Cheese Enchiladas with Chili Gravy Recipe

Get ready to dive fork-first into pure comfort food bliss with Cheese Enchiladas with Chili Gravy! This classic Tex-Mex dish features tender tortillas wrapped around oozy melted cheese, all tucked beneath a lush, savory chili gravy that’s bursting with warmth and just a little heat. It’s the kind of meal that brings families together around the table, instantly transports you to your favorite neighborhood Mexican restaurant, and guarantees happy, cheesy grins every time. Once you experience how easy (and fun!) these Cheese Enchiladas with Chili Gravy are to make at home, you may never need to order out again.

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Ingredients You’ll Need

Cheese Enchiladas with Chili Gravy come together with a handful of humble but hero-worthy ingredients. Each one plays an essential role in achieving that authentic flavor and irresistible texture you crave in every bite.

• Corn Tortillas: These are the foundation—soft and just sturdy enough to hold everything together. Lightly toasting them makes rolling a breeze!
• Shredded Cheddar Cheese: This brings the melty, gooey magic. Choose sharp cheddar for extra flavor depth.
• Chopped Onion: For a little bite and classic Tex-Mex zip, finely chopped onion is a must inside your enchiladas.
• Butter or Oil: Helps soften the tortillas and jumpstarts your chili gravy sauce with richness.
• All-Purpose Flour: The key to thickening the gravy into that lush, clingy texture.
• Chili Powder: Your shortcut to bold, earthy flavor in the gravy—pick a quality, fresh blend for the biggest punch.
• Ground Cumin: For that distinct Tex-Mex aroma and a subtle smoky note.
• Garlic Powder: Quick and convenient, with plenty of savory depth.
• Chicken or Vegetable Broth: Adds savory base notes and helps loosen the sauce. Low-sodium broth lets you control the saltiness.
• Salt and Black Pepper: For rounding out flavors and bringing the gravy to life.

How to Make Cheese Enchiladas with Chili Gravy

Step 1: Prepare the Chili Gravy

Start by melting butter or oil in a medium saucepan over medium heat. Whisk in the flour and let it cook for a minute or two, just until it turns a pale golden color and loses its raw taste. Sprinkle in the chili powder, cumin, and garlic powder—your kitchen will instantly smell incredible! Slowly blend in the broth while stirring continuously to prevent lumps. Simmer the gravy for about 5 minutes, until it thickens and becomes silky smooth. Season with salt and pepper to taste, then set aside to let those flavors meld even further.

Step 2: Soften the Tortillas

To make your tortillas pliable (and prevent them from tearing), warm each corn tortilla briefly in a hot, dry skillet for a few seconds per side. Alternatively, wrap them in a damp towel and microwave in bursts until soft. This little step makes rolling up your Cheese Enchiladas with Chili Gravy easy and mess-free.

Step 3: Assemble the Enchiladas

Spoon a little of the chili gravy onto the bottom of your baking dish to prevent sticking. Next, lay out each tortilla, sprinkle a generous line of shredded cheddar cheese down the center, and add a scatter of chopped onion if desired. Roll each one up tightly and arrange seam-side down in your prepared dish. Don’t worry if they’re cozying up—they love it that way!

Step 4: Douse with Chili Gravy

Once all your filled tortillas are tucked into the dish, pour the remaining chili gravy over the top, letting it seep into all the nooks and crannies. Sprinkle any remaining cheese across the top for extra melt appeal. The sauce is the true star of Cheese Enchiladas with Chili Gravy, so make sure every inch gets some love!

Step 5: Bake Until Bubbly

Pop the dish into a preheated oven at 375°F (190°C) and bake uncovered for about 20 minutes. The cheese will be gooey and melted, and you’ll see gorgeous bubbling around the edges—perfection! Let the enchiladas sit for a few minutes after baking so everything sets up just right.

How to Serve Cheese Enchiladas with Chili Gravy

Garnishes

Top your Cheese Enchiladas with Chili Gravy with a flurry of fresh garnishes for zest and crunch—think chopped cilantro, crisp sliced green onions, or a dollop of tangy sour cream. If you like a little extra kick, thinly sliced jalapeños or a dash of hot sauce do just the trick!

Side Dishes

Turn your hearty enchiladas into a full-on Tex-Mex feast! Classic sides like Mexican rice, creamy refried beans, or a simple salad with lime vinaigrette make perfect partners. Warm, fluffy flour tortillas or crunchy tortilla chips are always welcome at the table to help mop up that irresistible chili gravy.

Creative Ways to Present

If you’re feeding a crowd, create a fun enchilada bar where everyone can pick their own garnishes and sides. Or, for a festive touch, serve individual Cheese Enchiladas with Chili Gravy in mini cast iron skillets or colorful ceramic dishes. Even a sprinkle of cotija or queso fresco for the cheese lovers will give your enchiladas a special restaurant-style flair!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is never a given!), let the enchiladas cool to room temperature. Cover the baking dish tightly with foil or transfer the enchiladas to an airtight container, then refrigerate. They’ll keep well for up to 3 days, making for the most enviable lunchtime leftovers!

Freezing

Cheese Enchiladas with Chili Gravy freeze beautifully either before or after baking. For the best results, assemble the enchiladas and add the chili gravy, but hold off on baking. Wrap the whole dish tightly in foil and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and bake as directed, adding a few extra minutes to the oven time.

Reheating

To bring your enchiladas back to bubbling, cheesy glory, reheat leftovers in a 350°F (175°C) oven, covered with foil, until everything is hot throughout—usually 15 to 20 minutes. You can also microwave individual portions, but the oven method helps preserve those delicious textures.

FAQs

Can I use flour tortillas instead of corn?

Absolutely! Flour tortillas will give you a softer, slightly different texture, but they still soak up the chili gravy wonderfully. Just be sure to warm them before rolling so they don’t break.

What cheese works best besides cheddar?

While sharp cheddar is classic, you can mix things up with Monterey Jack, Colby Jack, or even a blend of cheeses. Pepper Jack adds a spicy punch that pairs deliciously with the chili gravy.

How spicy is the chili gravy?

Cheese Enchiladas with Chili Gravy are all about balanced flavor—not fiery heat. Use a mild chili powder for a family-friendly dish, or stir in a pinch of cayenne if you like things a bit spicier.

Are these enchiladas vegetarian?

They can be! Just use vegetable broth instead of chicken in your chili gravy, and you’ve got a crowd-pleasing vegetarian meal.

Can I make Cheese Enchiladas with Chili Gravy ahead of time?

Definitely. Assemble them the day before and store in the fridge. When you’re ready, simply bake them up, adding a couple of extra minutes to ensure they’re heated through and the cheese is perfect.

Final Thoughts

There’s something so special about serving up a bubbling pan of Cheese Enchiladas with Chili Gravy—it’s comforting, festive, and guaranteed to impress. Whether you’re sharing with friends or just indulging cravings at home, I can’t wait for you to try this Tex-Mex classic and fall in love with every cheesy, saucy bite!

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