Description
Cheese Enchiladas with Chili Gravy are a comforting Tex-Mex classic that delivers a delightful combination of flavors in every bite. These enchiladas feature soft corn tortillas filled with gooey cheese and topped with a rich, savory chili gravy. Perfect for family dinners or casual gatherings, this dish is as easy to prepare as it is delicious. With just a handful of ingredients and simple steps, you can create a meal that feeds a crowd and pleases even the pickiest eaters. Add your favorite toppings like sour cream, avocado, or fresh cilantro for an extra touch of flavor and freshness.
Ingredients
Scale
- 1 lb. ground beef (chili grind if available)
- 1 T. kosher salt
- ½ t. black pepper
- 1/3 c. minced white onion
- 2 T. Texas chili powder
- 1 t. powdered garlic
- ½ t. Mexican oregano
- 2 t. cumin
- ¼ c. flour
- ½ t. salt
- 2 ½ c. beef stock
- 1 t. fresh lemon juice
- 12 oz. medium cheddar cheese (freshly grated)
- ½ c. minced white onion
- 12–16 fresh yellow or white corn tortillas
- 1 c. oil for frying
Instructions
- Prepare the chili gravy: Brown the ground beef in a cast iron skillet, drain excess fat, then add minced onion and spices. Stir in flour and gradually add beef stock while whisking until smooth. Simmer until thickened.
- Heat oil in another skillet and lightly fry each tortilla for about 10–15 seconds on each side until soft.
- Preheat your oven to 350°F (175°C). Spread a thin layer of chili gravy in a baking dish, fill each tortilla with cheese and onion, roll them up, and place seam-side down in the dish.
- Pour remaining gravy over enchiladas, top with extra cheese, and bake for about 20 minutes until bubbly.
Nutrition
- Serving Size: 1 enchilada (approximately 120g)
- Calories: 502
- Sugar: 2g
- Sodium: 846mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 66mg