Tex-Mex cheese enchiladas with chili gravy are the ultimate Texas comfort food—gooey, saucy, and brimming with bold, familiar flavors. A homemade chili gravy (Tex‑Mex enchilada sauce) gives these enchiladas a rich, savory base with just the right gentle heat, making them taste like they came from your favorite local taquería.
All about these Tex Mex Cheese Enchiladas
These enchiladas are classic Tex‑Mex at its best: soft corn tortillas filled with melted cheese and smothered in homemade chili gravy. While fajitas are often thought of as the quintessential Tex‑Mex dish, cheese enchiladas hold a special place on many tables—simple to prepare, crowd-pleasing, and deeply comforting. Highlights include:
- Classic, nostalgic Tex‑Mex flavor
- Extra‑melty cheese
- Easy to prepare ahead
- Great for sharing or gifting
Ingredients Needed
- Corn tortillas: the best choice for enchiladas—use fresh tortillas to avoid tearing.
- Butter or oil: used to make the roux for the chili gravy; butter adds richer flavor.
- Flour: thickens the sauce.
- Beef broth: gives the sauce a bold, savory base. Low‑sodium broth works well if you prefer.
- Salt & pepper: kosher or sea salt and freshly ground black pepper to taste.
- Chili powder: a mild chili powder (such as Gebhardt’s) gives authentic Tex‑Mex flavor.
- Garlic powder & onion powder: provide aromatic depth.
- Cumin & oregano: ground cumin adds earthiness; Mexican oregano if available boosts authenticity.
- Tomato paste: adds color and a touch of umami to the gravy.
How to Make Tex Mex Cheese Enchiladas
See the recipe card below for full measurements and timing.
- Make the enchilada sauce: prepare a Texas chili gravy by making a roux, adding chili powder and spices, then whisking in broth and tomato paste until smooth. Simmer until slightly thickened.
- Soften the tortillas: briefly warm each tortilla in hot oil in a skillet—about 30 seconds per side—just until soft and pliable, not crispy.
- Coat the tortillas: dip each warmed tortilla into the enchilada sauce or brush the sauce onto the tortilla.
- Fill and roll: place a small handful of shredded Monterey Jack (or another melting cheese) plus optional diced onion on each sauced tortilla, roll tightly, and place seam‑side down in a sauce‑coated baking dish.
- Top with sauce and bake: pour remaining sauce over the assembled enchiladas, bake at 350°F for about 10 minutes until cheese melts, then sprinkle extra cheese and bake a few more minutes if desired.
Serving Ideas
- Toppings: drizzle Mexican‑style sour cream, add pico de gallo, diced tomato, cilantro, sliced avocado, or shredded lettuce.
- Combination plate: serve with Mexican rice and refried beans topped with extra melted cheese for a classic restaurant‑style plate.
- Drinks: pair with a classic margarita or a non‑alcoholic agua fresca or horchata for a refreshing contrast.
- Dessert: finish with sopapillas or a slice of tres leches cake for a light, sweet ending.
What is the Difference Between Tex Mex Enchilada Sauce and Mexican Red Enchilada Sauce?
Traditional Mexican red enchilada sauce is typically made from toasted dried chiles blended with garlic, onion, tomatoes, and broth. Tex‑Mex enchilada sauce—often called chili gravy—starts with a roux, is seasoned with chili powder and spices, and uses broth for the base. The result is a smooth, gravy‑like sauce that’s mild, savory, and emblematic of Tex‑Mex restaurants in Texas.
What kind of cheese is used in Enchiladas?
Monterey Jack is a popular choice for Tex‑Mex enchiladas because it melts beautifully and has a mild flavor. For a more traditional Mexican profile, manchego‑style or other Mexican melting cheeses can be used.
Storage Information
- Make ahead: assemble enchiladas up to the baking step, cover with foil, and refrigerate. Add extra baking time when ready to bake.
- Storing: refrigerate leftovers in an airtight container for up to 3 days.
- Freezing: wrap tightly with plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the fridge before baking; remove plastic wrap before reheating.
- Reheating: cover with foil and bake at 350°F for about 20 minutes, or until heated through.
More Tex Mex recipes to Try
- Chicken Fajitas
- Steak Fajitas
- Elotes Corn Salad
- Ground Beef Tacos
Watch How To Make
Tex Mex Cheese Enchiladas
Ingredients
Enchilada Sauce
- 1/4 cup oil or butter
- 1/4 cup all purpose flour
- 1/2 tsp ground black pepper
- 3/4 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp ground cumin
- 1/2 tsp dried oregano
- 1 tbsp chili powder
- 2 cups beef broth (low or no sodium preferred)
- 1 tbsp tomato paste
Enchiladas
- 1/4 cup avocado oil (for frying tortillas)
- 15–20 white corn tortillas (6 inch)
- 2 cups Monterey Jack cheese, shredded
- 1/2 cup diced onion (optional)
Toppings
- Diced tomato
- Chopped cilantro
- Sour cream
- Sliced avocado
- Shredded lettuce
Instructions
Enchilada Sauce
- Heat oil or butter in a medium skillet over medium heat.
- Add flour and stir to form a thick paste; cook 1–2 minutes.
- Add spices and mix into a thick paste.
- Whisk in broth and tomato paste until smooth. Bring to a simmer, then reduce heat and cook about 5 minutes until slightly thickened.
Enchiladas
- Preheat oven to 350°F.
- Heat oil in a large skillet over medium heat. Briefly fry tortillas one at a time about 30 seconds per side to soften; keep covered to retain heat.
- Pour a small amount of sauce into a casserole dish to coat the bottom.
- Dip or brush each tortilla with sauce, add a small handful of cheese and optional onion, roll, and place seam‑side down in the dish. Repeat until full.
- Pour remaining sauce over the enchiladas.
- Bake at 350°F for about 10 minutes until cheese melts; sprinkle additional cheese and bake 5 more minutes if desired.
- Serve topped with shredded lettuce, diced tomato, cilantro, and a drizzle of sour cream.
Notes
- Make ahead: assemble through the baking step, cover with foil, and refrigerate. Increase baking time when ready to bake.
- Leftovers: refrigerate in a sealed container up to 3 days.
- Freezing: wrap well in plastic and foil; freeze up to 3 months. Thaw in the fridge and remove plastic before baking.
- Reheating: cover with foil and bake at 350°F for about 20 minutes until heated through.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
FAQs
Soft corn tortillas are preferred. They have a warm corn flavor and hold up well when baked with sauce. Flour tortillas can become chewy and may break down more easily.
Texas chili powder commonly refers to Gebhardt’s chili powder, a traditional blend of chile peppers with garlic, cumin, and oregano used in many Tex‑Mex recipes.
No—Tex‑Mex enchilada sauce is usually mild and not particularly spicy, which is a hallmark difference between Tex‑Mex and some traditional Mexican sauces.
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