If there is one dish that defines old-school Tex-Mex, it is cheese enchiladas smothered in chili gravy. Unlike the chile-puree sauces of many Mexican regions, chili gravy starts with a roux of fat and flour, seasoned with chili powder and cumin and thinned with stock. The result is rich, savory and comforting, and it is very easy to make at home with pantry ingredients.
What makes it "Tex-Mex"
Chili gravy reflects the Texas side of the cuisine: wheat flour, cumin-forward chili powder and yellow cheese such as cheddar or a processed melting cheese. Paired with corn tortillas and a sprinkle of raw onion, it makes a plate that many Texans associate with family dinners. For the history behind the cuisine, see our article on Tex-Mex vs authentic Mexican cooking.
Ingredients (serves 4)
Chili gravy
- 3 tablespoons lard, bacon fat or vegetable oil
- 3 tablespoons all-purpose flour
- 3 tablespoons chili powder (a Texas-style blend)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano (Mexican oregano if you have it)
- 2 cups chicken or beef stock, warmed
- Salt to taste
Enchiladas
- 12 corn tortillas
- Oil for softening the tortillas
- 3 cups shredded cheese (cheddar, Colby, or a mix with a good melting cheese)
- 1 small white onion, finely diced
Method
- Make the roux. Heat the fat in a saucepan over medium heat. Whisk in the flour and cook, stirring, for 2–3 minutes until it smells toasty and turns light golden.
- Bloom the spices. Add the chili powder, cumin, garlic powder and oregano and stir for about 30 seconds. Do not let the spices burn; lower the heat if needed.
- Add the stock. Slowly whisk in the warm stock until smooth. Simmer gently for 10–15 minutes, stirring often, until the gravy coats the back of a spoon. Season with salt. If it gets too thick, add a splash of stock or water.
- Heat the oven to 375°F (190°C) and lightly grease a 9 x 13 inch baking dish.
- Soften the tortillas. Briefly pass each tortilla through hot oil for a few seconds per side, then drain on paper towels. This keeps them from cracking when rolled. (A lighter option: wrap them in a damp towel and microwave for 30–60 seconds.)
- Fill and roll. Spoon a thin layer of gravy into the dish. Fill each tortilla with a small handful of cheese and a pinch of onion, roll it up and place it seam side down.
- Sauce and top. Pour the remaining gravy over the enchiladas and scatter the rest of the cheese on top.
- Bake for 15–20 minutes, until bubbling and the cheese has melted. Rest for 5 minutes before serving and finish with more raw onion.
Tips for better enchiladas
- Use fresh tortillas. Stale tortillas crack more easily. Our guide to rolling, stuffing and saucing has more on handling them.
- Shred your own cheese. Pre-shredded cheese often contains anti-caking agents that can affect melting. See our cheese guide for other options.
- Taste your chili powder. Blends vary widely in heat and salt. Adjust the amount, or add a pinch of cayenne for more heat.
- Do not drown them. Enough gravy to cover is ideal; too much makes the tortillas soggy.
Variations
- Beef: add a little browned ground beef to the filling, or stir some into the gravy.
- Chicken: use shredded cooked chicken with some of the cheese.
- Fried egg on top: a popular finishing touch in parts of Texas.
- Chile-based sauce: for a different style, try our red enchilada sauce from dried chiles.
Serving and storage
Serve with Mexican rice and refried beans for a classic combination plate. Leftovers keep in a covered container in the fridge for up to 3–4 days; reheat until hot all the way through. The chili gravy can be made ahead and refrigerated for several days, or frozen for longer.
Big Red Enchilada is an independent recipe site, not a restaurant. Recipes are for home cooks; adjust seasoning to taste and follow safe food-handling practices.
Updated October 17, 2026.