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Servings: 2 enchiladas per person

These Cheese Enchiladas are already darn good! But, top them with chilli gravy, and you’ll have a winner Mexican recipe! Serve these enchiladas fresh from the oven with your favourite toppings such as lettuce, tomato, and sour cream for a filling and comforting midweek dinner that everyone around the table will ask for again and again!


Chili Gravy:

2 tablespoons flour

2 tablespoons bacon grease

1/4 c. chicken broth

1 3/4 c. water

3 tablespoons tomato paste

2 teaspoons cumin

1 tablespoon chilli powder

1 teaspoon garlic powder

1/2 teaspoon oregano

1/4 teaspoon achiote paste

1/2 teaspoon black pepper

the smallest pinch of sugar

1-2 teaspoons salt (add an extra teaspoon of salt to taste, if needed)

4 burrito size flour tortillas

2 1/4 c. shredded mozzarella cheese

1/4 c. shredded cheddar cheese

chopped lettuce, tomato, sour cream (toppings), optional

1 tablespoon cilantro, minced

How to make Cheese Enchiladas with Chili Gravy


Step 1: To make the chilli gravy: Heat the bacon grease in a medium-size skillet over medium-high heat. Add the flour to the skillet once the bacon grease is hot. Stir the flour perpetually for about a minute or two. Pour in the chicken broth and continue to cook for another 30 seconds to a minute, moving the roux around. Now, pour in half a cup of water, stirring until combined. Then, in slow additions, add the rest of the water followed by the tomato paste. Add the chilli powder and sugar, stirring until incorporated. If the gravy turned out too thick, add more water. Adjust the heat to low and cook for an additional 10 to 15 minutes, stirring often. When done, take the skillet off the heat. You can use the gravy right away or keep it in the fridge overnight. When ready to use, simply reheat the sauce for a couple of seconds.

Step 2: Prepare the oven. Preheat it to 350 degrees.

Step 3: On the bottom of an 8-inch square pan, spread around half a cup of gravy.

Step 4: On a plate, lay the tortillas and tent them with a damp paper towel. Place in the microwave for about a minute.

Step 5: On a clean surface, lay 1 tortilla. In the centre of the tortilla, spoon half a cup of mozzarella. Now, roll the tortilla like a burrito, then put it in the pan. Do the same for the rest of the 3 tortillas. Over the tortillas, pour your preferred amount of gravy and top with 1/4 cup each of mozzarella and shredded cheddar.

Step 6: Place in the preheated oven and bake the enchiladas for about 10 minutes or until the cheese has melted. Make sure to not over-bake the enchiladas, or they will dry out.

Step 7: To serve, divide the enchiladas between two plates and top each with lettuce, tomato, and sour cream. Serve right away. Enjoy!


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