Indulge in the ultimate comfort food with our recipe for “The Best Enchiladas Ever!” As we assemble layers of succulent seasoned meat, smothered in a flavorful sauce, and topped with a generous amount of gooey cheese, all wrapped up in soft, corn tortillas. If you’re craving authentic and irresistible enchiladas, this is the recipe you’ve been waiting for!
Recipe Card
Chili Cheese Enchiladas
Indulge in the ultimate comfort food with our recipe for “The Best Enchiladas Ever!” As we assemble layers of succulent seasoned meat, smothered in a flavorful sauce, and topped with a generous amount of gooey cheese, all wrapped up in soft, corn tortillas. If you’re craving authentic and irresistible enchiladas, this is the recipe you’ve been waiting for!
Chili Cheese Enchiladas
Ingredients
Instructions
Chili Gravy
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In a skillet on medium heat begin searing the ground beef and breaking it up well with a wooden spatula. Add salt (start with half and add more if needed) and pepper and let the meat sear well as you break it up. The dark brown parts of the sear will dissolve and enrich the chili gravy later adding to the flavor.
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When the meat is well-seared add in the onion and cook for 2 minutes, tossing frequently
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Add in the chili powder, powdered garlic, cumin, and Mexican oregano and let the spices brown and toast in the pan along with the beef
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Finally, turn the heat down to medium and add in the flour. Toss the flour in the meat and incorporate it into the fat and juices creating a roux of sorts. When the flour dissolves into the mixture, pour in the beef stock and whisk it into the mixture
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Turn the heat up to medium-high heat and stir frequently bringing the mixture up to a boil. Allow the mixture to thicken, then lower the heat and simmer for 15-20 minutes (or longer if desired), the longer the chili cooks the more the flavors in the chili gravy will enhance and deepen
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Finish the gravy with salt if needed, and the fresh lemon juice for acidity
Preparing Corn Tortillas
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Add 2 tablespoons oil to the bottom of a nonstick skillet and heat over low heat. Add a corn tortilla into the pan and fry for about 1-2 seconds on each side. Then transfer to a paper towel-lined plate for holding. Continue with the remaining corn tortillas until all of the tortillas are soft, oiled and warm
Enchiladas
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Preheat the oven to 400 degrees
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Grate the cheddar cheese and mince the white onion. The white onion should be very thinly diced. Then grease a 9×13-inch casserole dish, with a little bit of olive oil or pan spray so the enchiladas will not stick
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Lay out one corn tortilla and in the center of the tortilla add 2 tablespoons or so of freshly grated cheddar cheese and a sprinkling of minced onion
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Roll them up and place them in the baking dish with the seam side down. Fill the entire baking dish with enchiladas tucked closely together. Ladle the hot chili gravy sauce on top of the enchiladas
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Place in the oven and bake at 400 degrees for 20 minutes or until hot and bubbly. Add extra cheese and white onion on top (optional)
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