Tex-Mex Cheese Enchiladas with Chili Gravy

Born in Texas border kitchens, cheese enchiladas with chili gravy are pure Tex-Mex comfort. Soft corn tortillas cradle sharp cheddar, then bake under a cumin-spiced flour gravy until the edges bubble and the cheese melts through.

Serves 4

Estimate for one serving

• 520 cal
• 22g protein
• 38g carbs
• 32g fat
• 6g fiber

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Ingredients

• 8 corn tortillas
• 12 oz sharp cheddar cheese, shredded
• 1 medium yellow onion
• 1/4 cup vegetable oil
• 3 tbsp all-purpose flour
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 2 cups low-sodium chicken broth
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Preheat the oven to 375°F. Finely dice the onion and set aside one-third for garnish; reserve the rest for the gravy if you like a little onion in the sauce, or keep it all for topping.
2. 2Warm a 10-inch skillet over medium heat. Soften the tortillas one or two at a time for about 15–20 seconds per side until pliable; stack them on a plate and cover with a clean towel so they stay warm.
3. 3In a medium saucepan, heat the oil over medium heat until it shimmers. Whisk in the flour and cook, stirring constantly, until the roux turns a deep peanut-butter brown, 3 to 4 minutes—do not rush or it will taste raw.
4. 4Stir in the chili powder, cumin, paprika, garlic powder, and oregano; toast the spices in the roux for 30 to 45 seconds until fragrant.
5. 5Gradually whisk in the broth until smooth. Bring to a simmer and cook, stirring often, until the gravy thickens to a pourable gravy consistency, 6 to 8 minutes. Season with salt and pepper; taste and adjust. Keep warm on low.
6. 6Spread a thin layer of chili gravy across the bottom of a 9×13-inch baking dish.
7. 7Working quickly, place a generous handful of shredded cheddar down the center of each tortilla, roll snugly, and nestle seam-side down in the dish.
8. 8Ladle the remaining chili gravy evenly over the rolled enchiladas so every tortilla is coated. Scatter the rest of the cheddar over the top.
9. 9Bake uncovered until the cheese is fully melted and the gravy is bubbling at the edges, 18 to 22 minutes.
10. 10Remove from the oven and let the dish rest 5 minutes so the gravy sets slightly. Shower with the reserved diced onion and serve hot.
11. 11Plate two enchiladas per person, spooning extra gravy from the pan over each serving.