
Cheese Enchiladas with Chili Gravy

Better than a trip to San Antonio. There are countless styles of enchiladas, with various sauces and fillings that vary by region or city throughout Texas and Mexico. This recipe–brimming with Cheddar cheese and sauced with a savory chili gravy, is pure Tex-Mex. You can find the preparation in casual, mom-and-pop restaurants throughout Central Texas; our Homestyle Chili seasoning makes it easy to recreate the authentic flavors at home.
Cheese Enchiladas with Chili Gravy
Servings
4
Prep Time
30 minutes
Cook Time
25 minutes
Chili gravy begins with a roux that’s ready when it turns the color of peanut butter. Although Cheddar is the choice for Tex-Mex tacos, feel free to swap in a Mexican-blend of shredded cheese, or any mix of sharp Cheddar, Jack, or Oaxacan cheeses.

Ingredients
3 tablespoons canola oil, plus more for greasing
3 tablespoons all-purpose flour
-
1 packet Homestyle Chili seasoning
2 cups low-sodium beef broth
One 14.5-ounce can diced fire-roasted tomatoes
Salt (optional)
10-12 best quality corn tortillas
1 pound shredded Cheddar cheese (see note above)
½ cup finely diced white onion
Fresh cilantro, for garnish (optional)
Directions
Heat the oven to 350℉. Lightly grease a 9-by-13-inch baking dish or pan or a large cast-iron skillet.
Heat the oil and flour in a medium skillet over medium-low heat and cook, whisking, until the roux thickens, turns a deeply golden color, and smells nutty, about 7-8 minutes.
Whisk the Homestyle Chili seasoning into the roux until combined and fragrant, being careful to not let the spices burn, about 30 seconds.
While whisking, add beef broth ¼ cup at a time, whisking after each addition, until you have a smooth sauce; add the tomatoes (and their juice). After the mixture returns to a lively simmer, reduce heat to low and simmer, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and add salt as desired.
Meanwhile, wrap the tortillas in a clean, damp dish towel and microwave for 1 minute, until they’re warm and pliable. The goal, here, is softening each tortilla to prevent them from cracking as they’re filled and folded.
Fill a softened tortilla with about ⅓ cup of cheese. Roll the tortilla into a snug cylinder and place in the baking dish or skillet, seam-side down. Repeat until you’ve filled all of the tortillas, setting the rolls next to each other.
Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
Garnish with cilantro, if desired, and serve immediately.
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