pin it
This quintessential Tex-Mex classic combines hand-rolled corn tortillas with gooey cheddar cheese and a rich, savory chili gravy that will transport you straight to your favorite Texas restaurant. The combination of spicy chili gravy with melted cheese creates pure comfort food magic in every bite.
I first made these enchiladas for my family when we moved away from Texas and were desperately missing our favorite restaurant. The familiar aroma filled our kitchen and brought back so many memories that we've made it our Sunday tradition ever since.
Key Ingredients
- Ground beef: 80/20 provides the perfect fat content for a flavorful chili gravy foundation
- Texas chili powder: Contains the authentic blend of spices that gives this dish its signature taste
- Fresh block cheddar cheese: Melts better than pre-shredded and creates that perfect cheese pull
- White onion: Offers a crisp sharpness that balances the rich flavors
- Fresh corn tortillas: Create the authentic texture that makes restaurant-quality enchiladas
- Mexican oregano: Has a more intense earthy flavor than Mediterranean oregano
- Cumin: Adds the warm smoky undertone essential to Tex-Mex cooking
- Beef stock: Creates a richer gravy than water alone could provide
Step-by-Step Instructions
- Sear the Ground Beef:
- Start with a hot skillet over medium heat and add your ground beef. Break it up thoroughly with a wooden spatula while allowing it to develop a deep brown sear. This caramelization creates the foundation of flavor for your entire chili gravy. Be patient here and resist stirring too frequently.
- Build the Flavor Base:
- Once your beef is well-seared, add the diced white onion and cook for 2 minutes. The onions will begin to soften and absorb the beef fat. Now add all your spices and let them toast in the pan with the meat mixture. This blooms their flavors and creates that distinctive Tex-Mex aroma.
- Create the Chili Gravy:
- Reduce heat to medium and sprinkle in the flour, incorporating it completely into the meat mixture. This creates a roux that will thicken your gravy. Pour in the beef stock while whisking continuously to prevent lumps. Bring to a boil, then reduce to a simmer for at least 15 minutes. The longer it simmers, the more developed the flavors become.
- Prepare the Corn Tortillas:
- Heat a nonstick skillet with 2 tablespoons of oil over low heat. Quickly fry each tortilla for 1-2 seconds per side until pliable but not crisp. This step prevents them from cracking when rolled and helps them absorb the chili gravy. Transfer to a paper towel-lined plate.
- Assemble the Enchiladas:
- Lay out each softened tortilla and fill with freshly grated cheddar cheese and minced white onion. Roll tightly and place seam-side down in a greased 9x13 baking dish. Continue until the dish is filled with enchiladas nestled closely together.
- Bake to Perfection:
- Ladle the hot chili gravy over the rolled enchiladas, ensuring they're completely covered. Bake at 400°F for 20 minutes until the dish is bubbling and the edges are slightly crisp. Sprinkle with additional cheese in the last few minutes if desired.
pin it
My grandmother always insisted on using block cheese and grating it herself for enchiladas. She would say that the pre-shredded stuff was coated with starches that prevented it from melting properly. That little detail makes such a difference in creating that perfect cheese pull when you take your first bite.
Make-Ahead Options
These enchiladas work beautifully as a prepare-ahead meal. You can make the chili gravy up to three days in advance and keep it refrigerated. When ready to serve, simply reheat the gravy, assemble the enchiladas, and bake. This makes them perfect for busy weeknights or when entertaining guests.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice and refried beans for a complete restaurant-style experience. A simple side salad with lime vinaigrette provides a refreshing contrast to the rich flavors. For toppings, consider offering diced avocado, sour cream, fresh cilantro, and lime wedges to allow everyone to customize their plate.
Storage and Reheating
Store any leftover enchiladas in an airtight container in the refrigerator for up to 4 days. For best results when reheating, place in a 325°F oven covered with foil and add a tablespoon of water to the dish to prevent drying. Heat for 12-15 minutes until warmed through. Individual portions can be microwaved but the texture won't be quite as good as the oven method.
The Origins of Tex-Mex Enchiladas
These cheese enchiladas with chili gravy represent the heart of Tex-Mex cuisine. Unlike traditional Mexican enchiladas which often use green or red chile sauces, Tex-Mex versions developed this distinctive chili gravy that incorporates flour as a thickener. This adaptation emerged in the early 20th century as Mexican cooking techniques merged with the ingredients and preferences available in Texas.
pin it
Frequently Asked Questions
- → How can I prepare tortillas for enchiladas?
- There are two methods to soften corn tortillas for enchiladas: the pan method and the microwave method. For the pan method, lightly fry each tortilla in a bit of oil until pliable. For the microwave method, wrap tortillas in a damp paper towel and heat for 45 seconds.
- → What makes the chili gravy so flavorful?
- The chili gravy gets its flavor from a combination of well-seared ground beef, Texas chili powder, cumin, oregano, and other spices cooked into a rich roux with beef stock. Simmering enhances the depth of flavor.
- → Can I make these enchiladas vegetarian?
- Yes! Replace the beef-based chili gravy with a vegetarian chili sauce and use plant-based protein or skip the meat altogether for a cheese-only version.
- → How do I store and reheat leftover enchiladas?
- Store enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat them in a 325°F oven covered with foil for 12-15 minutes or microwave individual portions.
- → Can I freeze these enchiladas?
- Yes, these enchiladas freeze well. Wrap them tightly in foil or store in a freezer-safe container for up to 3 months. To reheat, bake at 375°F for 30 minutes covered, then uncover for an additional 10 minutes.