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Cheese Enchiladas with Chili Gravy

Cheese Enchiladas with Chili Gravy
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Cheese Enchiladas with Chili Gravy combine tender corn tortillas filled with a rich blend of melted cheeses and smothered in a bold, smoky chili gravy. This comforting Mexican-inspired dish balances creamy cheese and perfectly spiced sauce, making it ideal for weeknight dinners or family gatherings. Easy to prepare with simple pantry staples yet full of deep flavor and just the right heat, these enchiladas bring warmth and satisfaction to your table.

Ingredients

For the Enchiladas

  • Corn tortillas – enough for 8 enchiladas (about 8-10 tortillas)
  • Cheese blend (shredded sharp cheddar and Monterey Jack) – 3 cups

For the Chili Gravy

  • Butter – 3 tablespoons
  • Onion (finely chopped) – 1 medium
  • Garlic (minced) – 2 cloves
  • All-purpose flour – 3 tablespoons
  • Beef or chicken broth – 2 ½ cups
  • Chili powder – 2 tablespoons
  • Ground cumin – 1 teaspoon
  • Salt – 1 teaspoon (adjust to taste)
  • Black pepper – ½ teaspoon

Instructions

  1. Prepare the Chili Gravy: Melt butter in a pan over medium heat. Add finely chopped onions and garlic and sauté until fragrant and translucent. Stir in the flour and cook for 1 minute to create a roux and remove any raw flour taste. Gradually whisk in the beef or chicken broth, ensuring the mixture is smooth. Add chili powder, ground cumin, salt, and pepper, then simmer gently until the gravy thickens and the flavors deepen.
  2. Soften the Tortillas: Warm the corn tortillas briefly in a dry skillet or microwave until they are soft and pliable to prevent tearing when rolling.
  3. Assemble the Enchiladas: Place a generous layer of the cheese blend on each tortilla, then roll tightly. Arrange the rolled enchiladas seam-side down in a baking dish, fitting them snugly side by side.
  4. Pour the Chili Gravy Over the Enchiladas: Evenly pour the prepared chili gravy over the enchiladas, making sure it soaks into the tortillas and coats the cheesy filling.
  5. Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for about 20 minutes until the cheese is melted and the gravy is bubbly and slightly thickened.

Notes

  • Use freshly shredded cheese to ensure better melting and prevent clumps.
  • Always warm tortillas before rolling to avoid cracking or tearing.
  • Simmer the chili gravy slowly to intensify flavors without bitterness.
  • Do not overfill enchiladas to keep them intact during baking.
  • Let the dish rest for 5 minutes after baking to allow the gravy to settle and flavors to meld.

Nutrition

Keywords: cheese enchiladas, chili gravy, Mexican comfort food, cheesy enchiladas, spicy sauce, baked enchiladas, corn tortillas, easy enchiladas

Find it online: https://dailydishez.com/cheese-enchiladas-with-chili-gravy/