Classic Tex Mex Cheese Enchiladas made with Texas Chili Gravy, a homemade enchilada sauce recipe that is bursting with BOLD flavors. This easy meal can be put together in under 30 minutes making it perfect for a weeknight dinner!
Classic Tex Mex Cheese Enchiladas. Smothered in Texas Chili Gravy. A recipe I have shared here before in the Tex Mex Enchilada Dip. The sauce comes from Robb Walsh and his book The Tex-Mex Cookbook: A History in Recipes and Photos. I'm slightly obsessed with the stuff. And it's so easy to make. The sauce is truly what makes these enchiladas. Not going to lie. These Cheese Enchiladas are quick and easy to put together, smothered in a homemade enchilada sauce, and can be put on the table hot and ready to eat in 30 minutes. Even less if you make the sauce ahead of time!
The sauce is made of spice, lots of chili powder as you can see. And the classic favorite Texas spices of oregano and cumin. If you look closely you can see where I may have accidentally stuck my finger in the chili powder... 😁
And there it is folks. The best gosh darn enchilada sauce you will ever in your life taste. Texas Chili Gravy. It tastes like how it sounds. Like chili but gravy like. Does that make sense? A little history for you here..🤓 That's right. Putting on my glasses. So, back in the day Texans used to pour chili con carne on their enchiladas. Have you had Texas chili? Otherwise known as Texas Red? A bold mixture of chilis and beef, and really not much else. Well, they would pour that over their enchiladas. However, as time went on and people started looking for ways to cut costs and corners, the meat came out and we were left with...you guessed it. Chili gravy.
Can we just take a moment here for me confess to you that I am a serious failure when it comes to serving enchiladas. As is evidenced in these photos. I tried my best. These actually came out better than they usually do when I'm not really trying and am just serving up the family. But I am left wondering how do other food photographers get pictures of beautiful enchiladas? What am I missing?! Maybe someday. At least I can rest in the knowledge that once you make the recipe you will so extremely overwhelmed by the bold flavors you will forget all about the messiness of these pictures.
I make these enchiladas often. They're so easy to put together for large groups, or to take a tray to a family who needs a meal. I have made them with diced onion and without. It's more of a preference thing. Both ways are good. I typically don't like onion in things I eat, except for onion rings, go figure. But I still loved these enchiladas with the diced up onion. Serve these up with some rice and beans and you have a full on meal just like any authentic tex mex restaurant!
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Cheese Enchiladas with Texas Chili Gravy
Texas Chili Gravy
1/4 cup vegetable oil, or shortening
1/4 cup all-purpose flour
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic powder
2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 tablespoons chili powder
2 cups beef broth
15-20-6 inch white corn tortillas
2 cups shredded monterey jack cheese
1/2 cup diced onion optional
Texas Chili Gravy
Heat the shortening or oil in a medium size sauce pan over medium heat. Once the shortening is melted or the oil is heated add in the flour. Whisk until fully combined, will be a thick white sauce. Cook for about 2 minutes while stirring.
Add in the spices, stir to combine. Will be a thick dark red paste. Allow this to cook for an additional 2 minutes. Then pour in the beef stock. Stir so that it is a smooth liquid, all the thick spices are mixed in. Bring to a simmer and allow to simmer for about 10-15 minutes to thicken. Remove from heat.
While the sauce is simmering assemble the enchiladas. Heat the corn tortillas in the microwave for about 30 seconds, having them warm helps to prevent tearing.
Sprinkle a small handful of monterey jack cheese onto a tortilla, sprinkle with diced onion if desired, roll it up and place in casserole dish with the seam side down. Continue until the casserole dish is full.
Once the sauce is done pour it over the enchiladas.
Bake in the oven at 350 degrees for about 10 minutes or until the cheese is completely melted. Sprinkle with additional cheese and bake for an additional 5 minutes.
Top with any optional toppings of choice: green onion, tomato, cilantro, sour cream.
Serve warm and enjoy!