Authentic Tex-Mexican Enchiladas

Recipe by MommyMakes
READY IN: 35mins




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