Name: Cheese Enchiladas with Chili Gravy
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 12 corn tortillas; 2 cups shredded sharp cheddar cheese; 1 cup shredded Monterey Jack cheese; 3 tablespoons butter or neutral oil; 3 tablespoons all-purpose flour; 3 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; 2 cups vegetable or chicken broth; 1 teaspoon salt; 1/2 teaspoon ground black pepper; Fresh cilantro for garnish (optional)

I’ve made these Cheese Enchiladas with Chili Gravy more times than I can count, and each time they feel like home. There’s something incredibly comforting about warm corn tortillas stuffed with melty cheese, swimming in a rich, smoky, homemade chili gravy. This isn’t your average Tex-Mex fare—it’s deeper, spicier, and absolutely addicting. Whether it’s a casual weeknight dinner or a dish I bring to a family gathering, these enchiladas always disappear fast.

What makes this dish special for me is the nostalgic, diner-style chili gravy that clings to each bite. It’s got just enough spice, a deep savory flavor, and the kind of texture that lets it soak into the tortillas without making them soggy. I’ve tested versions with different cheeses, adjusted the heat levels, and played with spice blends until I landed on this version—and now I can’t imagine going back.

Why You’ll Love These Cheese Enchiladas with Chili Gravy

These enchiladas are pure comfort. The chili gravy has that old-school, Tex-Mex flavor with a punch of chili powder, garlic, and a rich roux base that makes it thick and velvety. The cheese inside is gooey and satisfying, and the dish as a whole hits all the right notes: spicy, creamy, and savory. Plus, it’s a great recipe to make ahead, and you can customize the fillings or spice levels to fit your taste. Whether you’re serving meat-lovers, vegetarians, or picky eaters—everyone loves these.

What Kind of Cheese Should I Use for Cheese Enchiladas with Chili Gravy?

When it comes to cheese, I always go for a blend. A sharp cheddar gives that nostalgic Tex-Mex punch, while Monterey Jack brings creaminess and better meltability. If I’m feeling indulgent, I’ll throw in some Oaxaca cheese or even a bit of queso fresco for texture. What’s most important is that the cheese melts well and brings a bold flavor—this dish doesn’t need bland. Pre-shredded works in a pinch, but if you have time, shred it yourself for a smoother melt and better taste.

Options for Substitutions

Don’t worry if you’re missing a few things—you can swap ingredients without losing the soul of the dish.

Cheese: If cheddar or Jack aren’t your thing, try pepper jack for a kick, or mozzarella for stretch.
Chili Powder: No chili powder? A blend of paprika, cumin, cayenne, and garlic powder can work in a pinch.
Tortillas: While corn is traditional (and highly recommended), flour tortillas can be used—they’ll just be softer and more burrito-like.
Butter/Oil for Roux: Either one will do. I usually use butter for flavor, but neutral oils like canola or avocado work too.
Vegetarian version: This recipe is already meat-free, but you can easily veganize it with dairy-free cheese and plant-based butter or oil.

Ingredients for Cheese Enchiladas with Chili Gravy

Corn Tortillas
These are essential for that authentic texture and flavor. They hold up well under the gravy and crisp just slightly around the edges when baked.
Shredded Cheddar Cheese
This brings the classic sharp flavor you expect from Tex-Mex enchiladas. It melts beautifully and pairs perfectly with the chili gravy.
Monterey Jack Cheese
Creamier and milder than cheddar, Jack balances the sharpness and adds that smooth, gooey interior.
Butter or Oil
Used to make the roux for the chili gravy. Butter adds richness, while oil keeps things neutral.
All-Purpose Flour
Essential to thicken the chili gravy. It forms the base when whisked into the fat to make a roux.
Chili Powder
The star of the sauce—it delivers bold, earthy heat. Make sure it’s fresh for maximum flavor.
Ground Cumin
Adds a warm, smoky background note that complements the chili powder.
Garlic Powder
For a savory depth that rounds out the sauce.
Onion Powder
A subtle sweetness and umami that balances the chili gravy.
Dried Oregano
Gives the sauce a hint of herbal brightness and adds complexity.
Vegetable Broth or Chicken Broth
This thins out the roux into a rich gravy. Use vegetable broth for a vegetarian version.
Salt & Black Pepper
Seasoning is everything—taste and adjust to bring out the bold, savory profile of the sauce.
Fresh Cilantro (optional for garnish)
A little freshness on top helps cut through the richness and adds a pop of color.

Step 1: Prep the Tortillas

Start by warming your corn tortillas so they’re pliable and won’t crack when rolled. I usually heat them in a dry skillet for about 20–30 seconds on each side, or wrap them in a damp paper towel and microwave for 30 seconds.

Step 2: Make the Chili Gravy

In a saucepan over medium heat, melt the butter or oil. Whisk in the flour and cook for about 1 minute until it forms a light roux. Add the chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper. Stir well, then slowly whisk in the broth to avoid lumps. Bring to a simmer and let it cook for 10 minutes, stirring occasionally, until thickened and velvety.

Step 3: Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Lightly grease a baking dish. Pour a thin layer of chili gravy into the bottom of the dish. Fill each tortilla with a generous amount of the cheese mixture, roll them up, and place seam-side down in the dish.

Step 4: Cover with Sauce and More Cheese

Pour the rest of the chili gravy evenly over the enchiladas, making sure they’re fully covered. Sprinkle more shredded cheese on top for that irresistible cheesy crust.

Step 5: Bake

Cover the baking dish loosely with foil and bake for 15 minutes. Then remove the foil and continue baking for another 10 minutes, or until the cheese is bubbling and slightly golden on top.

Step 6: Garnish and Serve

Once out of the oven, let the enchiladas rest for 5 minutes. Garnish with chopped cilantro or sliced green onions if desired, and serve warm.

How Long to Cook the Cheese Enchiladas with Chili Gravy

Once assembled, the enchiladas need about 25 minutes in the oven at 375°F (190°C). Covering them for the first 15 minutes helps everything heat evenly and prevents the cheese from over-browning. Uncovering them for the final 10 minutes allows the top to melt and develop a light golden crust. Don’t forget to let them rest for about 5 minutes before serving—that gives the sauce a moment to settle and the flavors to deepen.

Tips for Perfect Cheese Enchiladas with Chili Gravy

Warm the Tortillas First: This prevents them from tearing when you roll them and helps them soak in the sauce better during baking.
Use Fresh Spices: Chili powder loses its punch over time. For bold, rich flavor, make sure your spices are no older than 6 months.
Shred Your Own Cheese: Pre-shredded cheese has anti-caking agents that prevent smooth melting. For the best texture, shred your own.
Don’t Overfill the Tortillas: Too much cheese can cause the tortillas to burst open. Use just enough to fill without crowding.
Thin the Gravy If Needed: If your gravy is too thick after simmering, whisk in a splash of broth to loosen it up before pouring it on the enchiladas.
Bake Covered First: This keeps the enchiladas moist and ensures even heating. Removing the foil later helps achieve that perfect cheesy top.
Let Them Rest Before Serving: It’s tempting to dig in right away, but a few minutes of rest time improves the texture and keeps everything intact.

Watch Out for These Mistakes While Cooking

Skipping the Roux Step: The chili gravy needs that flour-fat base to achieve the right thickness and depth. Don’t rush it or skip it.
Using Cold Tortillas: Cold, stiff tortillas will tear when rolled. Always warm them before assembling.
Pouring Gravy on Cold: If your chili gravy cools too much before assembling, it won’t spread well or soak into the tortillas properly. Keep it warm or reheat it gently.
Overstuffing the Enchiladas: It’s easy to get excited with the cheese, but too much filling will cause them to open or leak during baking.
Not Prepping the Baking Dish: A light layer of chili gravy on the bottom keeps the enchiladas from sticking and adds flavor to the base.
Baking Too Long: Overbaking can dry out the cheese and make the tortillas tough. Keep an eye on them after removing the foil.

What to Serve With Cheese Enchiladas with Chili Gravy?

Mexican Rice

A classic and colorful side that balances the richness of the enchiladas with its tomato and garlic notes.

Refried Beans

Creamy and hearty, they complement the texture of the enchiladas and make the meal extra satisfying.

Guacamole

The cool creaminess of avocado with lime and cilantro brings a fresh contrast to the spicy gravy.

Pico de Gallo

Fresh tomato salsa adds brightness and crunch—especially welcome with the deep, smoky sauce.

Jalapeño Cornbread

If you’re skipping tortillas on the side, this sweet-spicy bread is a fun alternative.

Mexican Street Corn (Elote)

Sweet corn with crema, chili powder, and cotija cheese offers a playful and tangy flavor pairing.

Simple Green Salad with Lime Vinaigrette

A light, acidic salad cuts through the richness and keeps the plate balanced.

Horchata or Agua Fresca

A cool, cinnamon rice drink or fruity agua fresca is the perfect way to round out this spicy, cheesy meal.

Storage Instructions

Leftovers? You’re in luck—Cheese Enchiladas with Chili Gravy reheat beautifully.

Refrigerator: Store cooled enchiladas in an airtight container or tightly wrapped baking dish. They’ll keep well for up to 4 days.
Freezer: Assemble and freeze before baking, tightly wrapped in foil and plastic wrap. They can be stored for up to 2 months. When ready to eat, thaw overnight in the fridge and bake as instructed.
Reheating: For best results, reheat in the oven at 350°F (175°C) covered with foil for about 15–20 minutes. You can also microwave individual portions for 1–2 minutes, but the texture may be softer.

Estimated Nutrition

Please note, values are approximate and based on a serving size of two enchiladas.

Calories: ~410 kcal
Protein: 15g
Total Fat: 26g
Saturated Fat: 13g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Cholesterol: 55mg
Carbohydrates: 28g
Fiber: 3g
Sugar: 2g
Sodium: 740mg

This recipe is rich, cheesy, and satisfying—but surprisingly balanced when paired with lighter sides like salad or salsa.

Frequently Asked Questions

Can I make the chili gravy ahead of time?

Absolutely. You can prepare the chili gravy up to 3 days in advance and store it in the fridge. Just reheat gently before assembling the enchiladas.

Can I freeze these enchiladas?

Yes! Assemble them fully (but don’t bake), cover tightly, and freeze. When you’re ready to eat, thaw overnight in the fridge and bake as usual.

What’s the best way to reheat leftovers?

Oven reheating is ideal—cover with foil and bake at 350°F (175°C) for about 15–20 minutes. The microwave works too for quick single portions.

Can I add meat or beans to the filling?

Of course. Ground beef, shredded chicken, or refried beans make great additions. Just be sure not to overstuff the tortillas.

Are flour tortillas okay to use?

You can use flour tortillas, though the texture will be softer and more burrito-like. Corn tortillas hold up better in this dish.

Can I make this recipe vegan?

Yes! Use plant-based butter and dairy-free cheese, and opt for vegetable broth in the gravy. It turns out delicious and still satisfying.

What’s the difference between chili gravy and enchilada sauce?

Chili gravy is thicker, made with a roux, and has more of a Tex-Mex, diner-style richness. Enchilada sauce is often thinner and more tomato-forward.

How spicy is this dish?

That depends on your chili powder and any extras you add. As written, it’s flavorful with a mild to medium heat. You can easily dial it up or down.

Conclusion

Cheese Enchiladas with Chili Gravy are the kind of recipe you come back to again and again. They’re comforting, full of bold flavor, and surprisingly simple to make from scratch. Whether you’re feeding a hungry family or just craving something cheesy and nostalgic, this dish brings everyone to the table with smiles. Once you’ve tried that homemade chili gravy, I promise—store-bought sauce won’t cut it anymore.