These easy to make Cheese and Onion Enchiladas are slathered with Tex-Mex Chili Gravy. The Chili Gravy is fast and easy to make, with pantry ingredients you probably already have in your kitchen.
I bought Lisa Fain’s cookbook, “The Homesick Texan” and I decided to try some Tex-Mex recipes.
Chili Gravy is an entirely new discovery for me. I love Cheese and Onion Enchiladas, and I’ve been known to order this at a local Mexican take-out restaurant. After researching recipes for Chili Gravy, I soon realized that I could make this very easily, because the ingredients are ones that are usually in my pantry. After researching about Chili Gravy, this is what I found:
Chili gravy” (or “chile gravy”) has been called the soul of Tex-Mex. It’s popularly served with enchiladas (and is sometimes called “enchilada sauce”), but is served with tamales and other dishes as well. The brown gravy with Mexican spices has been described as neither truly American nor Mexican. Chili gravy is said to have been invented by Anglo-owned Mexican restaurants, such as those in San Antonio.
“Chili gravy” is cited in print from at least the 1890s. “Chili gravy” was sold in cans by the early 1900s.
-Source: The Big Apple
DISCLAIMER: I have not experienced true and authentic Tex-Mex in the state of Texas. There appear to be many different versions to making Chili Gravy. With that said, I’m sharing this particular recipe with you, because I loved so many things about the recipe. First, the chili gravy is very fast to make:
I do keep an ample supply of dried spices and herbs. You need, cumin, oregano, garlic powder, chili powder, salt and pepper. Odds are (if you love Mexican food) you have these on hand. Begin with heating oil in a medium skillet (or a pot) over medium-high heat. Stir in flour and continue stirring for 3-4 minutes, or until it makes a light brown roux.
Add remaining the spices ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
This step is important, because “blooming” the spices really brings out the flavors. Trust me.
TASTING NOTES: I think I’ve discovered one of Tex-Mex’s best kept secrets. This chili gravy is liquid gold, I tell ya! I’m used to a tomato-based enchiladas sauce, but this gravy has a smoky flavor of cumin that comes through. The chili powder doesn’t overpower the flavor one bit. The ratios are perfect, to me, keeping in mind this is my first (and not last) venture into making this Tex-Mex sauce. I can already imagine the possibilities… where was I? Roll up your sleeves, I’m about to take you one more level into cheesy goodness. Grab your Lipitor, because we’re kicking up the flavors a few pounds notches:
Ask your husband to Grate cheese. Lots of it. I used a blend of medium and sharp cheddar. Mince some onion. NOTE: I rarely buy pre-grated cheese. Did you know that you can often find corn starch and additives so that the cheese doesn’t clump? Just sayin’…
Pour 1 to 2 teaspoons oil in a small or medium skillet and heat tortillas, one at a time, on each side. Layer on plate and cover with paper towels (blot them) until all are heated. NOTE: We’re not making taco shells, so you don’t need a LOT of oil, and you aren’t trying to deep-fry them. We’re just softening them a bit.
TIP: I’ve been known to quickly wet corn tortillas and to steam them in the microwave. Pour about 1/2 cup sauce into the bottom of a casserole dish or 7×9 dish.
Add some cheese and chopped onion. (Yes, you can use beef, chicken, tofu, whatever sounds good to you.)
Cheese & Onion Enchiladas with Tex-Mex Chili Gravy
Ingredients
CHILI GRAVY:
- 3 tablespoons Canola oil
- 1/4 cup flour
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 1/2 teaspoon powdered garlic
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano Mexican oregano is preferred if it’s available
- 2 tablespoon chile powder either homemade or a dark brand such as Gebhardt’s or Whole Foods
- 2 cups chicken broth or water
CHEESE ENCHILADAS:
- 8 corn tortillas
- 4 cups cheddar cheese or cheese of your choice
- 1 medium onion diced
- 2 cups chili gravy
Instructions
Chili gravy:
- Heat oil in a medium skillet over medium-high heat.
- Stir in flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
- Add remaining dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
- Add chicken broth, mixing and stirring until the sauce thickens.
- Turn heat to low and let sauce simmer for 15 minutes. May add water, or chicken broth, to adjust thickness, if necessary.
Enchiladas:
- Preheat oven to 375°F.
- Pour 1 to 2 tablespoons oil in a small or medium skillet and heat tortillas, one at a time, on each side. Layer on plate and blot with paper towels.
- Pour 1/2 cup chili gravy in 7-x9inch baking pan.
- Put 1/4 cup cheese and 1tablespoon onion in center of each tortilla, roll up, and place, seam-side down, in baking dish.
- Pour remaining chili gravy over rolled tortillas, top with remaining cheese & onions.
- Bake for 15 to 20 minutes or until sauce is bubble and cheese is melted.
- Serve hot.
Notes
Nutrition
Oh Debby….heaven! I am sorry you have been ill but your study of what to cook is perfect. I am so excited to try it.
Debby, I'm like you, once I discovered how to make my own enchilada sauce, I never looked back. This Tex-Mex version looks SO good! Pssst…once you make your own corn tortillas, you'll be in heaven!
Your family story was so interesting and that Mex chili gravy really entices. It looks so rich and so much more interesting the standard tomato based ones.
OMG.. *drool* this looks amazingly tasty!!! Look at all that cheesy goodness.. yummmmm!
They look outstanding and all of the mexican restaurants around here use the brown chili gravy for some dishes, but I never knew how to make it or even how to find it, so thank you, thank, thank you. I'm looking forward to you posting the family recipes and think one a week would be about right – we love tex-mex.
Deb,
I always love your old family photographs!
Happy Thanksgiving my friend!
xxoo
This looks like heaven and I can smell it simmering in my kitchen as we speak. I have got to try this recipe. I do, however, make my own as well. My MM taught me. It's one of his specialties and special it is! This sounds a LOT like what I make. No tomato sauce! The story of your family is wonderful. I think we are sisters from another mother (and father, too – but who's counting). Mexican food is a large part of our meals. Nothing like it!
I am sooo glad that you are going to share your Mexican recipes! Mexican food is so outside my realm of experience but I love the flavors. This chili gravy sounds downright dreamy. I'm in love.
I'm glad you enjoyed these, and I loved reading about your family history. You made me change my mind about what I was going to make for dinner tonight, and I'm switching to these. I already searched your blog to see if you'd posted your beef enchiladas here, so I am REALLY looking forward to your Mexican recipes, including your enchilada sauce (I don't like canned either).
I added myself to follow your blog. You are more than welcome to visit mine and become a follower if you want to.
God Bless You 🙂
~Ron
you are my own personal HERO today. Serious. Not even kidding. I was raised in Texas and grew up on chili gravy and today I was feeling sorry for myself and homesick because I dont get to be with my family on Thanksgiving…but now, (and I mean right now!) I get to have a little bit of home by making chili gravy! Thanks!
I am happy that you are sharing this amazing recipe with us. This is better than any mexican take out. I will definitely be trying this one. Incredible and right up my alley.
Ok, I'll take your word for it that the chili gravy is second to none. I'll try it for the day before Thanksgiving when I am doing a traditional California-Mex-feast.
My Nonie used to make her own tortillas and it was like watching her hands dance. Then, the ultimate, the hot tortilla off the griddle. Ahhh, good memories.
Thanks for this and for your funny comment about your endless trip across Texas. Dang it is BIG. I drive back and forth to Maine twice a year and Texas is our major day of travel. Sooo big, but I love it when we can dip down to Austin, which is a fabulous town, and I love it when we go to the Hill Country.
All Thanksgiving joys to you,
Sharon Lovejoy Writes from Sunflower House and a Little Green Island
You made me so hungry and I should be getting ready for bed! These look awesome and I love your pictures!
oh I just had to come back and say…
its so good! 🙂 We just finished cheese and onion for me and chicken for my husband. This recipe is perfection!
Faith, thanks for letting me know. These are easy to make, aren't they? Oh, they are addicting, too! So glad you enjoyed them.
OOh weee! That looks good! How did you know that cheese enchiladas with chili gravy and onions are Mr. H's favorite meal (desides steak!)? I like mine without onions, btw.
As a Texan I must make this for scientific purposes, of course. I need to compare to see if it's really authentic with what I know 🙂
Two things: You are SUPER cute as a kiddo and that picture of the spices is beautiful!
Thanks for unofficially dedicating this to me. I appreciate it, hon!
Did you remember to take your antacids? ha ha!
Ahhh! I'm excited for your Mexican recipes!! This looks excellent I've never tried making my own enchilada sauce!
How nice to learn more about your family history – and thanks for sharing a beautiful dish that represents your culinary roots.
When I hear those "dumb blonde" jokes, I know that I'm neither–although my dark auburn locks are now champagne blond!
My ancestry is English and Scotch but I do love Mexican and I'd like to take a fork to your enchiladas right now!
Read about your car woes on FB. I have been the victim of the same mishap more times than I care to admit!! Hope you are back up and running!
Happy Thanksgiving to you and yours.
Best,
Bonnie
Bookmarked! I can't wait to make this sauce and these enchiladas… they look amazing.
Is it crazy that I have never thought to make my own enchilada sauce?! Props to Lady JP for this amazing creation and to you for letting us enjoy the experience of making it. I am a huge fan of Mexican food!
Boy is this Mexican food heaven! We eat it once a week to satisfy hubby. I love the entire recipe! Your family photo is darling Deb! Have a happy Thanksgiving too!
I am so glad other people like to make enchilada sauce. The first time I made enchiladas I found recipe after recipe made with bottled sauce. I wondered if the sauce was that difficult to make that no one made their own. Looking at ingredient lists, I'd say no, so I devised a recipe of my own.
I want to try that chili gravy though. Looks so rich and delicious and I could see it over a number of things.
I tried these last night. Delicious!! I did add leftover refried beans to a couple and they were fabulous – but the cheese and onions were a perfect combo!
Enchiladas are popular for parties. But your recipe is for sure going to be famous! Got to try this, Pronto! Delicious!!!
Happy Thanksgiving !!
I am glad you are sharing these tried and true recipes with us Debby. To get authentic Mexican food, or anything close, we have to travel from BC across the Canadian border and into the States.It is funny how we feel the comfort foods or everyday fare we grew up with are not what our readers want but that is far from the reality. I am hungry for more:D
Wow..this looks and sounds so good! I love your recipes! Thank you for sharing! You have a new follower!
I made these enchiladas a few days after I saw them on your blog. They looked mouth watering delicious and I knew I had to try them. I usually order enchiladas when I go to a Mexican restaraunt. These turned out to be delicious! I added a little chicken as well and used a mix of cheddar and velveeta cheese. They were so yummy and cheesy and the gravy was perfect. Thanks for the great recipes and pictures!
Please oh please may we have your beef enchilada recipe?! And honey-lime vinaigrette? And more Mexican recipes?! =)
Dear "Anonymous",
I need to post it very soon. I've been ill, so haven't been able to do much in the kitchen. I was craving Mexican food and went to a restaurant. The food was so bad, that I MUST get busy and show how it's done. I promise, I will do that. For the vinaigrette, I used equal parts honey & fresh squeezed lime, salt & pepper and drizzled olive oil (3 parts oil to one part honey and lime). It's very simple and adjust seasonings to your liking.
My mouth is watering! Yum! Just came across your wonderful blog and am a new follower!!!
– Jessica
http://cajunlicious.blogspot.com
I made these on Friday – a little too much chili powder, I think – but otherwise, DELISH!
I used to live in Switzerland and Germany, so I'm really glad to have found your blog (searched for a meatloaf recipe!). Can't wait to try some of your German dishes.
Thanks for a great site! 😉
This is the gold standard recipe for the basic chili gravy. I just made 3 doz cheese & onion and 3 doz shredded brisket both with this recipe. Mine comes from the Tex-Mex Cookbook by Robb Walsh. Great book to have if you don't already. You can adapt this to a very very good hot dog/nacho sauce. Add some ground beef, onions & jalapenos and your are good to go.
http://texasfoodmyway.blogspot.com/
I have yet to try this delish looking sauce, but wanted to add one tiny suggestion (as you prompted)… lots of chopped cilantro over the top! Or at least in the salad? With a honey-chili-lime vinaigrette? With slivers of calorie-free jicama perhaps?
Still, I'm adding this to the weeks menu and will be anxious to get to the store *unlike usual….
Thanks so much for sharing!
I've been reading your blog for quite some time and finally decided to dive in with this recipe. The gravy was thick and had a gorgeous color. The enchiladas looked exactly like the picture. Very easy to make too. Both my mom and I were really excited to try it. However, it was EXTREMELY bitter! We were very disappointed. Could we have done something wrong?
I'm not sure about it tasting bitter. It's possible that the chili powder ratio might have been too much for your personal taste. Also, cumin can leave a bitter flavor to some palates. If you make this again, try cutting back on the chili powder and the cumin– especially the cumin. You can always add more. Taste the sauce, first, and see if it agrees with you more. I'm so sorry it turned out tasting bitter to you. I've made this a few times, without that reaction. I'm leaning towards the cumin…that can be an acquired taste. Thanks for letting me know.
First time on your blog…nice recipes and wowser photos!
Tex-Mex Enchilada Gravy…this is the real deal! I've been making and eating these my whole life. My ingredient list is the same, but the ratios I use are slightly different. Tweak the ratios to find a good balance for your taste. As a child growing up in San Antonio, all of the students and teachers (and parents too!) looked forward to cheese enchiladas with chili gravy for lunch in the school cafeteria on Wednesdays! To this day, it's my go-to comfort food…quick, easy and muy delicioso!
As for Super Bloomer's experience with the gravy being bitter. I've experienced that too, occasionally. The garlic powder in the spice mixture burns very quickly and easily when added. Burned garlic is extremely bitter! I find it takes only a few seconds to toast the spices in the pan before adding the liquid. Hope this helps!
Laura 🙂
Laura, thank you for your tips and compliment!
Love this blog – I'll be making the enchilada gravy this weekend and have bookmarked your APricot Rahm Kuchen. Looking forward to exploring more – thanks so much!
So happy I found this blog posting. I just recently transitioned to eating meat-free and I have found myself eating a lot of Mexican and Tex Mex. Cheese n Onion enchiladas are a favorite that I wanted to recreate at home. I am soo soo glad I made your chili sauce instead of going with the prepackaged tomato-based sauce. It was a HIT in my home. Perfect. The only change I made was to use a block of colby jack and a package of preshredded "mexican" blend. I paired them with a corn salad with honey lime vinaigrette. Five stars!! Thanks for sharing!
Holy Cow! Made these tonight, and they were the BEST ever! We don't have good Mexican let alone Tex-Mex in my town. These are a godsend! Gonna make that yummy sauce in batches and freeze. THANK YOU so much for sharing!
This Texan Can't wait to try these! Enchilada sauce is ridiculously priced!
Loved This Gravy!!!!! Tasted cooked instead of tinny like out of the can. Gonna cut back a tad on the salt next time but….Bravo!
Do you think this would be a good sauce to make Mexican Pork Chili?
I love this simple sauce, but I don't think I would use this for Mexican pork chili– my personal opinion. :0
Thank you, thank you. Finally, my favorite enchilada sauce in my home and so easy to make. Delicious.
Thank you for sharing this recipe – I live in Central Canada and we have had a hard time finding real Tex-Mex options at restaurants or in the grocery stores.
Do you use corn tortillas or flour tortillas? The picture looks like corn.
Again, thank you for sharing – can't wait to make this myself!
Carolyn
Yes, these are corn tortillas! Thanks for stopping by.
Can't wait to try! Always looking for a recipe for the enchiladas I ate in Austin and San Antonio – the original tex-mex style with chili gravy! Have you considered using Velveeta? Read somewhere it adds another tex-mex level. Thank you again!
OMG! This looks fantastic! That gravy looks perfect, and the cheese/onion filling intrigues me. I have all the ingredients on hand so I'll be trying this tomorrow. Thank you for posting this!
Loved these!!
OH. MY. GOD.
There's some kind of alchemy with this combo of ingredients…I don't know how it all works because I've tried various Tex Mex recipes before but these flavours just exploded in my mouth.
I had never heard of Chile Gravy before (I'm Canadian so exposure to real Tex Mex is limited) but this stuff is liquid gold. When added to the onion/cheddar mix…it's pure bliss. I literally groaned out load at the first bite, it was pure bliss.
Thank you for sharing this recipe!!!
Dear Anonymous,
Thank you for your comment. It makes me happy to know that this recipe worked for you. We love it, too!
I remember my Mexican neighbor making this gravy and have been looking for the recipe for a long time. Thanks from a hungry Texan.
My pleasure! Enjoy!
As a life long Texan, I’ve never heard this sauce referred to as “chili gravy”. That being said, it is a staple for tex-mex food, and your recipe is delicious! I may tamper with the actual enchiladas, but I have used your sauce recipe every single time I’ve made enchiladas since discovering it. #nailedit
Whew! I’m pleased that you like the sauce. I love how easy it is to make.
Awesome recipe! Thank you for sharing. Made it this evening, and again I say thank you.
You are very welcome! I’m so glad that you liked it. Thanks for stopping by.
Excellent recipe, makes a great sauce for enchiladas. I use vegetable stock In order to sneak in more vegetables into my families diet. I have also used this recipe to make Pozole and chile Colorado by doubling the recipe without doubling the flour to make a thinner sauce. My friends all say my Pozole is the best they have ever had. One last thing, chile sauces can often taste a little bitter. I’ve found that adding a half to one teaspoon of sugar can eliminate the bitterness. Thank you so much for this great recipe.
I’m so happy that this worked out for you. Thank you for the GREAT tip on adding some sugar. I’ll definitely give that one a go!
Delicious! My question is how do you get 8 enchilada servings using only 6 corn tortillas?
The answer is… a typo! Six servings. I’ll
Fix it.
I am SO HAPPY I fouthis recipe! I found it 2 weeks ago and I have made it 2 times just for myself. LOVE cheese and onions enchiladas! I have tried lots and lots of recipes. This by far is my absolute favorite recipe! I have done so many internet searches and tried many food network ones. The gravy is sooo easy to make! I added some America Cheese to them when I made them last night. Next time I’ll shred my own cheese. I know the cheeeoukd melt better if I did, but I was lazy.. You are right it does bake browner, but it didn’t make a huge difference for me. I used my air oven baking setting and the first time I made this I baked it for 15 minutes. So last night I think I did 12 minutes in my air oven I could do them in 10 I think. I use a disposable pan with a lid so no mess later. Pretty cheap to make the second time around. I needed all knew spices the first time. The grocery store didn’t have mexican oregano the first time soo I got regular. Yesterday they did have it so I picked it up. I didn’t notice a difference, at least to me so you really don’t need it like she says. It won’t run the recipe if you use regular oregano…Any who.. THANK YOU! Recipe is perfect as is! I can’t wait for lunch.
Wow! What a great review! This is a simple recipe to make, isn’t it? Thank you for your feedback.
hi! love this soooooo much!! i tried the sauce on rice topped with cheese and guacamole so great!! then did a cheese nachos with taco meat topped with sauce-rave reviews- thanks to you!!
450* was way too hot for these. They burnt after 15 minutes. I salvaged some and they were delicious but I don’t burn food. I’m glad I checked them or I would’ve had to throw away. I’ve always cooked my enchiladas at 375 and will continue to do so.
Oh my goodness! This is one of my oldest blog posts, with lots of positive comments. Nobody commented the temperature was too high. In retrospect, I’m in agreement with you and so I’ve edited the recipe to reflect that. I do apologize for this, and thank you for letting me know. Other than that, how did they turn out?
Just made these tonight for supper as my husband likes Tex-Mex versions of mexican food verses the real stuff, it was a total hit with him!! Loved them! Will be adding this recipe to our regular menu rotation for him!! Thanks for sharing a wonderful recipe!
That makes me happy! Thank you for your positive review.