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.

Beef enchiladas in chili gravy with melted Cheddar and onion, one cut open, with rice and beans
  • Prep 30 min
  • Cook 40 min
  • Total 1 hr 10 min
  • Yield 6 servings (12 enchiladas)

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Tips

  • 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.

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.

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