Tex-Mex Enchiladas with Chili Gravy are cheese enchiladas covered with a beef chili con carne gravy, or enchilada sauce, and lots and lots of gooey cheddar cheese!
I literally grew up eating Tex Mex enchiladas every week. Seriously, at school growing up in San Antonio, Texas, every Wednesday was “Enchilada Wednesday” and that was the day when most students wanted to eat the school lunch. It was because of their famous enchiladas. These enchiladas are one of my favorite Tex-Mex Recipes or if you prefer Mexican Recipes.
How famous were they? Famous enough that people all over the world, including in Sweden, have tried these enchiladas. You can read all about these NEISD famous enchiladas here, and read about how “Enchilada Wednesday” was started in San Antonio.
Now that I’m all grown up, I have my own recipe, similar but with a little more spice, less oil, and a streamlined topping that combines the enchilada sauce and enchilada chili, and of course, a smaller batch since I’m making the enchiladas for my family instead of a whole school full of students.
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Instead of making a separate enchilada sauce and separate chili gravy, I combine the two into one awesome chili con carne gravy, which is basically a beefy Tex-Mex enchilada sauce.
So if you want the best enchiladas in San Antonio, you’ll need to make this recipe! That is saying a lot because if you follow this blog, you know we love our enchiladas, like Enchiladas Suiza and Tomatillo Verde Enchiladas.
Which Mexican Cheese Is Used In Tex-Mex Enchiladas
There are two types of Texans when it comes to cheese in Tex-Mex Enchiladas. One camp prefers cheddar cheese in cheese enchiladas. This is my preference and what I use in my recipe both as the filling of the enchiladas and as a cheesy topping. You will also see cheddar used in enchiladas in Houston and Dallas Mexican restaurants.
However, other Texans, such as many in the San Antonio area prefer to use American cheese, like Velveeta, for the cheese enchiladas. And other people combine the American and Cheddar cheeses to get the flavor of cheddar and the smooth melting ability of American cheese.
As you can see, neither of these cheeses are truly Mexican cheese. It is definitely a Texas preference. However, whether you prefer American cheese or cheddar cheese, you will love these enchiladas!
The affiliate links below will allow you to see the product on Amazon.com. If you choose to purchase one of the items, I will receive a very small commission on the product and does not increase the price.
How To Make Tex-Mex Cheese Enchiladas With Chili Gravy
Ingredients
Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient on hand. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Cheese – Use either cheddar or American cheese. My preference is to use cheddar because I like the flavor better than American. However, others like way American cheese, or Velveeta, because it melts smoothly.
- Ground Beef – I like to use 80/20 ground beef because you will need the fat from the ground beef to make the chili gravy. I don’t add a lot of oil or additional fat. I just use ground beef with more fat to provide that flavor for the gravy. If you want to use leaner ground beef or ground turkey or chicken, then you will need to add additional oil to make the enchilada sauce.
- Onion – I chop up a small onion and use part of it in the chili gravy, part of it in the cheese filling, and then I sprinkle a few on top of the enchiladas as a garnish.
- All-Purpose Flour – The flour is used to thicken the chili gravy. If you don’t want to use gravy then you could mix a couple of tablespoons of cornstarch with an equal amount of water to thicken the gravy. It may change the texture of the gravy slightly but would still be delicious.
- Chili Powder – You can use any chili powder, but for a more authentic Tex-Mex, I recommend using Gebhardt’s Chili Powder (You can use the link to purchase it on Amazon.com.) It includes not only chili powder but additional seasoning as well that provides delicious Tex-Mex flavor.
- Cumin – It is not Tex Mex or Mexican food if it doesn’t have cumin.
- Oregano – You will need oregano, preferably Mexican oregano, but if you don’t have that, feel free to use the oregano you have on hand.
- Garlic Powder – I use garlic powder in the seasoning. If you like you could use minced garlic and cook it with the ground beef after you add chopped onions.
- Salt and Pepper – I like to use sea salt and freshly ground black pepper.
- Cayenne Pepper – This is optional. You can add a little cayenne pepper if you want to increase the spicy heat.
- Chicken Broth – You can use water, chicken broth, or beef broth. I like the flavor the chicken broth adds. I find that the beef broth may be too much beef flavor. Chicken broth is what I like to use in the recipe.
- Corn Tortillas – If you can either buy or make homemade corn tortillas, then those are the best. However, you can use store-bought corn tortillas if you don’t have access to homemade tortillas.
- Oil – You will need a little oil to heat the corn tortillas.
How To Make Tex Mex Beef Chile Gravy Enchilada Sauce
- Brown the 80/20 ground beef in a skillet over medium heat. When browned add chopped onion and cook for about 5 minutes. (If you use leaner ground beef, you will need to add a couple of tablespoons of oil.)
- Add chili powder, cumin, oregano (Mexican oregano preferably), garlic powder, salt, and pepper and stir until seasoning covers all of the ground beef. (See the recipe card below, just above the comments, for the specific amounts of each ingredient.)
- Add the flour and stir in with the seasoned ground beef.
- Pour in the chicken broth and bring it up to a boil. Then lower the heat and let it simmer for about 20 minutes, stirring occasionally.
- When it thickens up, then it is ready to pour over the cheese enchiladas.
- Meanwhile, heat the corn tortillas in a little oil in a hot skillet or griddle over medium heat. You want to just heat the corn tortillas for about 30 seconds to 1 minute on each side, just until the corn tortillas are soft but not long enough to fry them. When the corn tortillas are soft and pliable, then remove them, drain any excess oil, and place either in a tortilla warmer or on a plate with paper towels.
Assemble The Tex Mex Cheese Enchiladas
- Ladle about a half cup of the chili gravy into the bottom of a 9×13 pan.
- Add about 1/4 cup of shredded cheddar cheese on the lower third of the corn tortilla.
- Then tightly roll the corn tortilla and place seam down in the 9×13 baking dish. Repeat until you have rolled all enchiladas.
- Pour the remaining chili gravy over the enchiladas, and sprinkle about 1 cup of shredded cheese evenly over the top of the enchiladas.
Bake The Enchiladas
- Bake the enchiladas in a preheated 400 degrees F oven for approximately 20 minutes or until the cheese is melted and the enchiladas are hot and bubbling.
Serve The Enchiladas
- Top the enchiladas with chopped onions or chopped cilantro just before serving.
What To Serve With Tex Mex Enchiladas
- Mexican Rice – Serve with a side of this Mexican Rice recipe.
- Pico De Gall0 Salsa – Use as a topping or as a side of fresh tomatoes, onions, garlic, and jalapeños with lime juice.
- Guacamole – This avocado dip is made with fresh avocados, tomatoes, onions, garlic, and jalapeños is creamy, spicy, and perfect for a fiesta!
- Mexican Street Corn Salad – This recipe deconstructs the popular Mexican street food and serves it in a bowl, instead of as corn on the cob, and covers it with a fantastic chili lime cream sauce and cotija cheese.
Recipe Tips
- Change the filling to beef and make Tex Mex Beef Enchiladas. Use my Picadillo recipe without the “papas” or potatoes as the filling for the enchiladas. Otherwise, follow the instructions in this recipe to top with the same chili gravy and cheese.
- Buy the block of cheddar cheese and shred it yourself, (or get your significant other or kids to shred it), instead of buying pre-shredded cheese. It will melt much better and have better flavor.
Frequently Asked Questions (FAQs)
- How do I store the enchiladas?
- Cover the pan with the remaining enchiladas with foil or plastic wrap and place it in the refrigerator. Don’t leave out on the counter for more than 2 hours.
- Can I freeze the enchiladas?
- Yes! Place in an airtight, freezer-safe container and place in the freezer. You can even bake the enchiladas from frozen. You will just need to add a little more time to the cooking time.
- You can bake two pans of enchiladas at once and then freeze one to serve later, or to take to a friend.
- Can I make the enchiladas ahead of time?
- Yes. You can make the enchilada sauce and assemble the enchiladas with the sauce ahead of time. Then cover and refrigerate until about 30 minutes before you are ready to serve. Then top with the shredded cheese and bake per instructions.
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Recipe
Tex Mex Enchiladas with Chili Gravy Recipe
Ingredients
Chili Gravy
- 1 pound ground beef (Recommend 80/20 ground beef)
- 1/3 cup chopped white onion
- 3 Tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon Mexican oregano (can use regular oregano)
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon each Sea salt and freshly cracked black pepper
- 1/4 cup all-purpose flour
- 2 cups chicken broth (or water or beef broth)
Tex-Mex Enchiladas
- 3-1/2 cups shredded cheddar or American cheese (I shredded an 12-ounce block of cheese)
- 8 corn tortillas
- 1/2 cup chopped white onion
Instructions
Make the Chili Gravy
- Brown the 80/20 ground beef in a skillet over medium heat. When browned add chopped onion and cook for about 5 minutes. (If you use leaner ground beef, you will need to add a couple of tablespoons of oil.)
- Add chili powder, cumin, oregano (Mexican oregano preferably), garlic powder, salt, and pepper and stir until seasoning covers all of the ground beef.
- Add the flour and stir in with the seasoned ground beef.
- Pour in the chicken broth and bring it up to a boil. Then lower the heat and let it simmer for about 20 minutes, stirring occasionally. When it thickens up, then it is ready to pour over the cheese enchiladas.
Heat The Tortillas
- Meanwhile, heat the corn tortillas in a little oil in a hot skillet or griddle over medium heat. You want to just heat the corn tortillas for about 30 seconds to 1 minute on each side, just until the corn tortillas are soft but not long enough to fry them. When the corn tortillas are soft and pliable, then remove them, drain any excess oil, and place either in a tortilla warmer or on a plate with paper towels.
Tex Mex Enchiladas
- Preheat the oven to 400 degrees F.
- Ladle about a half cup of the chili gravy into the bottom of a 9×13 pan.
- Add about 1/4 cup of shredded cheddar cheese on the lower third of a corn tortilla. Then tightly roll the corn tortilla around the cheese and place seam side down in the 9×13 baking dish. Repeat until you have rolled all enchiladas.
- Pour the remaining chili gravy over the enchiladas, and sprinkle about 1 cup of shredded cheese evenly over the top of the enchiladas.
- Bake in a preheated oven for 20 minutes.
- Serve the enchiladas hot, and top with chopped onions or chopped cilantro just before serving.
Video
Notes
- Change the filling to beef and make Tex Mex Beef Enchiladas. Use my Picadillo recipe without the “papas” or potatoes as the filling for the enchiladas. Otherwise, follow the instructions in this recipe to top with the same chili gravy and cheese.
- Buy the block of cheddar cheese and shred it yourself, (or get your significant other or kids to shred it), instead of buying pre-shredded cheese. It will melt much better and have better flavor.
Ginger says
I haven’t made this yet but i know it’s gonna be a 5 start dish. My mom made this when we we’re growing up but she did the ground beef filling instead of the cheese. That was everyone’s favorite meal. Thanks for the new cheese version. I’m going to try it and will be keeping this recipe for sure. Thanks for posting it.
Michele says
Hi Ginger,
It is good. You could put some of the beef chili and roll that up in the enchiladas for beef enchiladas, or another option would be to make my picadillo recipe and use that for the enchilada filling. I hope you try them. Thanks for visiting.
Michele
James says
Excellent recipe. We had a chili sauce hack of mixing equal parts canned enchilada sauce with wolf brand chili, it was tasty but this is much better. I’ve always used cheddar but if one were going to use velveeta how would you prep it?
Lola Osinkolu | Chef Lola's Kitchen says
This definitely looks so mouth-watering!
Michele says
Thanks Chef Lola!
Mike says
So glad I found thus recipe! It really turned out well and my family asked when I was going to start a restaurant! I served it with charro beans and Mexican rice. Made for a perfect evening.
Michele says
Hi Mike,
I’m so glad you and your family liked it! That sounds like a wonderful dinner! Thanks for the circling back to leave the nice comment.
Michele
Mia says
This recipe is ABSOLUTELY AMAZING! My husband loved it so much that I made it 2 nights in a row! I bought the block of American cheese and shredded it. It was Perfect!
Michele says
Hi Mia,
I’m so happy that you and your husband loved it. It is one of our favorite recipes, and it works well for a potluck.
Thanks for the kind words.
Michele
Amy Walsh says
Can’t wait to try this… but could I use flour tortillas? I know it may be blasphemous, but hubs doesn’t like corn tortillas.
Michele says
Hi Amy,
Absolutely, you can use flour tortillas. No judgement here. Enjoy!
Thanks,
Michele
Brandi says
I’m going to try this sauce tonight! I’m still looking for my favorite. 😉 I just wanted to share a tip that has helped me make perfect cheese enchiladas at home (even though I am still working on the sauce, yes…) I started using a solid block of cheese inside instead of grated!!! Easier to roll tightly, and the tubes don’t collapse so quickly in the oven – more of the cheese stays put inside. I’ll admit I figured this out when I wanted enchiladas one day and the only cheese I had was snack sticks, but now I cut them from an 8 oz. or 16 oz. block, a long stick at least 1/2 inch square (or bigger depending on size of tortillas.) PERFECTION!
Cathy says
Thank you so much! I can’t wait to try this recipe. I live in southern Oregon and have craved real Tex-Mex food. They have Mexican food but it just isn’t the same. I know what I’m missing because I have lived in Texas, New Mexico, and Arizona.
Michele says
Hi Cathy,
I’m glad you found this recipe. Try it and let me know how you like it.
Thanks,
Michele
Ron S. says
I really have been looking FOREVER for the real deal (down home TexMex Chili Sauce). I am getting rid of all the “disappointments” filed under “TexMex” and keeping just one. Seriously if you want a chili sauce like you grew up with please try this. Thank you so much.
ema39 says
A really good recipe. One thing I would change is the chili powder.
Gebharts has a lot of black pepper in it. If you are still around San Antonio
you should try FIESTA brand pure chili powder. Lots of flavor without much heat.
Made right there in San Antonio and sold in most grocery stores in Texas.
Michele says
Hi Ema,
Thanks for the comments. I like a lot of pepper, which is probably one of the reasons I like it. I like FIESTA chili powder as well. I think use whatever brand you prefer.
Thanks,
Michele
Cheryl says
Can’t wait to try your cheese enchies with beef chili gravy. I grew up in Houston and have warm memories of the enchiladas at La Fonda and The Richmond Drive-In. Will be subbing New Mexico Chimayo Chile so it might not be spot on. If so, I’ll suffer through and get some Gebhardt’s. Great site!
Cindi says
Made this last night. Followed recipe to a T and we all absolutely loved it. Served it with some Mexican rice and chips and dip. Best cheese enchilada recipe I’ve ever tried! Two hours after dinner my daughter was still talking about this meal and stated she thinks the best Pinterest recipe I’ve ever made! Thanks for sharing!!! Will DEFINITELY be making this one often!
Michele says
Hi Cindi,
That’s wonderful. I’m so glad to hear that. Since you found Flavor Mosaic be sure to check out our other Tex Mex Recipes, such as my Tex-Mex version of Mexican Rice, and our Guacamole recipe.
Michele
Carlissa says
This was a really good dish, I made this for my husband today for Father’s Day. I did make some adjustments to the recipe instead of cayenne I used red pepper flakes and added paprika and onion powder to my spice mix. When I was simmering the chili it was a little too thick so I added some of the juice of a can of diced tomatoes with jalapeno and added about 1/4 cup of the diced tomatoes. I also added a little more of the chicken broth and with the additions it gave more of a chili consistency rather than a chili gravy. Thanks for sharing this recipe.
Robi says
I made this for my Mom, Grandma and Aunt for Mother’s Day and it was a hit. I used a very lean ground beef and added olive oil. For cheese, I used Monterey Jack for the inside and Colby on top. They melt better than cheddar and a little more bulk than American.
Michele says
Hi Robi,
I’m glad everyone loved it. Thanks for sharing your customizations. I’ll have to try the Colby.
Michele
Diane Reiner says
Michelle
I have used Gebharts chili powder my entire adult life. I won’t use any other kind. Lately I haven’t been able to find it in any market. I asked about it and the checker said she’d never heard of it. So I looked it up and it’s not distributed in markets anymore. Really? You can order it from Amazon but it’s really expensive. I’m so sad. I am definitely going to make your recipe though. I live in Arizona, and can only find McCormicks.
Michele says
Hi Diane,
Well, how sad is that? I did check and yes people can order it from Amazon. I checked my local grocery store, and online it shows you can still buy it but I haven’t checked the store shelves recently. I’ll have to do that. Thanks for bringing this to my attention.
Michele
Stephanie says
Haha! I grew up in San Antonio in the NEISD in the 70s-80s and LOVED Enchilada Wednesdays. It was the only day of the week my mom let me buy my lunch at school. Those enchiladas were amazing and all home made. Thanks for the recipe and the memories.
Michele says
Well howdy neighbor! 🙂 Those were good enchiladas, but I think these are even better. Yes, they bring back memories. Thanks for visiting.
Michele