Cheese Enchiladas with Chili Gravy are my youngest daughter’s favorite recipe that I cook. She tells me cheese enchiladas are the best ever! Who doesn’t love enchiladas!? Especially with lots of cheese oozing from the center. Cheese enchiladas are a delicious comfort food. They are greasy, cheesy and so unhealthy!
I probably make them way too much at my house, but my entire family loves them. Plus, they are pretty easy to make! I found a recipe for the chili gravy a couple of years ago, and I have not gone back to the can stuff. I adjusted the recipe to my families’ taste, which is mild. So, you can adjust the recipe yourself to make it spicier. You can also double the chili gravy recipe and save the leftovers to make beef enchiladas the next week.
Cheese Enchiladas with Chili Gravy. I served with corn and rice. TIP: Add a little gravy to your rice.
Prepared Tortillas
Prepared Cheese Slices
Roll up the cheese into tortillas and place in a dish covered with chili gravy.
Yum! All done. Cheesy goodness!!
Cheese Enchiladas with Chili Gravy
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup flour
- 1/2 tsp salt kosher if you have it
- 1/4 tsp black pepper
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1 pinch of cayenne pepper use more or less for heat
- 2 C chicken broth or broth of your choice. You could also use water
- 1 lb sharp cheddar cheese or your cheese of choice
- 12 corn tortillas
- 1/4 c vegetable oil to soften tortillas
Instructions
- Preheat oven 350 degrees F.
- Whisk together vegetable oil and flour over medium heat in a medium saucepan. Whisk until it becomes a light tan color. (about 5 minutes).
- Whisk in the spices and cook for 30 seconds. Stir in your broth and whisk. Once it begins to boil, turn heat to low and whisk until it thickens like a gravy. If it gets to thick, add a little water to thin it out. Remove from heat.
- For your tortillas pour oil in a small skillet on medium heat. I usually use a skillet just a bit larger than the size of my tortillas, you don't have to though. Any skillet will work. Heat your oil. Heat each tortilla about 2 seconds per side, using tongs to flip over. Then place on plate with paper towel to absorb the excess oil. I usually stack a paper towel in between each layer of tortillas. Instead, you could soften your tortillas in the microwave, for a faster prep time!
- In a 9x13 baking dish pour some of your enchilada sauce to cover the bottom.
- Slice your cheese into slices that will fit into your tortilla. Roll a slice of cheese in each tortilla and place in your baking dish, until your dish is full. Cover enchiladas with sauce. If you have sauce left over, you can use it to flavor refried beans or rice. You can also store it in the fridge for up to 3 weeks. Shred any left over cheese and put to the side. Bake for 10 minutes.
- Remove from oven and sprinkle with your shredded cheese. Place back in oven for 5-10 minutes. You can put the cheese on top in the begining, but I like my cheese just melted, so I add it later.
- Cool 5 minutes before serving.
Conclusion
I hope you enjoy this recipe. Do your kids have a meal they love for you to cook? Do you enjoy mild or spicy Mexican food? I would love to hear from you!
Wow these look delicious!! You are so creative mama. I love your site and all your posts <3
You are too sweet! Thank you!
I haven’t made enchiladas in ages, but I like how easy this recipe is. It would be perfect for one of our busy weeknights.
I hope you get a chance to try it. It’s a favorite at our house.
These look so yummy, especially with the chili gravy. I’ll have to try this recipe!
-Jennifer
https://maunelegacy.com
I’ve bought tortillas couple days ago now I know what I should do for a dinner 🙂
Yum! Enchiladas are so delicious and this recipe sounds amazing!!
Thanks for your comment. This is a favorite at our house!
[…] of New Mom at 40 is clearly not new to creating filling, money-saving meals. You’ll love these enchiladas, especially if you follow her tip to add some of the yummy chili gravy to your side of […]
Thanks for sharing my recipe! I’m so glad you enjoyed them, they are a favorite in our house. I know I will be making them this weekend.
I made these tonight, exactly as the recipe states. They are delicious! That sauce/gravy is better than my local TexMex joint. Using a chunk of cheddar is the way to go because I used some shredded cheese in 2 tortillas and they were completely flat. I had a few spoonfuls of sauce leftover and I threw it away. I regretted it, quickly, when I put the leftovers in lunch containers. The *only* thing I personally will change is a little less cumin next time. I can still taste it. This would also be great with some ground beef or shredded chicken to mix it up. That gravy is awesome!!!! Thank you.
So glad you enjoyed it! thanks for leaving a comment.
I added browned hamburger and chopped onion to the sauce. This is so delicious. Thank you!!
You are welcome! Thanks for trying the recipe out.
Delicious! This will be my go to sauce from now on. Goodbye canned enchilada sauce!!!
Thank you! I agree, so much better than canned.