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
Scale
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.