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    Tex Mex Enchiladas with Chili Gravy Recipe

    4 servings

    servings

    20 minutes

    active time

    40 minutes

    total time
    Start Cooking

    Ingredients

    1 pound ground beef (Recommend 80/20 ground beef)

    1/3 cup chopped white onion

    3 Tablespoons chili powder

    2 teaspoons cumin

    1 teaspoon garlic powder

    1/2 teaspoon Mexican oregano (can use regular oregano)

    1/4 teaspoon cayenne pepper (optional)

    1/2 teaspoon each Sea salt and freshly cracked black pepper

    1/4 cup all-purpose flour

    2 cups chicken broth (or water or beef broth)

    3-1/2 cups shredded cheddar or American cheese (I shredded an 12-ounce block of cheese)

    8 corn tortillas

    1/2 cup chopped white onion

    Directions

    Make the Chili Gravy

    Brown the 80/20 ground beef in a skillet over medium heat. When browned add chopped onion and cook for about 5 minutes. (If you use leaner ground beef, you will need to add a couple of tablespoons of oil.)

    Add chili powder, cumin, oregano (Mexican oregano preferably), garlic powder, salt, and pepper and stir until seasoning covers all of the ground beef.

    Add the flour and stir in with the seasoned ground beef.

    Pour in the chicken broth and bring it up to a boil. Then lower the heat and let it simmer for about 20 minutes, stirring occasionally. When it thickens up, then it is ready to pour over the cheese enchiladas.

    Heat The Tortillas

    Meanwhile, heat the corn tortillas in a little oil in a hot skillet or griddle over medium heat. You want to just heat the corn tortillas for about 30 seconds to 1 minute on each side, just until the corn tortillas are soft but not long enough to fry them. When the corn tortillas are soft and pliable, then remove them, drain any excess oil, and place either in a tortilla warmer or on a plate with paper towels.

    Tex Mex Enchiladas

    Preheat the oven to 400 degrees F.

    Ladle about a half cup of the chili gravy into the bottom of a 9x13 pan.

    Add about 1/4 cup of shredded cheddar cheese on the lower third of a corn tortilla. Then tightly roll the corn tortilla around the cheese and place seam side down in the 9x13 baking dish. Repeat until you have rolled all enchiladas.

    Pour the remaining chili gravy over the enchiladas, and sprinkle about 1 cup of shredded cheese evenly over the top of the enchiladas.

    Bake in a preheated oven for 20 minutes.

    Serve the enchiladas hot, and top with chopped onions or chopped cilantro just before serving.

    Nutrition

    Serving Size

    -

    Calories

    569 kcal

    Total Fat

    29 g

    Saturated Fat

    14 g

    Unsaturated Fat

    -

    Trans Fat

    -

    Cholesterol

    118 mg

    Sodium

    738 mg

    Total Carbohydrate

    38 g

    Dietary Fiber

    6 g

    Total Sugars

    3 g

    Protein

    41 g

    4 servings

    servings

    20 minutes

    active time

    40 minutes

    total time
    Start Cooking

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    Ingredients

    1 pound ground beef (Recommend 80/20 ground beef)

    1/3 cup chopped white onion

    3 Tablespoons chili powder

    2 teaspoons cumin

    1 teaspoon garlic powder

    1/2 teaspoon Mexican oregano (can use regular oregano)

    1/4 teaspoon cayenne pepper (optional)

    1/2 teaspoon each Sea salt and freshly cracked black pepper

    1/4 cup all-purpose flour

    2 cups chicken broth (or water or beef broth)

    3-1/2 cups shredded cheddar or American cheese (I shredded an 12-ounce block of cheese)

    8 corn tortillas

    1/2 cup chopped white onion

    Directions

    1

    Make the Chili Gravy

    2

    Brown the 80/20 ground beef in a skillet over medium heat. When browned add chopped onion and cook for about 5 minutes. (If you use leaner ground beef, you will need to add a couple of tablespoons of oil.)

    3

    Add chili powder, cumin, oregano (Mexican oregano preferably), garlic powder, salt, and pepper and stir until seasoning covers all of the ground beef.

    4

    Add the flour and stir in with the seasoned ground beef.

    5

    Pour in the chicken broth and bring it up to a boil. Then lower the heat and let it simmer for about 20 minutes, stirring occasionally. When it thickens up, then it is ready to pour over the cheese enchiladas.

    6

    Heat The Tortillas

    7

    Meanwhile, heat the corn tortillas in a little oil in a hot skillet or griddle over medium heat. You want to just heat the corn tortillas for about 30 seconds to 1 minute on each side, just until the corn tortillas are soft but not long enough to fry them. When the corn tortillas are soft and pliable, then remove them, drain any excess oil, and place either in a tortilla warmer or on a plate with paper towels.

    8

    Tex Mex Enchiladas

    9

    Preheat the oven to 400 degrees F.

    10

    Ladle about a half cup of the chili gravy into the bottom of a 9x13 pan.

    11

    Add about 1/4 cup of shredded cheddar cheese on the lower third of a corn tortilla. Then tightly roll the corn tortilla around the cheese and place seam side down in the 9x13 baking dish. Repeat until you have rolled all enchiladas.

    12

    Pour the remaining chili gravy over the enchiladas, and sprinkle about 1 cup of shredded cheese evenly over the top of the enchiladas.

    13

    Bake in a preheated oven for 20 minutes.

    14

    Serve the enchiladas hot, and top with chopped onions or chopped cilantro just before serving.