Chili Gravy Enchiladas

"This recipe is adapted from Larry's Original Mexican Restaurant in Richmond, Texas. The American cheese really makes this dish. If you like authentic Tex-Mex enchilada's, you are in for a treat! These are good without the cheddar cheese on top."
 
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Ready In:
50mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Chili Gravy:.
  • Heat the vegetable oil in a skillet over medium heat. Add the flour and stir continuously for 3 to 4 minutes until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, stirring continuously to blend well. Add chicken broth gradually, mixing and stirring until the sauce thickens. Let sauce simmer on low for 15 minutes, adding water to adjust thickness.
  • Enchiladas:.
  • Heat the oil in a small skillet over medium heat for 3 minutes. Using tongs, place a tortilla in the hot oil for 30 seconds or until lightly browned and soft. Place on paper towel to cool. Place the cooled tortilla on a plate. Ladle 1 cup of the chili gravy onto a 2 quart square oven proof pan. Place 1/4 cup of American cheese and 1 tablespoon chopped onion (optional) in the center of the tortilla and roll the tortilla around the filling. Repeat with the other tortillas. Cover the enchiladas with 1 cup gravy. Sprinkle with 1 cup of shredded mild cheddar cheese (optional). Bake at 450 degrees for 10 minutes or until sauce bubbles and the cheese is melted. Serve immediately with mexican rice and refried beans.

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Reviews

  1. Fabulous!! Good, traditional cheese enchiladas like I ate growing up. Lots of restaurants in San Antonio served cheese enchiladas during Lent (no meat), which may be why I woke up this morning craving them. This dish is exactly the type of thing you'll get at a Mexican restaurant where all of the locals go, not one of those trendy expensive places that tries to add lettuce and other fixings to enchiladas. Simple recipe to fix. The chili gravy is chili powder based, not tomato based. Good chili powder (I use Penzey's) makes this sauce wonderfully rich and slightly spicy. I made the sauce early in the day and let the flavors meld before assembling for dinner. Only changes I made were to use lowfat Velveeta, lowfat mild cheddar on top, and 2-3 T oil for frying the tortillas which was plenty. I also sprinkled some onions on top before baking, which is just how I like them. Serve with some refrieds and Mexican rice, and, if you want to go all out, a small plate of shredded lettuce topped with a big glob of guacamole, and it's enchilada heaven. Thanks for sharing the recipe!
     
  2. OMG!!!! These are AMAZING!!!! We are from Houston and since hubby is in the ARMY we are stuck in El Paso. They have the nastiest mexican food here!!!! So since hubby and I both LUV Mexican food I got on here to find a good recipe for cheese enchiladas. Needless to say I have this recipe memorized because my husband requests it so often. Also, I changed the cheese filling to velveeta and colby jack. This gives it nice flavor. Thank you for this awesome recipe. It saved my taste buds!!!! (I have a tendancy to crave cheese enchiladas)
     
  3. I love these enchiladas! This is the closest recipe I have found to the Tex-Mex style enchiladas served at restaurants in Central Texas where I grew up. I followed the recipe exactly the first time I made these (omitting the optional onions as I don't like them in enchiladas) and they were delicious, but the chili gravy was a little too salty. I omitted the added salt the next few times and the dish came out absolutely perfect. I think the chicken broth in the chili gravy adds the perfect amount of salt by itself. Also, make sure your oil is hot enough before you put the tortillas in, and just dip them for a few seconds on either side. If you don't have the oil hot enough, they will be soggy even after baking them. If you fry them too long, they will be hard and will crack when you try roll them up with the cheese inside. This is a super easy and delicious recipe that has gone into our rotation.
     
  4. My go-to recipe for cheese enchiladas. The chili sauce is the best. Still using this recipe in 2017!
     
  5. The sauce on these was really good. I started with corn tortillas and fried them as directed, but instead of getting soft, they became hard. Luckily, I had flour tortillas on hand, so I threw out the corn and used flour. They turned out great.
     
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RECIPE SUBMITTED BY

<p>Married with 3 children. Besides cooking, I love to read, and spend time with my family traveling, camping, and hiking.</p>
 
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