Confident home cooking
chiligravy_Feature
Economical, Main Dishes, Spicy, Stuffing Stuff

Chili Gravy Enchiladas

by Nick

Have you ever made enchiladas at home, sat down to eat them, and thought, “These are good, but they are missing something.”

It just seems like really good restaurant enchiladas are somehow more flavorful than the enchiladas that most home cooks make.

Well, guess what? This post contains the secret.

The secret is this crazy addictive stuff called chili gravy that is half enchilada sauce, half brown gravy, and 100% amazing. You could make enchiladas out of soggy cardboard as long as you drenched them in enough of this stuff.

You could slather this stuff on any enchilada, but it really shines in a very basic cheese enchilada. No need to get fancy when you have the gravy on hand.

Yield
12 enchiladas
Prep Time
Total Time

Just a moment please...

Print Recipe Chili Gravy Enchiladas

Ingredients

  • Chili Gravy:
  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cumin
  • 2 tablespoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 2 cups beef stock
  • 12 corn tortillas
  • 1/4 cup vegetable oil + 1 tablespoon
  • 2 peppers (various), sliced thin
  • 1/2 onion, diced
  • 3 cups cheddar cheese, grated

Directions

1) Preheat oven to 400 degrees F.

2) In a medium pot, whisk together vegetable oil and flour for the gravy over medium heat. Keep whisking until the mixture turns a light, tan color, about 5 minutes.

3) Whisk in all the spices and cook for another 30 seconds. Then start whisking in beef stock in a thin stream. Once stock is whisked in, bring gravy to a slight simmer and cook until it thickens nicely, about 2-3 minutes, whisking occasionally.

4) To make enchiladas, Slice peppers and grate cheese. Add peppers to a large skillet with a drizzle of olive oil over medium high heat. Add diced onions (reserve a few tablespoons for top of enchiladas) and a pinch of salt. Cook until veggies are just soft, about 2-3 minutes. Remove from heat.

5) Add 1/4 cup oil to a large skillet over medium heat. Working with one tortilla at a time, let it heat in the oil for 5-10 seconds per side. Then remove tortilla and let drain on a paper towel. Repeat with all the tortillas.

6) Once all tortillas are warmed and flexible, work with one at a time. Fill it with some of the peppers and onions and a small handful of cheese. Roll it tightly.

7) Lightly oil an 9x13 baking dish and pour in 1/2 cup of the chili gravy. Then add rolled enchiladas to the baking dish. Fit as many as you can. You should be able to fit 12 at a minimum.

8) Pour most of the chili gravy over the top of the enchiladas once they are all in the pan. It's okay to reserve some gravy to serve on the side later. Cover enchiladas with leftover cheese and onions.

9) Bake for 15 minutes and then let cool briefly before serving.

Chili gravy recipe roughly adapted from a Homesick Texan recipe.

The Gravy

The base of the chili gravy is a simple roux. You need a fair amount of it to get the right consistency so start with about 1/4 cup of fat (I used vegetable oil) and 1/4 cup flour. Whisk this together over medium heat for 4-5 minutes until it’s turning a light tan color.

roux

Do the roux.

Meanwhile, you can prep your spices.

Almost all of the flavor in this dish comes from this gravy so the spice levels are intense. Just go with it.

spicemix_550

Once your roux is the right color, whisk in all those lovely spices. Your house will immediately smell like a taco shack. This is a good thing.

Whisk whisk whisk.

Whisk whisk whisk.

Let the spices cook and get happy for 30 seconds and then start whisking in the beef stock (you could use veggie stock). As it heats, the gravy will thicken. The finished gravy shouldn’t be super-thick, but it should coat a spoon lightly.

Go ahead and taste it at this point. It’ll be really strong, but you’ll probably go back for more.

Tastes good on a shingle.

Makes shingles edible.

Once the gravy is done, you can take it off the heat. No need to keep it warm.

The Enchiladas

You could honestly just wrap some tortillas around cheese, slather them in the gravy and call it a day, but I wanted to add some other colors and textures to my enchiladas.

Colors!

Colors!

I just sliced a few different peppers really thinly and diced up an onion. I cooked those over medium heat with a drizzle of oil and some salt until they were tender, but not completely cooked, about 3-4 minutes.

Don't overcook these.

Don’t overcook these.

Then I heated some oil in a small skillet (1/4 cup, say) and once hot, I warmed my tortillas in the oil for just 5-10 seconds per side. You don’t want them to cook at all, just get warm and flexible in the oil. Once the tortillas are warmed let them drain on a few paper towels and do all the tortillas before you start making the enchiladas.

Warmed and flexed.

Warmed and flexed.

Then it’s as easy as filling each tortilla.

Stuffed.

Stuffed.

Rolling it up!

All rolled up.

All rolled up.

And piling them in a baking dish!

Be sure to lightly oil your baking dish and pour about 1/2 cup of chili gravy in the bottom.

In the pan.

In the pan.

Then pour on the rest of your gravy, the rest of your grated cheese and a smattering of diced onions. If you want you can also reserve some of the gravy to serve on the side.

Ready to bake.

Ready to bake.

This will only need to bake for about 15 minutes at 400 degrees F. You just want to heat everything through and make sure the cheese is bubbly.

Gooey.

Gooey.

These tasted super-authentic.

I’ll be hard pressed to not make this gravy every time I make enchiladas now.

I'll dream of these.

I’ll dream of these.

Now you know. That brown sauce on your enchiladas is pretty easy to make at home.

It’ll change your Tex-Mex life.

Share this post!

22 comments on “Chili Gravy Enchiladas

  1. This looks great! I’ve done a similar sauce with a slightly different mix of spices + chicken broth, but I’m excited to try your version…it sounds awesome!

  2. These look great. Betsy was right to get the trophy, when you tire if it in the living room, It’ll make a great towel rack.

  3. I made the Chili Gravy tonight for our own enchiladas and they were GREAT. My husband thinks this is the best recipe I have used in years, and I have to agree. I used hot smoked paprika because we like things quite spicy, but otherwise followed the recipe for the gravy to the letter. Thank you so much for a wonderful addition to our dinner repertoire!

  4. Can the sauce be frozen or will it break/separate? It is sooooo good I would like to keep on hand.

    1. Hey Michelle, I didn’t actually try it because I ate it to darn fast, but I think it would freeze fine. Typically, sauces like this will freeze okay. Sometimes if they are cheesy they will break when you reheat them though, but I think you would be okay in this case.

  5. I’m going to try this, it looks creative. I need your help, however. I made my own chili powder mix from dried peppers yesterday (coincidentally almost identical to yours on on your chili powder trials post) It had the bulk of these ingredients.

    Do I just take the 2 TB of chili powder up to 3-4 TB of my stuff to compensate? Or am I going to have to judge this based on roux+broth consistency? Or do your words stay the same in this case (“The finished gravy shouldn’t be super-thick, but it should coat a spoon lightly.”)

    Thanks and sorry for the painful math question.

    1. Hey man, sounds good! I would start with 3TBSP of your homemade stuff. You’ll probably still need to add salt and pepper I’m guessing. Then you can kind of eyeball it. It’s a loose recipe honestly. If your finished sauce looks a little light, just stir in another tablespoon of chili powder and you’ll be in good shape.

      Good luck man!

  6. I, too, am a homesick Texan. I am making this right now and the house smells luscious! I have always wondered why enchiladas didn’t taste like home and this sauce is the answer. I can’t wait til it comes out of the oven with all of the cheese and tortillas. :-) thanks for the recipe!

  7. I wet my tortillas with water and put them in a hot non stick frying pan and the water steams them soft. I flip them once. Easy to roll and not a lot of extra grease.

  8. Oh my gosh! This recipe is heaven <3 I am not really a fan of many tomato-based sauces, and so this recipe sounded like a try. Since the first try, I have made them approximately six times, different fillings many times – sometimes browned ground turkey, or browned ground beef, shredded rotisserie chicken, whatever! DELICIOUS. Just the right amount of spice, and quick and easy. I warm my extra-thin corn tortillas in the microwave (six at a time, 15 seconds – flip – 15 seconds) rather than warming them in oil. Thank you so much!

  9. You posted this on my birthday, I see :) So that’s a sign it’s the right recipe for me. Thanks for sharing, I can’t wait to try this tonight!

  10. Have made cheese enchiladas a couple times but as you said “were good but tasted like they were missing something.” We tried this recipe tonight and my boys , 14 and 11 were excited to help make it and thought it smelled Great! They posted pics of finished product on Instagram (which they never do) and both had a second helping…they were Delicious!! While enchiladas were in the oven my 11 yr old kept going back to the pan and scraping last bit of gravy out…oh and he did say he would dream of enchiladas.
    Thanks!

Leave a Comment