A Tex-Mex sauce made from a roux seasoned with chili powder and cumin. It is the classic sauce for Texas enchiladas.

Can I use flour tortillas?

Corn tortillas are traditional and hold up better under the gravy, but flour tortillas work.

Beef Enchiladas with Chili Gravy

Classic Tex-Mex enchiladas: corn tortillas rolled around seasoned ground beef and Cheddar, smothered in a cumin-spiced chili gravy and baked until bubbling. Serves 6.

Gluten-free with swaps Vegetarian with swaps High-proteinNo added sugarFreezer-friendly

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

Prep 30 min
Cook 40 min
Total 1 hr 10 min
Yield 6 servings (12 enchiladas)
Heat 🌶🌶 Medium
Level Intermediate

Updated November 4, 2026

Beef enchiladas in chili gravy with melted Cheddar and onion, one cut open, with rice and beans

These are the enchiladas of the Texas Tex-Mex cafe: soft corn tortillas filled with seasoned ground beef and yellow cheese, then buried in chili gravy, a brown sauce made from a roux seasoned with chili powder and cumin.

They are rich and comforting. Serve them with Mexican rice and charro beans on the side.

Ingredients

Filling

1 1/2 pounds ground beef
1 medium white onion, finely chopped, divided
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt

Chili gravy

3 tablespoons vegetable oil
3 tablespoons all-purpose flour
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon dried oregano
2 1/2 cups beef broth
Salt

Enchiladas

12 corn tortillas
Vegetable oil, for softening the tortillas
3 cups shredded Cheddar or Colby cheese, divided

To make it gluten-free

For the flour, use a gluten-free all-purpose flour blend (for thickening, cornstarch works too).

Also check the labels on the broth, which can contain wheat. See all our gluten-free recipes.

To make it vegetarian

For the ground meat, use a plant-based ground meat, or cooked lentils mixed with finely chopped mushrooms.
For the broth, use vegetable or mushroom broth.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flour Gluten-free flour

We may earn a commission if you buy through the links on this page, at no extra cost to you.

What you’ll need

large skillet
saucepan
whisk
9 x 13-inch baking dish

Instructions

Cook the filling. Brown the beef with half the onion and the garlic in a large skillet, breaking it up. Drain the fat and stir in the chili powder, cumin and salt.
Make the gravy. Heat the oil in a saucepan over medium heat, whisk in the flour and cook 2 minutes. Stir in the chili powder, cumin, garlic powder and oregano for 30 seconds, then whisk in the broth. Simmer 10 minutes until thickened; season with salt.
Soften the tortillas. Heat the oven to 375°F. Dip each tortilla in a little hot oil in a skillet for a few seconds per side until soft, and drain on paper towels.
Fill and roll. Fill each tortilla with beef and a little cheese, roll up and place seam side down in a 9 x 13-inch baking dish.
Sauce and bake. Pour the chili gravy over the enchiladas, sprinkle with the remaining cheese and bake 15 to 20 minutes, until bubbling. Sprinkle with the remaining onion and serve hot.

Nutrition per serving (estimated)

730Calories

32 gCarbohydrates

5 gFiber

27 gNet carbs

39 gProtein

50 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-protein Budget-friendly Gluten-free with swaps Vegetarian with swapsNo added sugar

Tips

To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
Food safety: cook ground beef and pork to 160°F, and ground turkey or chicken to 165°F, checked with an instant-read thermometer in the center.
Softening the tortillas in oil keeps them from cracking when you roll them.
Assemble without the gravy up to a day ahead; add the warm gravy and cheese just before baking.

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 4 days, or freeze up to 3 months. Reheat covered with foil in a 350°F oven for 25 to 30 minutes, until bubbling.

Questions about this recipe

What is chili gravy?: A Tex-Mex sauce made from a roux seasoned with chili powder and cumin. It is the classic sauce for Texas enchiladas.
Can I use flour tortillas?: Corn tortillas are traditional and hold up better under the gravy, but flour tortillas work.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: a cold Mexican lager, or a Malbec or Zinfandel. Wine pairing guide

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