Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 (6-inch) corn tortillas
- 10 oz sharp cheddar, shredded
- 4 oz American cheese, diced or torn
- 1/2 cup finely diced white onion, plus more for optional filling
- 3/4 cup neutral oil (divided: 1/4 cup for gravy, up to 1/2 cup for softening tortillas; you won’t use it all)
- 1/4 cup all-purpose flour
- 2 tbsp chili powder (Tex-Mex blend)
- 2 tsp ground cumin
- 1 1/2 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp dried Mexican oregano
- 1/2 tsp ground black pepper
- 1 1/4 tsp kosher salt (plus more to taste)
- 3 cups low-sodium beef broth
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- Optional: chopped cilantro for garnish
Do This
- 1. Heat oven to 375°F. Shred cheddar, dice American, and finely chop white onion.
- 2. Make gravy: whisk 1/4 cup oil and 1/4 cup flour over medium heat 3–4 min (peanut color). Stir in spices and tomato paste 30 sec; whisk in 3 cups beef broth. Simmer 10–12 min until thick; finish with 1 tsp Worcestershire and salt to taste.
- 3. Soften tortillas: quickly fry each in hot oil (325–350°F) 5–7 sec per side; drain and keep warm. Microwave option: wrap in damp towel 45–60 sec.
- 4. Sauce a 9×13-inch dish with 1/2 cup gravy. Fill each tortilla with about 1/3 cup cheese (and a pinch of onion if you like); roll seam-side down.
- 5. Smother with 1 3/4–2 cups gravy; sprinkle 1/2 cup cheese. Cover with foil; bake 12 min, then uncover and bake 3–5 min or broil 1–2 min until bubbling.
- 6. Rest 5 min. Top generously with diced white onion (and cilantro). Serve hot.
Why You’ll Love This Recipe
- Classic Texas café vibes: soft corn tortillas, gooey cheese, and rich, beefy chili gravy.
- Weeknight-friendly: simple pantry spices and a one-pan gravy that comes together fast.
- Customizable heat: keep it mild or kick it up with a pinch of cayenne or chipotle.
- Comfort food perfection: melty cheddar-American combo with that signature diced white onion finish.
Grocery List
- Produce: 1 medium white onion, optional fresh cilantro
- Dairy: 10 oz sharp cheddar, 4 oz American cheese
- Pantry: 8 corn tortillas (6-inch), neutral oil, all-purpose flour, chili powder, ground cumin, sweet paprika, garlic powder, dried Mexican oregano, black pepper, kosher salt, low-sodium beef broth, tomato paste, Worcestershire sauce
Full Ingredients
Chili Gravy (about 3 cups)
- 1/4 cup neutral oil (canola, vegetable, or light olive)
- 1/4 cup all-purpose flour
- 2 tbsp chili powder (Tex-Mex style blend)
- 2 tsp ground cumin
- 1 1/2 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp dried Mexican oregano, crushed between fingers
- 1/2 tsp ground black pepper
- 1 1/4 tsp kosher salt, plus more to taste
- 3 cups low-sodium beef broth
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
Enchiladas
- 8 corn tortillas (6-inch)
- 10 oz sharp cheddar, shredded
- 4 oz American cheese, diced or torn into small pieces
- 1/4 cup finely diced white onion (optional, for inside the rolls)
To Soften the Tortillas
- Up to 1/2 cup neutral oil for quick-frying (you will not use it all), or microwave method with a damp towel
For Topping
- 1/2 cup finely diced white onion
- 2 tbsp chopped fresh cilantro (optional)
Step-by-Step Instructions
Step 1: Preheat and Prep
Heat oven to 375°F. Shred the cheddar and dice or tear the American cheese into small pieces so it melts evenly. Finely dice the white onion. Have a 9×13-inch baking dish ready.
Step 2: Make the Chili Gravy
In a medium saucepan over medium heat, whisk together 1/4 cup oil and 1/4 cup flour. Cook, whisking constantly, until smooth and the color turns deep peanut, 3–4 minutes. Add chili powder, cumin, paprika, garlic powder, oregano, black pepper, and tomato paste. Stir for 30 seconds until fragrant.
Slowly whisk in the beef broth, a splash at a time at first to avoid lumps, then the rest. Bring to a simmer and cook, whisking occasionally, until thick enough to coat the back of a spoon (nappe), 10–12 minutes. Stir in Worcestershire and 1 1/4 tsp salt; taste and adjust seasoning. Keep warm over low heat; it should be pourable but not thin. If it gets too thick, whisk in a tablespoon or two of water.
Step 3: Soften the Tortillas
Heat about 1/4 inch of neutral oil in a small skillet to 325–350°F. Using tongs, dip each tortilla in the hot oil for 5–7 seconds per side—just until pliable. Drain briefly on paper towels and keep warm wrapped in foil. Alternatively, stack the tortillas, wrap in a damp kitchen towel, and microwave 45–60 seconds until steamy and flexible.
Step 4: Fill and Roll
Spread 1/2 cup of the chili gravy in the bottom of the 9×13-inch baking dish. Working one at a time, place a warm tortilla on your board, add about 1/3 cup combined cheeses down the center (add a small pinch of diced onion if you like), and roll snugly. Arrange seam-side down in the dish. Repeat with all tortillas.
Step 5: Smother and Bake
Pour 1 3/4 to 2 cups of the chili gravy evenly over the rolled enchiladas. Sprinkle about 1/2 cup of the remaining cheese on top. Cover tightly with foil and bake for 12 minutes. Remove foil and bake uncovered for 3–5 minutes more, or broil 1–2 minutes, until the cheese is bubbling and the edges are lightly browned.
Step 6: Finish and Serve
Let the enchiladas rest for 5 minutes so they set. If you like extra saucy enchiladas, warm the remaining gravy and spoon a little over the top. Shower generously with finely diced white onion and sprinkle with cilantro. Serve hot.
Pro Tips
- Thickness check: The gravy should coat a spoon. Too thin? Simmer a few extra minutes. Too thick? Whisk in a splash of water or broth.
- Cheese matters: The cheddar brings sharpness while American guarantees perfect melt. If shredding cheddar at home, chill the block 10 minutes first for cleaner shreds.
- Tortillas tear when cold: Keep them warm and pliable as you roll by wrapping them in a towel or foil.
- Use quality chili powder: A good Tex-Mex blend (not pure ground chile only) delivers depth without harsh heat.
- Make it your own: A pinch of cayenne or chipotle powder adds gentle heat without overpowering the gravy.
Variations
- Ground Beef Enchiladas: Brown 1/2 lb finely crumbled ground beef. Use 1–2 tbsp drippings in the roux and fold a few tablespoons of the cooked beef into the gravy for texture.
- Onion-Lovers: Add 1–2 tbsp diced white onion inside each enchilada before rolling for extra bite.
- Cheese Swap: Try a 50/50 mix of sharp cheddar and Colby-Jack, keeping a few pieces of American for that classic Tex-Mex melt.
Storage & Make-Ahead
Gravy can be made 4 days ahead (refrigerate) or 3 months ahead (freeze); rewarm gently and thin as needed. Assemble enchiladas up to 24 hours in advance; cover and refrigerate. Bake directly from cold at 375°F for 18–22 minutes until hot and bubbly. Leftovers keep 3 days refrigerated. Reheat covered at 325°F for 15–20 minutes or microwave 60–90 seconds per portion, adding a spoonful of extra gravy to keep them moist.
Nutrition (per serving)
Approximate for 2 enchiladas: 680 calories; 29 g protein; 38 g fat; 43 g carbohydrates; 3 g fiber; 1250 mg sodium. Values will vary with brands and exact oil absorption.
