Cheese Enchiladas with Chili Gravy

Save this recipe on:

When I think of comfort food, nothing warms my soul quite like a big plate of Cheese Enchiladas with Chili Gravy. The first time I made this recipe, I was craving something cheesy, saucy, and absolutely loaded with flavor — and this dish delivered in every way. I remember pulling the bubbling pan out of the oven and the smell of toasted chili spices filling my kitchen. It instantly reminded me why I fell in love with Tex-Mex cooking in the first place.

This recipe quickly became one of my go-tos when I want to impress family or friends without spending all day in the kitchen. The chili gravy has the perfect balance of smoky heat and velvety richness that pairs beautifully with the creamy, gooey cheese. Every bite is a reminder that simple ingredients, when treated with love, can create something unforgettable.

If you love Tex-Mex flavors as much as I do, you’ll definitely want to try my Mexican Potatoes alongside these enchiladas for the ultimate fiesta plate. Or if you’re feeling sweet afterward, my Cherry Chocolate Cheesecake makes a decadent dessert pairing.

Why You’ll Love This Cheese Enchiladas with Chili Gravy

You’ll fall in love with this recipe because it’s pure Tex-Mex comfort at its finest. The chili gravy is bold yet not too spicy, and it coats each enchilada in savory bliss. The melty cheese is indulgent and satisfying, and the soft tortillas soak up all that rich sauce perfectly. It’s a recipe you can count on for busy weeknights or even for your next casual dinner party, because everyone loves a good pan of cheesy enchiladas.

Ingredients

The heart of this dish is the cheese — I use a blend of sharp cheddar and Monterey Jack for the perfect balance of tang and meltability. Corn tortillas are essential because they hold up beautifully under the gravy and give you that authentic flavor. For the chili gravy, you’ll need all-purpose flour to make a roux, vegetable oil to start the sauce, and a mix of chili powder, garlic powder, cumin, oregano, and black pepper for layers of earthy, smoky spice. Chicken broth gives the gravy body and a savory backbone.

How to Make Cheese Enchiladas with Chili Gravy

Step 1: Make the Chili Gravy

Heat vegetable oil in a skillet, then whisk in flour to create a golden roux. Add chili powder, garlic powder, cumin, oregano, and pepper to bloom the spices. Slowly pour in chicken broth while whisking until smooth. Let it simmer and thicken for about 10 minutes, then set aside.

Step 2: Prepare the Tortillas

Warm the corn tortillas briefly on a griddle or in the microwave to make them pliable. This prevents them from cracking when rolling.

Step 3: Assemble the Enchiladas

Spoon a little chili gravy into the bottom of a baking dish. Fill each tortilla with a generous amount of cheese, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas and cheese.

Step 4: Add Sauce and Bake

Pour the remaining chili gravy over the rolled enchiladas, making sure they are well covered. Sprinkle a little extra cheese on top if you like. Bake in a preheated oven at 375°F (190°C) for about 20 minutes, until the cheese is melted and bubbly.

Step 5: Serve

Remove from oven and let cool for a few minutes before serving. Garnish with chopped fresh cilantro or sliced green onions if desired.

Recipe Variations and Possible Substitutions

You can easily adapt this recipe to your taste. Try using pepper jack cheese for a spicy kick, or add cooked seasoned ground beef or shredded chicken to the filling for extra protein. If you prefer a vegetarian version of the chili gravy, swap chicken broth with vegetable broth. Flour tortillas can work in a pinch, though corn gives the best texture and flavor.

Serving and Pairing Suggestions

I love serving these enchiladas with a simple side of refried beans and rice. For a fresh contrast, a crisp Broccoli Salad or tangy coleslaw works beautifully. If you want to make it a full Tex-Mex feast, add guacamole, salsa, and warm tortilla chips.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a 350°F oven covered with foil until warmed through, about 15–20 minutes. You can also microwave individual portions for 1–2 minutes.

FAQs

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

Yes, you can assemble the enchiladas and cover with gravy up to a day ahead. Keep them refrigerated and bake just before serving.

Can I freeze Cheese Enchiladas with Chili Gravy?

Absolutely. Assemble the dish, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed.

How spicy are these Cheese Enchiladas with Chili Gravy?

They’re mildly spicy from the chili powder, but you can adjust by adding more or less to taste.

What’s the best cheese for Cheese Enchiladas with Chili Gravy?

A mix of sharp cheddar and Monterey Jack gives the perfect melt and flavor, but feel free to experiment with your favorite melty cheeses.

Related Recipe You’ll Like

If you enjoyed this recipe, you’ll definitely want to try my hearty Shipwreck Dinner. It’s another comforting, cheesy, family-friendly dish perfect for busy nights.

Save and Share This Recipe for Later

Don’t forget to save this Cheese Enchiladas with Chili Gravy recipe to your Pinterest board so you can find it easily next time you’re craving Tex-Mex comfort. And if you love it, please share it with your friends and family on Facebook, Instagram, or wherever you spread the foodie love. Every share helps others discover and enjoy these irresistible enchiladas too!

Save this recipe on: