Tex-Mex Cheese Enchiladas
Enchiladas de Queso con Chili Gravy·(en-chee-LAH-dahs deh KEH-soh kohn CHIL-ee GRAY-vee)
La Tamalada y Las Fiestas: Gathering Around the Holiday Table
A 9x13 Pyrex dish sits heavy on the trivet, a bubbling pan of cheese enchiladas smothered in a red chili gravy, the cheese bubbles blistering across corn tortillas, an ingenious weeknight masterpiece forged by Tejano grandmothers from Anglo supermarket staples—flour, beef broth, and supermarket cheddar. Forget whatever pristine white-cheese fantasy purists try to sell you. Slide a metal spatula under the center row, lift out a messy portion, and pass the plate.
Before you start
Grate your own cheese from a block.
Pre-shredded bagged cheeses are coated in anti-caking agents that ruin the smooth, molten texture required for a proper cheese enchilada.
Ingredients
- vegetable oil or pork lard1/4 cup
- all-purpose flour1/4 cup
- Texas-style dark chili powder3 tbsp
- ground cumin1 tsp
- garlic powder1 tsp
- dried Mexican oregano1/2 tsp
- kosher salt1/2 tsp
- ground black pepper1/2 tsp
- beef broth2 cup
- vegetable oil1/2 cup
- corn tortillas12 small
- processed American cheese or mild yellow cheddar1 lb
- white onion1 med
Method
- 01
Build the roux to form the sauce's foundation.
Heat the 1/4 cup of oil or lard in a medium skillet over medium heat, then sprinkle in the flour while whisking continuously. Cook for 3 to 5 minutes until the raw flour smell dissipates and the mixture turns the color of light peanut butter.
- 02
Bloom the spices in the hot fat.
Add the chili powder, cumin, garlic powder, oregano, salt, and pepper to the roux. Whisk constantly for about 30 to 60 seconds until highly fragrant and a thick paste forms, taking care not to let it burn.
- 03
Simmer the chili gravy.
Gradually pour in the beef broth while whisking vigorously to prevent lumps, bring to a gentle simmer, and reduce the heat to low. Let it gently bubble for 10 to 15 minutes until it thickens into a rich, dark gravy that coats the back of a spoon, then remove from the heat.
- 04
Briefly fry the tortillas to create a protective barrier.
Preheat your oven to 400°F. Heat the 1/2 cup of oil in a small skillet over medium-high heat and, using tongs, pass each corn tortilla through the hot oil for exactly 10 seconds per side. Blot briefly on paper towels; this crucial step makes them pliable and prevents them from absorbing the gravy and dissolving into mush.
- 05
Assemble and roll the enchiladas.
Spread about 1/2 cup of the chili gravy onto the bottom of a 9x13-inch baking dish. Place a generous 1/4 cup of the shredded cheese and a small pinch of diced onions in a line down the center of each softened tortilla, roll tightly like a cigar, and place seam-side down in the dish.
- 06
Smother and bake until bubbling.
Pour the remaining chili gravy evenly over the rolled tortillas, then scatter the remaining cheese and a handful of diced onions over the top. Bake uncovered for 10 to 15 minutes, just until the sauce is furiously bubbling around the edges and the cheese is completely melted.
Notes
Respect the cheese choice.
Aged cheddars will split and turn greasy under the high heat of the oven. Stick to processed American, Velveeta, or a very mild, high-moisture yellow cheddar for the authentic, oozing pull.
Serve with the philosophically correct sides.
To honor the Tejano roots, serve these piping hot alongside pinto beans—never black beans—and Mexican red rice.
From Cook Tex-Mex.