Authentic Tex-Mexican Enchiladas

Total Time
Prep 5 mins
Cook 30 mins

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!

Ingredients Nutrition


  1. Make Enchilada Gravy Sauce.
  2. Heat oil in large stockpot (at least 3 qt).
  3. Add 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.
  4. Stir in chili powder, cumin, garlic, salt and pepper.
  5. Cook 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.
  6. Gradually add the water, stirring until smooth.
  7. Boil gently for 15 minutes.
  8. Meanwhile make the Chili con Carne.
  9. Brown the ground beef in a large skillet.
  10. Add the garlic, cumin, bay leaf, salt and pepper.
  11. Cook for 15 minutes, stirring occasionally and adding a little water if the pan becomes dry.
  12. Add the chili powder and 1 cup of water and bring to a simmer.
  13. Simmer for 10 minutes, then remove the bay leaf and add the beans if using.
  14. Meanwhile make the Enchiladas.
  15. Preheat oven to 350°F.
  16. Soften tortillas, fill with American cheese and roll up.
  17. Place them seam side down in a baking dish and cover with Enchilada Gravy Sauce and Chili con Carne.
  18. Top with Pico de Gallo and more cheese to taste.
  19. Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.
Most Helpful

ok i saw someone ^^^^^^^ say they where not good .. maybe they did not know how to follow directions .. because we are a family of 8. And every one loved them. they where s good i made 40 they all flew. super good .i did have to add more chili powder and salt but that is normal when u are following a home recipe. your directions where right on. thanks for a wonderful dinner ........

melijo September 12, 2012

I live near San Antonio and have eaten Los Barrios a number of times. I have made this recipe two or three times. DH and I liked it and the in-laws (living several states away from good tex-mex) really enjoyed it. As another reviewer commented, the enchilada gravy IS bland and isn't intended to stand on it's own. For a spicier, more interesting sauce, I suggest a ranchera. I made the gravy and decided not to use it for a few days. If stored, plan on needing to warm it up and thin it with water. I cooked the chili longer to develop the flavor more. Depending on your tastes, you may want a little less chili powder. If you don't have pico de gallo, you can top this with regular picante sauce, like Pace's, or fresh, chopped tomato. I recommend sour cream and guacamole on the side. Delicioso!

No MSG! July 05, 2006

I'm reserving stars on this one. My husband really liked these but honestly, I did not care for them at all. There is a lot of flour in the gravy which made it much too thick and really put me off. Even with good chili powder, the gravy is very mild. I would reduce the flour and increase the chili powder to fit my tastes. I also thought there was way too much meat in the dish. Omitted the beans and used more like 12 corn tortillas. Made a half recipe of the enchilada gravy and still had too much for a 13x9 pan. I love trying new recipes, though, and appreciate your sharing yours!

LonghornMama June 10, 2007