Tex Mex Enchiladas with Chili Gravy Recipe
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
569 kcal
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Course
Main Course
Tex Mex Enchiladas with Chili Gravy Recipe
Description
This recipe starts by preparing a chili gravy using 80/20 ground beef browned with chopped onion, then seasoned with chili powder, cumin, oregano, garlic powder, cayenne (optional), black pepper, and sea salt. Flour is incorporated to thicken the mixture, followed by adding chicken broth to create a smooth, simmered gravy. The chili gravy melds warm, savory spices with a beefy richness and a thickened texture.
Meanwhile, corn tortillas are gently heated in oil just until soft and pliable, preventing breakage when rolled. The warm tortillas are filled with shredded cheddar cheese and diced onions. The dish assembles by layering the filled tortillas and ladling the chili gravy over the top before serving.
The enchiladas are suitable as a filling, flavorful meal offering a balance of spicy, cheesy, and meaty elements. Shredding cheese from a block rather than using pre-shredded improves melt and flavor. The recipe’s chili gravy can be adapted for filling changes by switching to ground beef-based picadillo without potatoes for variety.
For best texture, do not overcook the tortillas or the beef in the gravy, and allow the gravy to thicken fully before ladling over the enchiladas. The dish balances the cheese’s richness with a robust, spice-infused sauce that coats each bite.
Ingredients
Chili Gravy
- 1 pound ground beef (Recommend 80/20 ground beef)
- 1/3 cup onion white, chopped
- 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 freshly cracked black pepper
- 1/2 teaspoon each black pepper 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 cheddar cheese I shredded an 12-ounce block of cheese, or American cheese
- 8 corn tortillas
- 1/2 cup onion white, chopped
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
- Use 80/20 ground beef for better flavor and moisture in the chili gravy.
- Shred cheddar cheese yourself rather than buying pre-shredded to improve melting and taste.
- Heat tortillas briefly in oil until soft to prevent cracking when rolling.
- For a variation, use Picadillo filling without potatoes and follow the same topping instructions.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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