Cheese Enchiladas with Chili Gravy: A Beginner-Friendly Tex-Mex Delight

Ingredients

• 1 lb. ground beef (or substitute with ground chicken for a lighter option)
• 1 tablespoon kosher salt
• 1/2 teaspoon black pepper
• 1/3 cup minced white onion
• 2 tablespoons Texas chili powder (or your favorite brand)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon Mexican oregano
• 2 teaspoons ground cumin
• 1/4 cup all-purpose flour
• 2 1/2 cups beef stock (or chicken stock if using ground chicken)
• 1 teaspoon fresh lemon juice (optional)
• 12 ounces medium cheddar cheese, freshly grated
• 1/2 cup minced white onion
• 12–16 fresh yellow or white corn tortillas
• 1 cup oil for frying

Instructions

1. 1

   Start by heating a skillet over medium heat. Add the ground beef and break it apart with a wooden spatula. Sprinkle in the salt and pepper, allowing the meat to sear and develop a rich brown crust. This browning step is crucial for flavor, so let the meat cook undisturbed for a few moments before stirring. If using ground chicken, follow the same process, keeping in mind that chicken will release slightly less fat, so you may need to add a drizzle of oil.

2. 2

   Once the meat is browned, add the minced onion and cook for two minutes, stirring frequently. The onion will soften and release its sweetness, enhancing the gravy’s depth. Sprinkle in the chili powder, garlic powder, onion powder, Mexican oregano, and cumin. Allow the spices to toast briefly in the pan, which intensifies their aroma and brings out their best flavors.

3. 3

   Reduce the heat to medium and sprinkle the flour over the meat and spice mixture. Stir well to coat everything evenly, forming a roux-like base. This step is key to thickening the gravy. Gradually pour in the beef or chicken stock while whisking continuously to prevent lumps. Increase the heat slightly to bring the mixture to a boil, then reduce it to a simmer. Let the gravy cook for 15–20 minutes, stirring occasionally, until it thickens to your desired consistency. Finish with a touch of lemon juice or a splash of hot sauce for brightness, if desired.

4. 4

   Preparing the Corn Tortillas

5. 5

   Softening the tortillas is essential for rolling them without cracking. You can choose between the traditional pan-frying method or the quicker microwave method. For the pan method, heat a nonstick skillet over low heat and add two tablespoons of oil. Fry each tortilla for one to two seconds per side, then transfer to a paper towel-lined plate. This process not only makes the tortillas pliable but also adds a subtle richness. If you’re short on time, wrap the tortillas in a damp paper towel and microwave them for 45 seconds. While convenient, the microwave method may cause the tortillas to stick together during baking, so use it only when necessary.

6. 6

   Assembling the Enchiladas

7. 7

   Preheat your oven to 400°F and grease a 9×13-inch casserole dish with olive oil or cooking spray. Lay a softened tortilla flat on your work surface. Place two tablespoons of grated cheddar cheese in the center, along with a small sprinkle of minced onion. Roll the tortilla tightly and place it seam-side down in the prepared dish. Repeat this process with the remaining tortillas, arranging them snugly in the dish to prevent unrolling.

8. 8

   Once all the tortillas are filled and arranged, ladle the warm chili gravy over the top, ensuring each enchilada is generously coated. If desired, sprinkle extra cheese and onion on top for added texture and flavor. Bake the enchiladas in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.