Cheese Enchiladas with Chili Gravy

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These cheese enchiladas with chili gravy are the ultimate comfort food, packed with creamy, melty cheese and a bold, savory sauce that clings to every bite. The recipe comes straight out of classic Tex-Mex tradition, delivering that unmistakable richness and spice you crave when Mexican flavors are calling. Baked to perfection, these enchiladas come out bubbling, with gooey cheese stretching from pan to plate.

What makes this dish so memorable is its simplicity and depth of flavor. It’s the perfect choice for weeknight dinners yet special enough to serve to guests with a side of Spanish rice and beans. Every element works harmoniously — soft tortillas, a silky chili gravy that isn’t too hot but full of warm spices, and plenty of cheese.

Why You’ll Love This Cheese Enchiladas with Chili Gravy

This dish brings Tex-Mex magic right into your kitchen. You’ll love how easy it is to pull together with ingredients you probably already have. The chili gravy is quick but delivers a complex, restaurant-quality flavor without any fancy techniques. Best of all, it’s incredibly satisfying and customizable — make it as mild or spicy as you like and swap in your favorite cheeses.

What Kind of Cheese Works Best in Enchiladas?

For the best melt and flavor, go with a blend of sharp cheddar and mild Colby Jack. Cheddar gives you that familiar tang while Colby Jack adds creaminess and stretch. If you prefer a milder enchilada, Monterey Jack is a great choice. Avoid pre-shredded cheese when possible — grating your own gives better melt and flavor.

Ingredients for the Cheese Enchiladas with Chili Gravy

Cheddar cheese: This sharp, tangy cheese forms the main filling and provides bold flavor. It also melts beautifully into the tortillas.

Colby Jack cheese: Adds creaminess and a lovely mild stretch to complement the sharpness of the cheddar.

Corn tortillas: Essential for authentic enchiladas. They hold up well to the sauce and baking without getting soggy.

Vegetable oil: Used for lightly frying the tortillas to soften them and prevent cracking.

Flour: Helps create the roux base for the chili gravy.

Chili powder: The heart of the gravy’s flavor, bringing smoky, warm spice to the sauce.

Garlic powder & onion powder: Add depth and savory notes to the gravy.

Cumin: Brings a touch of earthiness to balance the spice.

Beef broth: Makes the gravy rich and flavorful while keeping it silky smooth.

Salt & pepper: To season everything just right.

How To Make the Cheese Enchiladas with Chili Gravy

Step 1: Make the Chili Gravy

Heat a skillet over medium heat and add vegetable oil. Stir in flour and cook for a minute to form a roux. Whisk in chili powder, garlic powder, onion powder, cumin, and season with salt and pepper. Slowly pour in beef broth, whisking constantly, until smooth. Simmer until slightly thickened and set aside.

Step 2: Prepare the Tortillas

In another skillet, heat a little oil and quickly fry each corn tortilla for a few seconds per side. This softens them and makes them pliable. Drain on paper towels.

Step 3: Assemble the Enchiladas

Preheat the oven to 375°F. Spread a little chili gravy on the bottom of a baking dish. Fill each tortilla with a generous handful of cheddar and Colby Jack cheese, roll tightly, and place seam-side down in the dish.

Step 4: Top and Bake

Pour the remaining chili gravy over the enchiladas, making sure they’re well covered. Sprinkle with more cheese if desired. Bake uncovered for about 20 minutes, until hot and bubbly.

Step 5: Serve

Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro or green onions if you like, and enjoy warm.

How to Serve and Store Cheese Enchiladas with Chili Gravy

These cheese enchiladas are best served hot from the oven when the cheese is still gooey and the chili gravy is steaming. This recipe makes enough to comfortably feed 4 hungry people as a main dish. If you have leftovers, let them cool completely before transferring to an airtight container. They’ll keep well in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through.

For freezing, assemble the enchiladas but don’t bake them. Wrap tightly and freeze for up to a month. When ready, bake directly from frozen at 375°F, adding an extra 10–15 minutes to the cooking time.

What to Serve With Cheese Enchiladas with Chili Gravy?

Spanish Rice

Fluffy, tomato-infused rice with garlic and onions pairs beautifully with the richness of the enchiladas.

Refried Beans

Creamy and comforting, they make a classic Tex-Mex plate complete.

Guacamole

Bright and fresh avocado dip balances the cheesy and spicy elements perfectly.

Pico de Gallo

A simple salsa of tomatoes, onions, cilantro, and lime adds freshness to every bite.

Mexican Street Corn

Sweet corn with mayo, cotija, chili powder, and lime brings a fun, flavorful side.

Tossed Green Salad

A light salad with a tangy vinaigrette cuts through the richness of the dish.

Jalapeño Cornbread

Slightly sweet and a little spicy, it’s a great bread option to soak up extra gravy.

Want More Tex-Mex Ideas?

If you love these cheese enchiladas with chili gravy, you’ll probably enjoy these other favorites:

• Homemade Mexican Pizza for a crispy, cheesy twist.
• White Chicken Enchilada Casserole when you’re craving creamy and hearty.
• Zucchini Lasagna for a lighter, veggie-packed baked dish.
• No Peek Chicken Casserole for a hands-off, cozy family meal.
• Crispy Jalapeño Popper Egg Rolls if you’re in the mood for a spicy appetizer.

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And let me know in the comments how yours turned out. Did you add extra spice or change up the cheese blend? Did you serve it with a salad or street corn?

I love hearing how others make these recipes their own. Questions are welcome too — let’s help each other cook better and tastier Tex-Mex meals.

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Conclusion

Cheese enchiladas with chili gravy are proof that a simple dish can deliver big on flavor and comfort. Whether it’s for a casual family dinner or a weekend gathering, this recipe never disappoints. Keep it mild or turn up the heat — either way, you’ll come back to this classic time and time again.

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