How to Create Perfect Cheese Enchiladas

Chili Gravy Preparation

Create a silky, flavorful sauce based on a roux enriched with chili powder and spices.

Tortilla Preparation

Properly soften tortillas to ensure they remain pliable for rolling without cracking.

Assembly Technique

Balance filling ingredients and arrange enchiladas for even sauce coverage and baking.

Baking Method

Achieve perfect texture with melted cheese and slightly crisped edges while maintaining moisture.

Baking Tips

For an authentic Tex-Mex flavor, use ancho chili powder in your gravy.

Make the chili gravy a day ahead to allow flavors to develop more deeply.

Dipping tortillas quickly in hot oil makes them more pliable and less likely to crack when rolling.

Add 1/4 teaspoon of cayenne pepper to the chili gravy for extra heat.

For a smoky variation, add 1 teaspoon of chipotle powder to the chili gravy.

To make ahead, assemble enchiladas but don't bake - refrigerate for up to 24 hours before baking.

Leftover chili gravy can be refrigerated for up to a week and used for huevos rancheros or as a dip.

For a meaty version, add shredded rotisserie chicken or cooked ground beef to the cheese filling.

Cheese Enchiladas with Chili Gravy

Name: Cheese Enchiladas with Chili Gravy
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 enchiladas (4 servings)
Cuisine: Tex-Mex
Ingredients: 8 corn tortillas; 3 cups shredded cheese (mixture of cheddar and Monterey Jack); 1 medium white onion, finely diced and divided; 1/4 cup vegetable oil, divided; 1/4 cup all-purpose flour; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/4 teaspoon dried oregano (preferably Mexican); 1/4 teaspoon black pepper; 2 cups chicken or vegetable broth; 1 tablespoon tomato paste; 1/2 teaspoon salt (or to taste); 1/2 cup crumbled queso fresco for garnish; 1/4 cup chopped fresh cilantro for garnish; 1/4 cup sliced green onions for garnish; Sour cream for serving (optional)

These classic Tex-Mex cheese enchiladas are smothered in a rich, deeply flavored chili gravy that sets them apart from other enchilada recipes. Corn tortillas are filled with melty cheese, bathed in the signature chili-powder based sauce, and baked until bubbly. This comfort food dish represents the heart of Tex-Mex cuisine and is perfect for family dinners or entertaining guests with authentic southwestern flavors.

Prep Time

25 Minutes

Cook Time

30 Minutes

Total Time

55 Minutes

Chef

JUE

Ingredients

Custard Cream

8 corn tortillas

3 cups shredded cheese (mixture of cheddar and Monterey Jack)

1 medium white onion, finely diced and divided

1/4 cup vegetable oil, divided

1/4 cup all-purpose flour

2 tablespoons chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/4 teaspoon dried oregano (preferably Mexican)

1/4 teaspoon black pepper

2 cups chicken or vegetable broth

1 tablespoon tomato paste

1/2 teaspoon salt (or to taste)

1/2 cup crumbled queso fresco for garnish

1/4 cup chopped fresh cilantro for garnish

1/4 cup sliced green onions for garnish

Sour cream for serving (optional)

Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

For the chili gravy: Heat 3 tablespoons of oil in a medium saucepan over medium heat. Add 1/4 cup of the diced onion and cook until softened, about 3-4 minutes.

Whisk in the flour and cook for 2 minutes to create a roux, stirring constantly to prevent burning.

Add the chili powder, cumin, garlic powder, oregano, and black pepper. Cook for 1 minute until fragrant, continuing to stir.

Gradually whisk in the broth and tomato paste until smooth. Bring to a simmer and cook for 5-7 minutes until thickened. Season with salt to taste and keep warm over low heat.

Warm the tortillas: Heat the remaining tablespoon of oil in a small skillet. Quickly dip each tortilla in the hot oil for about 5 seconds per side until pliable. Drain on paper towels.

Alternatively, wrap the stack of tortillas in damp paper towels and microwave for 45 seconds until soft and pliable.

To assemble: Pour 1/2 cup of the chili gravy into the bottom of the prepared baking dish.

Fill each tortilla with about 1/3 cup of shredded cheese and a sprinkle of the remaining diced onion. Roll tightly and place seam-side down in the baking dish.

Pour the remaining chili gravy over the enchiladas, ensuring they're completely covered. Sprinkle the top with the remaining shredded cheese.

Bake uncovered for 20-25 minutes until the cheese is melted and bubbly and the edges begin to crisp.

Remove from oven and let stand for 5 minutes before serving.

Garnish with queso fresco, cilantro, and green onions. Serve with a dollop of sour cream if desired.

Cheese Enchiladas with Chili Gravy

JUE

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How to Create Perfect Cheese Enchiladas

Cheese Enchiladas with Chili Gravy

Ingredients

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