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