Tex Mex Enchiladas with Chili Gravy

Why You’ll Love This Recipe

These Tex Mex enchiladas are packed with flavor in every bite. The homemade chili gravy is the star of the show, made from scratch with chili powder, cumin, garlic, and oregano, creating a rich, aromatic sauce that perfectly complements the cheesy filling. The combination of ground beef, cheese, and onions in each tortilla offers a hearty, satisfying meal, and the dish is perfect for serving a crowd or enjoying leftovers the next day. Plus, it’s easy to prepare and will quickly become a staple in your dinner rotation.

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 (shredded from an 12-ounce block)
• 8 corn tortillas
• 1/2 cup chopped white onion

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Chili Gravy: In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks. Drain any excess fat if needed. Add the chopped onion to the skillet and cook for another 3-4 minutes until softened.
2. Add Spices: To the beef and onion mixture, add the chili powder, cumin, garlic powder, Mexican oregano, cayenne pepper (if using), salt, and black pepper. Stir everything together and cook for about 1 minute to toast the spices.
3. Make the Gravy: Sprinkle the flour over the beef mixture and stir to combine. Let the flour cook for about 1 minute. Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer, allowing it to thicken for about 5-10 minutes. Once thickened, taste and adjust the seasoning if needed.
4. Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

   In a separate skillet, heat the corn tortillas slightly to make them more pliable (you can warm them in the microwave for about 20 seconds or on a dry skillet for 30 seconds each). Spread a thin layer of the chili gravy in the bottom of the prepared baking dish.

5. Fill the Tortillas: Take a warm tortilla, spoon some of the chili gravy mixture onto the tortilla, followed by a handful of shredded cheese and some chopped onion. Roll up the tortilla and place it seam-side down in the baking dish. Repeat this with all 8 tortillas, placing them next to each other in the baking dish.
6. Top with Gravy and Cheese: Once all the tortillas are rolled and in the baking dish, pour the remaining chili gravy over the top of the enchiladas. Sprinkle the remaining shredded cheese over the top.
7. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
8. Serve: Let the enchiladas cool for a few minutes before serving. Top with additional chopped onions, cilantro, or a dollop of sour cream, if desired.

Servings and timing

This recipe makes about 4-6 servings, depending on portion size. The total preparation time is around 15 minutes, with an additional 25-30 minutes of baking time, so the dish comes together in under an hour.

Variations

• Spicy Version: Increase the cayenne pepper in the chili gravy or add diced jalapeños to the ground beef mixture for extra heat.
• Vegetarian Option: Replace the ground beef with a combination of black beans, corn, and sautéed vegetables such as bell peppers and zucchini for a vegetarian alternative.
• Cheese Variety: While cheddar and American cheese are traditional, you can also use a Mexican cheese blend, Monterey Jack, or pepper jack for a different flavor profile.
• Toppings: Add fresh toppings such as sour cream, guacamole, fresh cilantro, or a squeeze of lime to elevate the dish.

Storage/reheating

Leftover Tex Mex enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave individual servings for about 2-3 minutes.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be used as a lighter alternative to beef. The flavor will be slightly different, but still delicious with the chili gravy.

Can I make the chili gravy ahead of time?

Yes, you can make the chili gravy ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to assemble the enchiladas, simply reheat the gravy before using it.

Can I use flour tortillas instead of corn?

While corn tortillas are traditional for enchiladas, flour tortillas can be used if preferred. Keep in mind that corn tortillas absorb the gravy better and hold up well in the baking process.

How do I keep the tortillas from breaking?

Warming the tortillas before filling them makes them more pliable and prevents them from cracking when rolled.

Can I make this recipe in advance?

Yes, you can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. When ready to bake, just pop them in the oven and cook as directed.

Can I freeze these enchiladas?

Yes, you can freeze the assembled, unbaked enchiladas for up to 3 months. Wrap them tightly in plastic wrap and foil, then store them in a freezer-safe container. To bake, thaw them in the refrigerator overnight and bake as usual.

How do I make the gravy thicker?

If the gravy is too thin, let it simmer for a bit longer to reduce and thicken. You can also add a bit more flour if needed, but make sure to cook it for a minute or two to avoid a raw flour taste.

Can I add other ingredients to the filling?

Yes, you can add sautéed bell peppers, green chilies, or black beans to the ground beef mixture for added flavor and texture.

Can I use homemade broth instead of store-bought?

Yes, homemade chicken or beef broth will work just as well, and it will add a richer flavor to the chili gravy.

How can I make this dish spicier?

To increase the heat, add more cayenne pepper, diced jalapeños, or even some hot sauce to the chili gravy.

Conclusion

Tex Mex Enchiladas with Chili Gravy are a satisfying, hearty meal full of rich flavors and comforting textures. The homemade chili gravy adds depth and spice, while the cheesy filling makes each bite irresistible. Whether you stick with the classic recipe or experiment with variations, this dish is sure to become a family favorite. Perfect for weeknight dinners or gatherings, these enchiladas are the ultimate Tex-Mex comfort food!

Tex Mex Enchiladas with Chili Gravy

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• Author: Julia
• Total Time: 45 minutes
• Yield: 4-6 servings
• Diet: Gluten Free

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Description

Tex Mex Enchiladas with Chili Gravy are the ultimate comfort food, featuring savory ground beef, a rich homemade chili gravy, and melted cheese wrapped in soft corn tortillas. The smoky, spicy chili gravy perfectly complements the cheesy filling, making these enchiladas a crowd-pleasing dish. Easy to make and packed with flavor, this family-friendly recipe will quickly become a staple in your dinner rotation!

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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 (or regular oregano)

1/4 teaspoon cayenne pepper (optional)

1/2 teaspoon sea salt

1/2 teaspoon 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 (from a 12-ounce block)

8 corn tortillas

1/2 cup chopped white onion

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Instructions

• Make the Chili Gravy: Cook ground beef in a large skillet over medium heat until browned, breaking it up with a spoon. Drain excess fat if necessary. Add onions and cook for 3-4 minutes until softened.

• Add Spices: Stir in chili powder, cumin, garlic powder, oregano, cayenne pepper (if using), salt, and pepper. Cook for about 1 minute to toast the spices.

• Make the Gravy: Sprinkle flour over the beef mixture and stir. Cook for 1 minute, then slowly pour in chicken broth, stirring constantly to prevent lumps. Simmer for 5-10 minutes until thickened. Adjust seasoning if necessary.

• Assemble the Enchiladas: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Warm tortillas slightly to make them pliable. Spread a thin layer of chili gravy on the bottom of the baking dish.

• Fill the Tortillas: Place a warm tortilla in the dish, spoon some chili gravy mixture, add shredded cheese, and some chopped onion. Roll up tightly and place seam-side down in the baking dish. Repeat with all tortillas.

• Top with Gravy and Cheese: Pour the remaining chili gravy over the enchiladas and top with remaining cheese.

• Bake: Bake for 20-25 minutes until the cheese is melted, bubbly, and golden.

• Serve: Cool for a few minutes, then garnish with chopped onions, cilantro, or sour cream if desired.

Notes

Spicy Version: Add more cayenne pepper or diced jalapeños to the beef mixture for extra heat.

Vegetarian Option: Replace ground beef with black beans, corn, and sautéed vegetables like bell peppers and zucchini.

Cheese Variety: Use a Mexican cheese blend, Monterey Jack, or pepper jack for different flavors.

Toppings: Add sour cream, guacamole, cilantro, or lime for added flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Tex-Mex