Recipe Beef Enchiladas With Chili Gravy

Tex-Mex Enchiladas with Chili Gravy are cheese enchiladas covered with a beef chili con carne gravy, or enchilada sauce, and lots and lots of gooey cheddar cheese!

I literally grew up eating Tex Mex enchiladas every week. Seriously, at school growing upwardly in San Antonio, Texas, every Wednesday was "Enchilada Wednesday" and that was the day when nearly students wanted to consume the school lunch. It was because of their famous enchiladas. These enchiladas are 1 of my favorite Tex-Mex Recipes or if you prefer Mexican Recipes .

How famous were they? Famous enough that people all over the world, including in Sweden, have tried these enchiladas. You can read all about these NEISD famous enchiladas here , and read about how "Enchilada Wed" was started in San Antonio.

Now that I'm all grown upwardly, I have my own recipe, similar but with a little more spice, less oil, and a streamlined topping that combines the enchilada sauce and enchilada chili, and of grade, a smaller batch since I'm making the enchiladas for my family instead of a whole schoolhouse full of students.

Jump to:

• Which Mexican Cheese Is Used In Tex-Mex Enchiladas
• How To Make Tex-Mex Cheese Enchiladas With Chili Gravy
• What To Serve With Tex Mex Enchiladas
• Recipe Tips
• Frequently Asked Questions (FAQs)
• More Tex-Mex Recipes
• Tex Mex Enchiladas with Chili Gravy Recipe

Instead of making a split up enchilada sauce and separate chili gravy, I combine the ii into one awesome chili con carne gravy, which is basically a bulky Tex-Mex enchilada sauce.

And so if you want the all-time enchiladas in San Antonio, you'll need to brand this recipe! That is proverb a lot considering if you follow this weblog, you know we honey our enchiladas, like Enchiladas Suiza and Tomatillo Verde Enchiladas .

Which Mexican Cheese Is Used In Tex-Mex Enchiladas

There are two types of Texans when it comes to cheese in Tex-Mex Enchiladas. 1 camp prefers cheddar cheese in cheese enchiladas. This is my preference and what I use in my recipe both as the filling of the enchiladas and equally a cheesy topping. You lot volition also encounter cheddar used in enchiladas in Houston and Dallas Mexican restaurants.

Nonetheless, other Texans, such as many in the San Antonio area prefer to use American cheese, like Velveeta, for the cheese enchiladas. And other people combine the American and Cheddar cheeses to get the flavor of cheddar and the smooth melting power of American cheese.

Every bit you tin can see, neither of these cheeses are truly Mexican cheese. It is definitely a Texas preference. Still, whether you lot prefer American cheese or cheddar cheese, you lot will honey these enchiladas!

The affiliate links below will allow yous to meet the production on Amazon.com. If you cull to purchase one of the items, I will receive a very small commission on the product and does not increase the price.

How To Make Tex-Mex Cheese Enchiladas With Chili Gravy

Ingredients

Below I talk over the ingredients and possible substitutions in case you don't have a specific ingredient on mitt. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just in a higher place the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

• Cheese – Use either cheddar or American cheese. My preference is to utilise cheddar because I like the flavor better than American. However, others similar way American cheese, or Velveeta, because it melts smoothly.
• Footing Beef – I like to utilise eighty/20 footing beef because you will demand the fat from the ground beef to make the chili gravy. I don't add together a lot of oil or additional fat. I just use ground beef with more fat to provide that flavor for the gravy. If yous want to utilise leaner ground beefiness or ground turkey or chicken, then y'all volition need to add additional oil to make the enchilada sauce.
• Onion – I chop up a pocket-sized onion and use part of information technology in the chili gravy, function of it in the cheese filling, and then I sprinkle a few on elevation of the enchiladas equally a garnish.
• All-Purpose Flour – The flour is used to thicken the chili gravy. If you don't desire to use gravy and then you could mix a couple of tablespoons of cornstarch with an equal amount of h2o to thicken the gravy. Information technology may modify the texture of the gravy slightly simply would still be delicious.
• Chili Powder – You can use whatever chili powder, just for a more accurate Tex-Mex, I recommend using Gebhardt's Chili Powder  (Yous tin can utilise the link to purchase it on Amazon.com.) Information technology includes not only chili pulverization but additional seasoning as well that provides delicious Tex-Mex flavor.
• Cumin– It is not Tex Mex or Mexican food if it doesn't have cumin.
• Oregano – You will need oregano, preferably Mexican oregano, but if y'all don't have that, feel gratuitous to use the oregano you have on hand.
• Garlic Powder – I utilize garlic powder in the seasoning. If you similar yous could utilise minced garlic and cook information technology with the ground beefiness after y'all add together chopped onions.
• Salt and Pepper – I similar to apply sea salt and freshly ground blackness pepper.
• Cayenne Pepper – This is optional. You can add a lilliputian cayenne pepper if you lot want to increment the spicy heat.
• Chicken Goop – You can utilise water, chicken broth, or beef goop. I like the flavor the craven broth adds. I discover that the beefiness broth may be besides much beef flavor. Craven broth is what I similar to use in the recipe.
• Corn Tortillas – If you can either purchase or make homemade corn tortillas, then those are the all-time. Nevertheless, you tin employ shop-bought corn tortillas if you lot don't accept access to homemade tortillas.
• Oil – You volition demand a little oil to oestrus the corn tortillas.

How To Make Tex Mex Beef Republic of chile Gravy Enchilada Sauce

1. Brown the 80/20 basis beef in a skillet over medium heat. When browned add chopped onion and melt for about 5 minutes. (If y'all use bacteria footing beefiness, yous volition demand to add together a couple of tablespoons of oil.)
2. Add chili pulverization, cumin, oregano (Mexican oregano preferably), garlic pulverisation, salt, and pepper and stir until seasoning covers all of the ground beefiness. (See the recipe menu below, just to a higher place the comments, for the specific amounts of each ingredient.)
3. Add the flour and stir in with the seasoned ground beef.
4. Pour in the craven broth and bring it upwardly to a eddy. Then lower the heat and let it simmer for almost 20 minutes, stirring occasionally.
5. When it thickens upwards, then it is gear up to pour over the cheese enchiladas.
6. Meanwhile, heat the corn tortillas in a little oil in a hot skillet or griddle over medium estrus. You want to only heat the corn tortillas for virtually thirty seconds to one minute on each side, just until the corn tortillas are soft but non long plenty to fry them. When the corn tortillas are soft and pliable, then remove them, bleed whatever excess oil, and place either in a tortilla warmer or on a plate with paper towels.

Assemble The Tex Mex Cheese Enchiladas

1. Ladle about a one-half cup of the chili gravy into the bottom of a 9×13 pan.
2. Add together about 1/iv cup of shredded cheddar cheese on the lower 3rd of the corn tortilla.
3. Then tightly curl the corn tortilla and place seam downward in the 9×13 baking dish. Repeat until you have rolled all enchiladas.
4. Pour the remaining chili gravy over the enchiladas, and sprinkle well-nigh 1 cup of shredded cheese evenly over the tiptop of the enchiladas.

Bake The Enchiladas

1. Broil the enchiladas in a preheated 400 degrees F oven for approximately xx minutes or until the cheese is melted and the enchiladas are hot and bubbles.

Serve The Enchiladas

• Top the enchiladas with chopped onions or chopped cilantro just before serving.

What To Serve With Tex Mex Enchiladas

• Mexican Rice  – Serve with a side of this Mexican Rice recipe.
• Pico De Gall0 Salsa – Use as a topping or as a side of fresh tomatoes, onions, garlic, and jalapeños with lime juice.
• Guacamole – This avocado dip is fabricated with fresh avocados, tomatoes, onions, garlic, and jalapeños is flossy, spicy, and perfect for a fiesta!
• Mexican Street Corn Salad – This recipe deconstructs the pop Mexican street food and serves it in a bowl, instead of as corn on the cob, and covers information technology with a fantastic chili lime cream sauce and cotija cheese.

Recipe Tips

• Alter the filling to beef and brand Tex Mex Beef Enchiladas. Use my Picadillo recipe without the "papas" or potatoes as the filling for the enchiladas. Otherwise, follow the instructions in this recipe to acme with the same chili gravy and cheese.
• Purchase the block of cheddar cheese and shred information technology yourself, (or get your significant other or kids to shred it), instead of buying pre-shredded cheese. Information technology will cook much better and take meliorate flavor.

Ofttimes Asked Questions (FAQs)

• How do I store the enchiladas?
  • Cover the pan with the remaining enchiladas with foil or plastic wrap and identify information technology in the fridge. Don't exit out on the counter for more than 2 hours.
• Can I freeze the enchiladas?
  • Yep! Place in an airtight, freezer-safe container and place in the freezer. You tin fifty-fifty bake the enchiladas from frozen. Yous will only need to add together a little more than time to the cooking time.
  • You can bake ii pans of enchiladas at once then freeze ane to serve later, or to accept to a friend.
• Tin I make the enchiladas ahead of fourth dimension?
  • Yep. You can make the enchilada sauce and get together the enchiladas with the sauce ahead of fourth dimension. And then cover and air-condition until about 30 minutes before you are fix to serve.  Then top with the shredded cheese and bake per instructions.

More Tex-Mex Recipes

• Tex Mex Beef Fajitas
• Picadillo Con Papas
• Enchiladas Rojas de Queso
• Migas

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Tex Mex Enchiladas with Chili Gravy Recipe

Tex-Mex Enchiladas with Chili Gravy are cheese enchiladas covered with a beef chili con carne gravy, or enchilada sauce, and lots and lots of gooey cheddar cheese!

Course Main Dishes

Cuisine American, Mexican, Tex-Mex

Keyword Cheese Enchiladas, Chili Gravy, Enchiladas, Tex-Mex Enchiladas

Prep Fourth dimension xx minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings four

Calories 569 kcal

Tex-Mex Enchiladas

• 3-1/two cups shredded cheddar or American cheese (I shredded an 12-ounce block of cheese)
• viii corn tortillas
• 1/2 loving cup chopped white onion

Cook Style Prevent your screen from going dark

Make the Chili Gravy

• Brown the 80/20 ground beef in a skillet over medium heat. When browned add chopped onion and cook for about v minutes. (If you use leaner ground beef, you will demand to add a couple of tablespoons of oil.)

• Add chili pulverization, cumin, oregano (Mexican oregano preferably), garlic powder, common salt, and pepper and stir until seasoning covers all of the basis beef.

• Add the flour and stir in with the seasoned ground beef.

• Cascade in the craven broth and bring it up to a boil. Then lower the estrus and let it simmer for virtually 20 minutes, stirring occasionally. When information technology thickens up, and so it is prepare to pour over the cheese enchiladas.

Estrus The Tortillas

• Meanwhile, heat the corn tortillas in a little oil in a hot skillet or griddle over medium heat. You want to just heat the corn tortillas for near 30 seconds to 1 minute on each side, just until the corn tortillas are soft but not long enough to fry them. When the corn tortillas are soft and pliable, then remove them, drain any excess oil, and place either in a tortilla warmer or on a plate with paper towels.

Tex Mex Enchiladas

• Preheat the oven to 400 degrees F.

• Ladle virtually a half cup of the chili gravy into the bottom of a ix×xiii pan.

• Add about 1/4 cup of shredded cheddar cheese on the lower 3rd of a corn tortilla. And then tightly roll the corn tortilla around the cheese and place seam side down in the nine×13 blistering dish. Repeat until you accept rolled all enchiladas.

• Cascade the remaining chili gravy over the enchiladas, and sprinkle nigh ane cup of shredded cheese evenly over the top of the enchiladas.

• Bake in a preheated oven for 20 minutes.

• Serve the enchiladas hot, and height with chopped onions or chopped cilantro simply before serving.

• Change the filling to beef and make Tex Mex Beef Enchiladas. Use my Picadillo recipe without the "papas" or potatoes as the filling for the enchiladas. Otherwise, follow the instructions in this recipe to top with the same chili gravy and cheese.
• Buy the cake of cheddar cheese and shred it yourself, (or go your significant other or kids to shred it), instead of buying pre-shredded cheese. It volition melt much ameliorate and have better flavour.

Calories: 569 kcal | Carbohydrates: 38 g | Protein: 41 one thousand | Fat: 29 g | Saturated Fat: 14 g | Cholesterol: 118 mg | Sodium: 738 mg | Potassium: 796 mg | Fiber: half-dozen thousand | Sugar: 3 chiliad | Vitamin A: 2268 IU | Vitamin C: 2 mg | Calcium: 407 mg | Atomic number 26: 6 mg

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Source: https://flavormosaic.com/tex-mex-enchiladas/

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