📝 About This Recipe
This is the quintessential 'Tejano' comfort food: yellow cheese tucked into corn tortillas and smothered in a rich, cumin-spiked brown gravy. Unlike authentic Mexican enchiladas that use a chili paste, the Tex-Mex version relies on a savory roux-based gravy that dates back to the early 20th-century San Antonio chili stands. It’s a soulful, indulgent dish characterized by its melt-in-your-mouth texture and the distinct aroma of toasted spices and melted cheddar.
🥗 Ingredients
The Chili Gravy
- 1/4 cup Vegetable Oil or Lard (lard provides a more traditional flavor)
- 1/4 cup All-Purpose Flour
- 2 tablespoons Chili Powder (standard dark chili powder blend)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Dried Oregano (preferably Mexican oregano)
- 2 cups Beef Broth (low sodium preferred)
- 1/2 teaspoon Salt (adjust to taste)
The Enchiladas
- 12 pieces Corn Tortillas (standard yellow corn tortillas)
- 16 ounces Sharp Cheddar Cheese (freshly grated for better melting)
- 1 small White Onion (very finely diced)
- 1/2 cup Vegetable Oil (for softening tortillas)
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 2 tablespoons Pickled Jalapeños (sliced)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with non-stick spray or a little oil.
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2
In a medium saucepan over medium heat, melt the lard or heat the 1/4 cup of oil. Whisk in the flour to create a roux. Cook for 3-4 minutes, whisking constantly, until the roux turns a light peanut butter brown.
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3
Add the chili powder, cumin, garlic powder, and oregano to the roux. Stir for 30-60 seconds until the spices are fragrant, being careful not to burn them.
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4
Slowly pour in the beef broth while whisking vigorously to prevent lumps. Bring the mixture to a gentle simmer.
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5
Lower the heat and let the gravy simmer for 10-12 minutes until thickened. It should be thick enough to coat the back of a spoon. Season with salt to taste and keep warm on low.
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6
In a small skillet, heat the 1/2 cup of vegetable oil over medium-high heat. Using tongs, dip each tortilla into the hot oil for only 3-5 seconds per side. This 'passes' them through the oil to soften them and prevents them from breaking or becoming soggy in the sauce.
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7
Drain the softened tortillas on a plate lined with paper towels to remove excess grease.
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8
Ladle about 1/2 cup of the warm chili gravy into the bottom of your prepared baking dish and spread it evenly.
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9
Assemble the enchiladas: Take a softened tortilla, place about 2-3 tablespoons of grated cheese and a teaspoon of diced onion in the center. Roll tightly and place seam-side down in the baking dish.
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10
Repeat the process for all 12 tortillas, lining them up snugly in the dish.
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11
Pour the remaining chili gravy over the top of the rolled tortillas, ensuring the edges are well-covered to prevent drying out.
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12
Sprinkle the remaining cheese (reserve about 1/4 of the total cheese for the top) over the gravy.
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13
Bake for 15-20 minutes, or until the cheese is bubbly and the sauce is slightly darkened at the edges.
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14
Remove from the oven and let rest for 5 minutes. This allows the sauce to set slightly so the enchiladas are easier to serve.
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15
Garnish with the remaining raw onions, fresh cilantro, and pickled jalapeños before serving.
💡 Chef's Tips
Always grate your own cheese; pre-shredded cheese is coated in potato starch which prevents that signature smooth Tex-Mex melt. Don't skip the oil dip for the tortillas; it creates a fat barrier that prevents the corn from absorbing too much liquid and turning into mush. If the gravy gets too thick while sitting, whisk in a splash of water or broth to loosen it before pouring over the tortillas. For a meatier version, you can add 1/2 lb of browned ground beef to the inside of the enchiladas along with the cheese. Use yellow corn tortillas rather than white for a more robust corn flavor that stands up to the heavy gravy.
🍽️ Serving Suggestions
Serve with a side of Mexican red rice and slow-cooked refried beans topped with a little extra cheese. A crisp iceberg lettuce salad with tomatoes and a lime vinaigrette provides a necessary crunch and acidity to cut through the richness. Pair with a cold Mexican lager or a classic frozen Margarita. Add a dollop of full-fat sour cream or Mexican crema on top for extra decadence. Serve with warm flour tortillas on the side for scooping up any extra chili gravy left on the plate.