Cheese Enchiladas with Chile Gravy

About this recipe

Cheese enchiladas with chile gravy are the soul of Tex-Mex: corn tortillas rolled with yellow cheddar cheese and drenched in the iconic Texan chile gravy sauce — that blend of ancho chili powder, stock and flour that is the base of all restaurant Tex-Mex. Served with red rice and refried beans.

1. 1

   Make the chile gravy: melt the butter in a pan. Add the flour and toast for 2 minutes, stirring to make a roux. Add the ancho chili powder, cumin, garlic powder and oregano.

   💡 The roux should turn a light brown colour to cook out the raw flour taste.

2. 2

   Pour in the beef stock gradually, whisking constantly to prevent lumps. Cook over medium heat for 8-10 minutes until thickened. Season with salt.

   💡 Chile gravy should have the consistency of a thick sauce, not a soup.

3. 3

   Preheat the oven to 180°C. Heat 2 cm of oil in a skillet. Pass each tortilla through the hot oil for 10 seconds per side to make them pliable.

4. 4

   Briefly dip each tortilla into the warm chile gravy to coat it. Place 2 tablespoons of grated cheddar in the centre and roll up.

   💡 The cheese should go inside and also on top.

5. 5

   Place the enchiladas in a baking dish, cover with the remaining chile gravy and sprinkle over cheese. Bake for 15 minutes until bubbling.

6. 6

   Serve immediately with chopped onion, Tex-Mex red rice and refried beans.

   💡 Authentic Tex-Mex enchiladas don't have sour cream or shredded lettuce.