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Chili Gravy Enchiladas Recipe

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4 from 30 reviews

These Chili Gravy Enchiladas feature tender corn tortillas filled with sautéed peppers, onions, and melted cheddar cheese, all smothered in a rich, spiced chili gravy and baked to perfection. A comforting, flavorful Mexican-inspired dish perfect for any occasion.

Ingredients

Chili Gravy

  • ¼ cup vegetable oil
  • ¼ cup all-purpose flour
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cumin
  • 2 tablespoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • 2 cups beef stock

Enchiladas

  • 12 corn tortillas
  • ¼ cup vegetable oil + 1 tablespoon
  • 2 peppers, various types, sliced thin
  • ½ onion, diced (reserve a few tablespoons for topping)
  • 3 cups cheddar cheese, grated
  • Olive oil, a drizzle (about 1 tablespoon for sautéing veggies)
  • Pinch of salt

Instructions

  1. Preheat and Prepare Gravy: Preheat your oven to 400 °F. In a medium pot over medium heat, whisk together ¼ cup vegetable oil and ¼ cup all-purpose flour. Keep whisking continuously for about 5 minutes until the mixture turns a light tan color.
  2. Add Spices and Stock: Whisk in black pepper, kosher salt, cumin, chili powder, paprika, oregano, and cayenne pepper. Cook for another 30 seconds, then slowly whisk in 2 cups beef stock in a thin stream. Bring the gravy to a gentle simmer and cook for 2-3 minutes until thickened, whisking occasionally.
  3. Sauté Vegetables: Slice the peppers thinly. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the peppers, diced onion (reserve a few tablespoons for topping), and a pinch of salt. Cook the vegetables until just softened, about 2-3 minutes, then remove from heat.
  4. Heat Tortillas: In another large skillet, heat ¼ cup vegetable oil over medium heat. Working one tortilla at a time, warm each tortilla by frying for about 5-10 seconds on each side until flexible but not crispy. Drain on paper towels. Repeat with all tortillas.
  5. Assemble Enchiladas: Take one warm tortilla, add a portion of the sautéed peppers and onions, followed by a small handful of grated cheddar cheese. Roll the tortilla tightly and set aside. Repeat until all tortillas are filled and rolled.
  6. Prepare Baking Dish: Lightly oil a 9×13-inch baking dish with 1 tablespoon vegetable oil. Pour ½ cup of the chili gravy into the bottom of the dish to prevent sticking.
  7. Arrange Enchiladas: Place the rolled enchiladas seam-side down into the baking dish, fitting as many as possible (minimum 12). Pour the remaining chili gravy over the enchiladas generously. Top with the leftover grated cheese and reserved diced onions.
  8. Bake: Bake the enchiladas in the preheated 400 °F oven for 15 minutes, until the cheese is melted and bubbly.
  9. Serve: Let the enchiladas cool briefly before serving. Optionally, serve with extra chili gravy on the side.

Notes

  • Warming the tortillas in oil makes them pliable and prevents cracking when rolling.
  • You can substitute vegetable or chicken stock for the beef stock if preferred for a lighter flavor.
  • Adjust cayenne pepper to control the spiciness of the chili gravy.
  • Leftover gravy can be refrigerated and used as a flavorful sauce for other dishes.
  • For a vegetarian version, replace beef stock with vegetable stock and omit any meat-based ingredients if added.

Find it online: https://flavorspath.com/chili-gravy-enchiladas-recipe/