This reddish-brown gravy with Mexican spices, could not be easier to make. Cheese Enchilada, slathered with a delicious sauce, filled with gooey cheese, and topped with onions, makes for a great Tex-Mex meal any day of the week.
We’re making our enchiladas with a filling of Mexican Blend Cheese with onions (or without onion, if you rather have onion as a topping) But you can substitute almost any filling you want. Shredded chicken and pork are popular choices.
Tortillas rolled up around a cheese-based filling and completely enveloped by a rich red chili sauce, then topped with even more melted cheese.
What Ingredients are in Tex-Mex Chili Gravy
Flour: All-purpose flour
Oil: Vegetable oil is what I use, but lard, or canola oil work for this recipe.
Spices: Chili powder, Salt(kosher or sea salt), Pepper, Mexican Oregano, Garlic Powder, and Cayenne Pepper.
Broth: Chicken broth or Vegetable broth
How to Make Cheese Enchiladas with Tex-Mex Chili Gravy
In a medium sauté pan set over medium-high heat, heat oil or fat until it begins to shimmer. Whisk in flour and stir continuously until it turns into a light brown roux.
Add salt, pepper, garlic powder, cumin, oregano, cayenne (optional), and chile powder and whisk to combine, then continue whisking for another minute or so, until the roux becomes fragrant.
Add chicken broth, slowly, 1/2 cup at a time, whisking until sauce begins to thicken. Turn heat to low and let the sauce simmer an additional 7-10 minutes or so. Add broth as needed to adjust the thickness of the gravy. Keep warm.
Putting it all Together
Start with the corn tortillas
Enchiladas are made with corn tortillas, which are tough unless fresh. The tortillas must be softened to prevent cracking when being rolled, which is why they are usually quickly fried. You can soften without frying by using a comal or spraying with oil and baking. I use these two methods to make enchiladas.
The first method is dipping corn tortilla in warm oil for a few seconds and filling it with cheese.
Or
Second method: Spray one side of corn tortilla with oil and then place them on a baking tray and put them into the oven at 350° F for about 3-4 minutes. Then remove and wrap in a clean cloth towel, removing one at a time to fill and roll.
After all corn tortillas are filled, spread chili gravy sauce on the filled corn tortillas, and top with 1 cup of cheese.
