Tex-Mex Cheese Enchiladas with Chile Gravy

The hallmark of Tex-Mex cooking, these cheese enchiladas are smothered in a dark, earthy ancho chile gravy — not salsa, not mole, but the distinctly Texan chile con carne sauce that has graced diner plates since the early 1900s.

Serves: 4

Ingredients

Chile Gravy:

• 3 tbsp (45ml) lard or vegetable oil
• 3 tbsp (24g) all-purpose flour
• 3 tbsp (21g) pure ancho chile powder (not chili seasoning blend)
• 1 tsp (3g) cumin
• 1/2 tsp (1.5g) garlic powder
• 1/4 tsp (0.5g) dried oregano (Mexican)
• 2 cups (480ml) beef broth
• Salt to taste

Enchiladas:

• 12 corn tortillas (6-inch)
• 340g (12 oz) yellow longhorn cheddar, shredded
• 1/2 white onion, finely diced
• 1/4 cup (60ml) vegetable oil (for softening tortillas)

Instructions

1. Make the chile gravy: heat lard in a saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 2 minutes until the roux turns light brown and smells nutty.
2. Add chile powder, cumin, garlic powder, and oregano. Stir for 30 seconds until fragrant. Slowly whisk in beef broth, a little at a time, until smooth.
3. Simmer over medium-low heat for 8-10 minutes, stirring occasionally, until the gravy is thick enough to coat the back of a spoon. Season with salt. Keep warm.
4. Preheat oven to 190°C (375°F). Heat oil in a small skillet over medium-high heat. Briefly fry each tortilla 5-8 seconds per side just until pliable, not crispy. Drain on paper towels.
5. Spread 1/2 cup (120ml) chile gravy across the bottom of a 23x33cm (9x13-inch) baking dish. Dip each softened tortilla in warm chile gravy, fill with 2 tbsp shredded cheddar and a pinch of onion, roll tightly, and place seam-side down in the dish.
6. Pour remaining chile gravy over the rolled enchiladas. Cover generously with remaining cheddar and the rest of the onion.
7. Bake uncovered for 20-25 minutes until cheese is bubbling and the edges of the tortillas are slightly crisped.

Cook's Notes: Longhorn cheddar is traditional — its mild, creamy melt is part of the Tex-Mex identity. If unavailable, use mild yellow cheddar. The chile gravy can be made 3 days ahead and refrigerated. For a chili con carne version, stir 225g (8 oz) cooked ground beef into the gravy before baking.