Cheese Enchiladas with Chile Gravy
These classic Texas cheese enchiladas feature soft corn tortillas filled with sharp cheddar and onion, then smothered in a savory, brick-red chile gravy. Baked until bubbling and tender, they capture…
Ingredients
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 3 tablespoons chile powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried Mexican oregano
- 1 teaspoon kosher salt
- 3 cups beef stock
- 1/2 cup tomato sauce
- 18 6-inch tortillas corn tortillas
- 3 cups grated sharp cheddar cheese
- 1 cup grated Monterey Jack cheese
- 1 small, finely diced yellow onion
- 1/3 cup vegetable oil for softening tortillas
- 1/4 cup finely diced, for serving white onion
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish.
- Make the chile gravy: Heat 3 tablespoons of vegetable oil in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, until lightly toasted but not browned.
- Whisk in the chile powder, cumin, garlic powder, oregano, and salt. Gradually whisk in the beef stock and tomato sauce until smooth. Bring to a gentle simmer and cook for 8 to 10 minutes, whisking occasionally, until slightly thickened. Taste and adjust the salt.
- Heat the remaining 1/3 cup vegetable oil in a skillet over medium heat. Soften each tortilla for about 5 seconds per side, keeping it pliable rather than crisp. Drain briefly on paper towels.
- Spread about 1 cup of chile gravy over the bottom of the prepared baking dish. Combine the cheddar, Monterey Jack, and diced yellow onion in a bowl.
- Fill each tortilla with about 1/3 cup of the cheese mixture, roll tightly, and place seam-side down in the dish. Arrange the enchiladas snugly in two rows.
- Pour the remaining chile gravy evenly over the enchiladas, making sure the tortillas are well covered. Sprinkle any remaining cheese mixture over the top.
- Bake uncovered for 20 to 25 minutes, until the gravy is bubbling and the cheese is melted. Rest for 5 minutes, then scatter with the diced white onion and serve hot.
Watch the Cheese Enchiladas with Chile Gravy cooking video
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