Cheese Enchiladas With Chili Gravy

Name: Cheese Enchiladas With Chili Gravy
Total time: 1 h
Yield: 4 to 6 servings
Cuisine: southwestern
Ingredients: 1/4 cup neutral oil, like canola, or use lard or chicken or beef fat; 1/4 cup all-purpose flour; 1 teaspoon kosher salt, or to taste; 1/2 teaspoon ground black pepper, or to taste; 1 1/2 teaspoons garlic powder; 2 teaspoons ground cumin; 1/2 teaspoon dried oregano, ideally Mexican oregano; 2 tablespoons chile powder; 2 cups chicken broth, ideally homemade or low-sodium if store-bought; 1/2 cup neutral oil, like canola; 12 yellow corn tortillas; 3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta; 1 medium-size white onion, peeled and chopped

Recipe from Robb Walsh

Adapted by Sam Sifton

Updated Jan. 11, 2023

Cheese Enchiladas With Chili Gravy — Melina Hammer for The New York Times

Total Time: 1 hour
Rating: 4(808)
Comments: Read comments

Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston. You can find similar ones served all over South Texas, often served with rice and refried beans. I think it’s an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper. Make sure to leave some bare tortilla peeking out on each side of the gravy and cheese so it grows crackly and awesome. —Sam Sifton

Featured in: Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table

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Ingredients

Yield:4 to 6 servings

For the Chili Gravy

¼cup neutral oil, like canola, or use lard or chicken or beef fat
¼cup all-purpose flour
1teaspoon kosher salt, or to taste
½teaspoon ground black pepper, or to taste
1½teaspoons garlic powder
2teaspoons ground cumin
½ teaspoon dried oregano, ideally Mexican oregano
2tablespoons chile powder
2cups chicken broth, ideally homemade or low-sodium if store-bought

For the Enchiladas

½cup neutral oil, like canola
12yellow corn tortillas
3cups shredded Cheddar cheese, or a mixture of 1½ cups Cheddar cheese and 1½ cups American cheese, like Velveeta
1medium-size white onion, peeled and chopped

Ingredient Substitution Guide

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Preparation

Step 1
Prepare the chili gravy: In a medium sauté pan set over medium-high heat, heat oil or fat until it begins to shimmer. Whisk in flour and stir continuously until it turns into a light brown roux, roughly the color of coffee ice cream, about 10 minutes.
Step 2
Add salt, pepper, garlic powder, cumin, oregano and chile powder and whisk to combine, then continue whisking for another minute or so, until roux becomes fragrant.
Step 3
Add chicken broth, slowly, ½ cup at a time, whisking until sauce begins to thicken. Turn heat to low and let sauce simmer an additional 15 minutes or so. Add broth as needed to adjust the thickness of the gravy. Keep warm.
Step 4
Heat oven to 450 degrees.
Step 5
Prepare the tortillas: In a medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 to 15 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Step 6
Using a ladle, put about ½ cup chili gravy in the bottom of an 8-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, then place it seam-side down in the pan, nestling each one against the last. Ladle chili gravy over the top of the rolled tortillas and sprinkle remaining cheese over the top.
Step 7
Transfer to oven and bake until sauce bubbles and cheese is melted, approximately 10 to 15 minutes. Sprinkle chopped onions over top and serve immediately.

Ratings

4 out of 5

808 user ratings

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Comments

LInda Abbey7 years ago

Ann-agree. While the oil fry technique is traditional, instead try covering the tortilla stack with damp paper or cloth towel, and heating for 30 sec or so in the microwave until pliable. Careful not to overheat, as they'll dry out quickly. This way, the tortillas are easy to fill and roll, and you won't miss the oil. Done it this way for years.

Linda Rosario7 years ago

Want to eliminate most of the fat but have a pliable and toasted tortilla? Put tortillas on a sheet pan and spray both sides with a neutral vegetable spray. Bake briefly (12 minutes) in a 375 oven til slightly puffed. Then dip tortillas in your chosen sauce and proceed with your recipe. ( I do this with my mole sauce chicken enchiladas).

Janet7 years ago

In Mexico, they heat them up on the stove top in a dry frying pan, ( or in a small aluminum pizza pan on the stove top used solely for this) just flip them over several times . They also put them in little cloth "cozies" to keep them warm and pliable. I asked my hostess if she ever fried her tortillas, and she said only for chilaquiles.

Theresa15 hours ago

To avoid frying, I dip the tortillas in the warmed sauce. Sprinkled the onions on the cheese before rolling and, to avoid heating up the kitchen, baked in the Weber Q grill, lid closed. We used flour tortillas. Served with refried beans mixed with chopped green onions and hot sauce, along with sliced avocados. We make these often because they’re so easy, quick (in a hurry, I used Fronterra red sauce) and delicious.

TGP Italy4 months ago

I'm San Antonio, born and bred, and I have lived in Europe for 25 years. Making this is like being teleported through space and time. Even more surprising is how much my Italian guests love it, too. Years ago, people here sniffed at the very idea of Texas Mexican cooking. In so many ways, we live in a diminished world, but for this evolution, I can say thank you, Internet.

Ariel7 months ago

Found this to be delightful. Following others’ suggestions, I did not fry the tortillas - I wrapped them in foil and let them heat in a warm oven while I prepped the sauce. Used the cheeses I had on hand; mozzarella and extra sharp cheddar. Perfect blend!

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