Tex Mex Enchiladas with Chili Gravy Recipe
User Reviews
4.4
228 reviews
Good
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
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Servings
4
-
Calories
569 kcal
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Course
Main Course
Tex Mex Enchiladas with Chili Gravy Recipe
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Tex-Mex Enchiladas with Chili Gravy are cheese enchiladas covered with a beef chili con carne gravy, or enchilada sauce, and lots and lots of gooey cheddar cheese!
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Ingredients
Chili Gravy
- 1 pound ground beef (Recommend 80/20 ground beef)
- 1/3 cup chopped white onion
- 3 Tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon Mexican oregano (can use regular oregano)
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon each Sea salt and freshly cracked black pepper
- 1/4 cup all-purpose flour
- 2 cups chicken broth (or water or beef broth)
Tex-Mex Enchiladas
- 3-1/2 cups shredded cheddar or American cheese (I shredded an 12-ounce block of cheese)
- 8 corn tortillas
- 1/2 cup chopped white onion
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Instructions
Make the Chili Gravy
- Brown the 80/20 ground beef in a skillet over medium heat. When browned add chopped onion and cook for about 5 minutes. (If you use leaner ground beef, you will need to add a couple of tablespoons of oil.)
- Add chili powder, cumin, oregano (Mexican oregano preferably), garlic powder, salt, and pepper and stir until seasoning covers all of the ground beef.
- Add the flour and stir in with the seasoned ground beef.
- Pour in the chicken broth and bring it up to a boil. Then lower the heat and let it simmer for about 20 minutes, stirring occasionally. When it thickens up, then it is ready to pour over the cheese enchiladas.
Heat The Tortillas
- Meanwhile, heat the corn tortillas in a little oil in a hot skillet or griddle over medium heat. You want to just heat the corn tortillas for about 30 seconds to 1 minute on each side, just until the corn tortillas are soft but not long enough to fry them. When the corn tortillas are soft and pliable, then remove them, drain any excess oil, and place either in a tortilla warmer or on a plate with paper towels.
Tex Mex Enchiladas
- Preheat the oven to 400 degrees F.
- Ladle about a half cup of the chili gravy into the bottom of a 9x13 pan.
- Add about 1/4 cup of shredded cheddar cheese on the lower third of a corn tortilla. Then tightly roll the corn tortilla around the cheese and place seam side down in the 9x13 baking dish. Repeat until you have rolled all enchiladas.
- Pour the remaining chili gravy over the enchiladas, and sprinkle about 1 cup of shredded cheese evenly over the top of the enchiladas.
- Bake in a preheated oven for 20 minutes.
- Serve the enchiladas hot, and top with chopped onions or chopped cilantro just before serving.
Notes
- Picadillo recipe
- Change the filling to beef and make Tex Mex Beef Enchiladas. Use my Picadillo recipe without the "papas" or potatoes as the filling for the enchiladas. Otherwise, follow the instructions in this recipe to top with the same chili gravy and cheese.
- Buy the block of cheddar cheese and shred it yourself, (or get your significant other or kids to shred it), instead of buying pre-shredded cheese. It will melt much better and have better flavor.
Nutrition Information
Show Details
Calories
569kcal
(28%)
Carbohydrates
38g
(13%)
Protein
41g
(82%)
Fat
29g
(45%)
Saturated Fat
14g
(70%)
Cholesterol
118mg
(39%)
Sodium
738mg
(31%)
Potassium
796mg
(23%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
2268IU
(45%)
Vitamin C
2mg
(2%)
Calcium
407mg
(41%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Calories | 569kcal | 28% |
| Carbohydrates | 38g | 13% |
| Protein | 41g | 82% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 118mg | 39% |
| Sodium | 738mg | 31% |
| Potassium | 796mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 2268IU | 45% |
| Vitamin C | 2mg | 2% |
| Calcium | 407mg | 41% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
228 reviews
Good
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