Jam Scott
Golden, bubbling cheese enchiladas drenched in a rich, smoky chili gravy are the ultimate Tex-Mex comfort food. This dish brings together soft corn tortillas filled with gooey cheddar and Monterey Jack, all smothered in a robust sauce made from chili powder, cumin, and a touch of garlic. It’s the kind of meal that turns a regular weeknight into a celebration.
What makes these enchiladas stand out is the balance of the hearty chili gravy with the melty cheese. Each bite is creamy, spicy, and deeply satisfying, evoking the warm vibes of a cozy Mexican cantina. Whether you’re making them for a family dinner or a weekend gathering, these enchiladas are bound to win hearts.
What Kind of Cheese Should I Use?
For the best melt and flavor, use a combination of sharp cheddar and Monterey Jack. Cheddar brings a bold, tangy kick, while Monterey Jack melts beautifully, giving you that irresistible cheese pull. If you like a little spice, pepper jack is a fun swap!
Ingredients for the Cheese Enchiladas with Chili Gravy
- Corn tortillas: Soft and flexible, they soak up the gravy and cradle the cheese perfectly.
- Sharp cheddar cheese: For its robust, tangy flavor that holds up against the chili gravy.
- Monterey Jack cheese: Adds creaminess and a great melt.
- Butter and flour: Together they make a roux, thickening the chili gravy into a silky sauce.
- Chili powder: The heart of the gravy, bringing warmth and spice.
- Ground cumin and garlic powder: Add earthy depth and a savory kick.
- Chicken or vegetable broth: Forms the base of the gravy, balancing out the spices.
- Salt and black pepper: Essential seasonings to bring everything to life.
- Fresh cilantro and sour cream (optional): For garnish, adding brightness and creaminess to the final dish.
How To Make the Cheese Enchiladas with Chili Gravy
Step 1: Make the Chili Gravy
In a saucepan, melt butter over medium heat and whisk in flour to create a roux. Stir constantly until golden. Add chili powder, cumin, and garlic powder, cooking briefly to bloom the spices. Gradually whisk in chicken or vegetable broth until smooth. Simmer until thickened, about 10 minutes. Season with salt and pepper.
Step 2: Prep the Tortillas and Cheese
Warm the corn tortillas to make them pliable — a quick toast on a skillet or wrapped in a damp towel in the microwave works well. Shred the cheddar and Monterey Jack cheese, mixing them together in a bowl.
Step 3: Assemble the Enchiladas
Spoon some chili gravy into a baking dish. Fill each tortilla with a handful of cheese, roll tightly, and place seam-side down in the dish. Repeat until the dish is full. Pour the remaining chili gravy generously over the top and sprinkle with the remaining cheese.
Step 4: Bake to Perfection
Bake at 375°F (190°C) for 20 minutes, or until the cheese is melted and bubbling. If you like a golden top, broil for an additional 2–3 minutes.
Step 5: Garnish and Serve
Top with fresh cilantro and a dollop of sour cream if desired. Serve hot and enjoy the cheesy, spicy goodness!
Serving and Storing Cheese Enchiladas with Chili Gravy
These enchiladas are best served piping hot, fresh from the oven, with a sprinkle of cilantro and a swirl of sour cream. Pair them with Mexican rice, refried beans, or a crisp green salad for a complete meal. Leftovers? They taste even better the next day! Simply cover and refrigerate for up to 3 days, or freeze tightly wrapped portions for up to 2 months. To reheat, warm in a 350°F (175°C) oven until heated through, or microwave individual servings.
Frequently Asked Questions
What’s the best way to keep tortillas from cracking?
Warm them before rolling! A quick toast in a skillet or a few seconds in the microwave wrapped in a damp towel works wonders.
Can I make this ahead of time?
Absolutely. Assemble the enchiladas, cover, and refrigerate for up to 24 hours. Bake when ready to serve.
Is it possible to make this vegetarian?
Yes! Use vegetable broth instead of chicken broth, and you’ve got a vegetarian-friendly dish.
Can I add meat or beans?
Definitely. Add seasoned ground beef, shredded chicken, or black beans to the cheese filling for extra heartiness.
How spicy is the chili gravy?
Mild to medium, depending on your chili powder. For extra heat, add a pinch of cayenne or chopped jalapeños.
Want More Dinner Ideas?
If you love these cheese enchiladas with chili gravy, you’ll probably enjoy these other favorites:
• Tender Beef Bao Buns for a soft, savory bite.
• Garlic Butter Steak with Cheesy Alfredo Tortellini when you crave something indulgent.
• Teriyaki Chicken with Mashed Potatoes and Roasted Veggies for a sweet-savory combo.
• Garlic Butter Beef Linguine in Creamy Parmesan Sauce to satisfy your pasta cravings.
• Korean BBQ Meatballs with Spicy Mayo Dip for a fun, bold twist.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add meat or stick to all cheese? Did you spice up the gravy?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter!
Cheese Enchiladas with Chili Gravy
- Total Time: 50 minutes
- Yield: 4-6 servings
Description
These cheese enchiladas with chili gravy are the ultimate Tex-Mex comfort dish, combining melty cheddar and Monterey Jack cheese rolled in soft corn tortillas, all smothered in a rich, homemade chili gravy. Perfect for family dinners or casual get-togethers.
Ingredients
12 corn tortillas
2 cups sharp cheddar cheese, shredded
2 cups Monterey Jack cheese, shredded
4 tablespoons butter
4 tablespoons all-purpose flour
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
3 cups chicken or vegetable broth
Salt and black pepper, to taste
Fresh cilantro, for garnish (optional)
Sour cream, for garnish (optional)
Instructions
- Melt butter in a saucepan over medium heat; whisk in flour to make a roux.
- Add chili powder, cumin, and garlic powder; cook for 1 minute.
- Slowly whisk in broth; simmer until thickened, about 10 minutes. Season with salt and pepper.
- Warm tortillas until pliable.
- Mix cheddar and Monterey Jack cheese in a bowl.
- Spread some chili gravy in a baking dish.
- Fill each tortilla with cheese, roll, and place seam-side down in dish.
- Pour remaining gravy over enchiladas; sprinkle with extra cheese.
- Bake at 375°F (190°C) for 20 minutes, or until bubbly; broil 2–3 minutes if desired.
- Garnish with cilantro and sour cream; serve hot.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
