Indulge in a Tex-Mex delight with our Cheese Enchiladas featuring a rich, homemade Chili Gravy. These enchiladas are a flavorful fusion of gooey cheese and zesty spices, wrapped in warm flour tortillas. Prepare for a culinary adventure that will transport your taste buds south of the border!
In our household, these Cheese Enchiladas with Chili Gravy have become the stuff of legend. It all started when my husband took his first bite and immediately declared them the best enchiladas he had ever tasted. Since then, they’ve become a regular request for family dinners and special occasions alike. There’s something magical about the way the homemade chili gravy blends with the melted cheese, creating a harmony of flavors that keeps us coming back for more. Whether it’s a cozy dinner for two or a festive gathering with friends, these enchiladas always steal the show.
Selling Points:
Why This Recipe for Cheese Enchiladas is a Must-Try:
- Homemade Chili Gravy: Elevate your enchiladas with a rich and flavorful homemade chili gravy, crafted with a blend of spices that will tantalize your taste buds.
- Gooey Cheese Goodness: Dive into layers of melted mozzarella and cheddar cheese, creating a creamy and indulgent filling that’s simply irresistible.
- Versatile Toppings: Customize your enchiladas with your favorite toppings like fresh lettuce, juicy tomatoes, and tangy sour cream for a personalized Tex-Mex experience.
Ingredients:
Chili Gravy:
- 28 grams (2 tbsp) bacon grease
- 28 grams (2 tbsp) flour
- 60 ml (1/4 cup) chicken broth
- 415 ml (1 3/4 cup) water
- 45 grams (3 tbsp) tomato paste
- 15 grams (1 tbsp) chili powder
- 10 grams (2 tsp) cumin
- 5-10 grams (1-2 tsp) salt, to taste
- 5 grams (1 tsp) garlic powder
- 2.5 grams (1/2 tsp) oregano
- 2.5 grams (1/2 tsp) black pepper
- 1 gram (1/4 tsp) achiote paste
- smallest pinch of sugar
Enchiladas:
- 255 grams (2 1/4 cups) shredded mozzarella cheese
- 4 burrito-size flour tortillas
- 30 grams (1/4 cup) shredded cheddar cheese
- 15 grams (1 tbsp) cilantro, minced
- chopped lettuce, tomato, sour cream (toppings- optional)
Directions:
- Prepare Chili Gravy: In a medium skillet, heat bacon grease over medium-high heat. Add flour and cook, stirring constantly, for 1-2 minutes until lightly browned. Add chicken broth and stir until a clumpy ball forms. Gradually add water, stirring continuously until smooth. Mix in tomato paste, chili powder, cumin, salt, garlic powder, oregano, black pepper, achiote paste, and a pinch of sugar. Simmer over low heat for 10-15 minutes, stirring occasionally. Refrigerate overnight or use immediately after warming in a skillet.
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Assemble Enchiladas: Spread about 1/2 cup of chili gravy on the bottom of an 8-inch square pan. Microwave tortillas for 1 minute, then place them on a clean surface. Spoon 1/2 cup of mozzarella cheese onto each tortilla, roll them up, and place them seam side down in the prepared pan. Pour the remaining chili gravy over the enchiladas and top with remaining mozzarella and shredded cheddar cheese.
- Bake: Bake in the preheated oven for 10 minutes or until the cheese is melted and bubbly. Be careful not to over-bake to prevent dryness.
- Serve: Divide the enchiladas between 2 plates and top with minced cilantro, chopped lettuce, tomato, and sour cream if desired. Serve immediately and enjoy the cheesy goodness!
Notes:
- For a spicier kick, add diced green chilies or jalapeños to the filling.
- Feel free to substitute the cheeses with your favorites like Monterey Jack or pepper jack for added flavor variation.
- Leftover chili gravy can be stored in an airtight container in the refrigerator for up to 3 days or frozen for future use.
