1/3 Photos of Authentic Tex-Mexican Enchiladas
Authentic enchilada recipe from San Antonio. The Enchilada Gravy recipe will make 3 quarts so use as much as you like then refrigerate or freeze the rest. Cook time includes time to make Enchilada Gravy and Chili con Carne. Prep time is the time to make the Enchiladas. Enchiladas can be frozen fully assembled then thawed and heated in the oven. This recipe looks complicated but it is so easy, just throw everything into two pots and simmer while rolling up the tortillas! Substitute store-bought enchilada sauce for the Tex-Mex lovers, the enchilada gravy is some heavy stuff!
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- 8 corn tortillas (homemade or store bought)
- 4 cups grated American cheese
- pico de gallo, for topping
- cheese, for topping
Enchilada Gravy Sauce
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 1/2 tablespoons salt
- 1/4 tablespoon pepper
- 2 quarts water
Chili Con Carne
- 1Make Enchilada Gravy Sauce.
- 2Heat oil in large stockpot (at least 3 qt).
- 3Add flour and cook until browned, stirring constantly, you are making a roux, do not let it burn NOTE: this will have almost a "dough" consistency, don't be scared once the water is added it will thin into a thick gravy.
- 4Stir in chili powder, cumin, garlic, salt and pepper.
- 5Cook roux, stirring constantly, for at least 2-3 minutes. If you do not thoroughly cook the roux it will taste like flour mixed with oil.
- 6Gradually add the water, stirring until smooth.
- 7Boil gently for 15 minutes.
- 8Meanwhile make the Chili con Carne.
- 9Brown the ground beef in a large skillet.
- 10Add the garlic, cumin, bay leaf, salt and pepper.
- 11Cook for 15 minutes, stirring occasionally and adding a little water if the pan becomes dry.
- 12Add the chili powder and 1 cup of water and bring to a simmer.
- 13Simmer for 10 minutes, then remove the bay leaf and add the beans if using.
- 14Meanwhile make the Enchiladas.
- 15Preheat oven to 350°F.
- 16Soften tortillas, fill with American cheese and roll up.
- 17Place them seam side down in a baking dish and cover with Enchilada Gravy Sauce and Chili con Carne.
- 18Top with Pico de Gallo and more cheese to taste.
- 19Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.
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Nutritional Facts for Authentic Tex-Mexican Enchiladas
Serving Size: 1 (614 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 740.7
- Calories from Fat 454
- Total Fat 50.4 g
- Saturated Fat 9.5 g
- Cholesterol 51.4 mg
- Sodium 1955.8 mg
- Total Carbohydrate 52.4 g
- Dietary Fiber 6.3 g
- Sugars 1.0 g
- Protein 21.8 g
The following items or measurements are not included: