the vegetable oil over medium heat. Whisk in the all-purpose flour and cook, stirring constantly, for 2 to 3 minutes until the mixture turns golden brown and develops a nutty aroma.
- Add spices: Stir in chili powder, ground cumin, garlic powder, dried oregano, salt, and black pepper. Mix thoroughly to combine all the seasonings into the roux.
- Prepare the chili gravy: Slowly whisk in the beef or vegetable broth, ensuring the mixture stays smooth without lumps. Continue stirring and bring to a gentle simmer.
- Simmer the gravy: Let the chili gravy simmer for 10 to 15 minutes, stirring occasionally, until it thickens to a smooth, sauce-like consistency.
- Warm tortillas: Warm the corn tortillas by heating them briefly in a skillet with a little oil or by microwaving them wrapped in damp paper towels to make them pliable for rolling.
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C). Spread a thin layer of the prepared chili gravy evenly on the bottom of a baking dish to prevent sticking and add flavor.
- Assemble enchiladas: Place a portion of sharp cheddar and Monterey Jack cheese, and optional diced onions, on each warmed tortilla. Roll each tortilla tightly and arrange them seam-side down in the baking dish.
- Add topping: Pour the remaining chili gravy evenly over the rolled enchiladas, then sprinkle extra shredded cheese on top for a golden crust.
- Bake: Bake the enchiladas in the preheated oven for about 20 minutes, or until the cheese topping is melted and bubbly, and the dish is heated through.
- Serve and garnish: Remove from oven and garnish with fresh cilantro, sour cream, or diced tomatoes as desired. Serve the enchiladas hot for the best flavor and texture.
Notes
- Using beef broth adds richness to the chili gravy, but vegetable broth is a great vegetarian substitute.
- Warming the tortillas prevents cracking when rolling and helps them absorb the gravy better.
- Feel free to add cooked vegetables or proteins inside the enchiladas for variation.
- Leftovers keep well refrigerated for 2-3 days and can be reheated in the oven or microwave.
- For a spicier dish, increase the chili powder or add a pinch of cayenne pepper to the gravy.
