Imagine the irresistible combination of ooey, gooey cheese, soft corn tortillas, chili gravy, and a hefty bit of spice. That’s what you get with Tex-Mex Enchiladas, a dish so delicious that your family will be coming back for seconds!
Growing up in Texas, I was introduced to the worlds of Mexican and Tex-Mex cuisine. Even at an early age, I noticed distinct differences between the two culinary styles. The rare times we would go out for Mexican food were a real treat, and you could count on a lively atmosphere. Mariachi bands would play, strolling past the tables filled with satisfied diners. I have no recollection of Tex-Mex dining though, until years later in California and Florida. Tex-Mex was different when I was young, primarily found in “fast-food” style restaurants.
However, I do know that I have always loved enchiladas, with their abundance of oozing cheese. What more could you want? So, it’s no surprise my children grew up loving Tex-Mex food as much as I do.
What Is the Difference Between Mexican and Tex-Mex Cooking?
The unique style of Tex-Mex cooking originated in the late 1800s in the Rio Grande Valley in southern Texas, fusing Texan and American influences with those brought over from Mexico. Mexican cuisine has long been known for its flavors derived from chiles and spices, incorporating cacao, chili peppers, cilantro, epazote, and oregano into its dishes. Traditional Mexican cooking also features white cheese (such as queso blanco or queso fresco), pinto beans, corn, and rice and utilizes chicken and pork as the primary forms of protein.
On the other hand, American influences that help make Tex-Mex cuisine what it is incorporate cumin, yellow cheese, wheat flour, black beans, and beef. Supposedly, nachos, fajitas, chimichangas and chili con carne all originated as part of the Tex-Mex cooking style.
Traditional Mexican corn enchiladas are typically filled with chicken or pork, whilst Tex-Mex Enchiladas sometimes feature flour tortillas, but the recipe below uses the more traditional corn tortilla. The cumin and beef bring the Tex-Mex flair and you’ll also find these enchiladas packed full of melty cheddar cheese, another part of the American side of that Tex-Mex influence.
What Makes Chili Gravy Special?
Chili gravy is a type of chili con carne derived from chili powder and meat (carne). The gravy incorporates warming spices, such as chili powder, cumin, garlic powder, Mexican oregano, and cayenne pepper, mixed with ground beef and onion. The flour helps to create a thick roux once the broth is added. The smell wafting from the kitchen is tantalizing enough to draw your pickiest eaters into the room to see what you’re cooking.
They say we eat first with our eyes, and this dish supports that saying. Your family will see steaming Tex-Mex enchiladas covered in meaty chili gravy and bubbly, melted cheese.
How to Make Ahead and Store
You can easily make Tex-Mex Enchiladas in advance and store them for future use. Cover your baking dish with plastic or foil wrap and place in the refrigerator for up to 4 days. Cooked meat should always be consumed within that time. If you want to store your enchiladas longer than that, freeze them in the desired portion sizes in sealed freezer containers for up to 4 months. Versatile containers designed for freezer and microwave use can make these enchiladas perfect for workday lunches.
What Can I Use In Place of Flour If I Am Gluten-Free?
To make the dish gluten-free, you can use arrowroot powder, tapioca starch, or cornstarch 1:1 instead of flour. Follow the directions listed for the flour.
Can I Stuff the Tex-Mex Enchiladas with Something Other Than Cheddar Cheese?
You can use other cheeses, such as Monterey Jack, Colby, American, or plant-based cheese, in your enchiladas. Beans, cooked chicken, plant-based meat, Spanish rice, and veggies also make excellent filling options. Remember that any protein you put inside your enchiladas must be cooked first.
Serving Suggestions
I like to put out bowls of guacamole or chopped avocado, sour cream (or Greek yogurt), sliced black olives, and salsa to add to these Tex-Mex Enchiladas. Refried black or pinto beans make an excellent side dish. Another fresh and zesty option is Mexican Coleslaw with Cilantro Lime Dressing, which is cool, crisp, and delicious – the perfect balance to the slightly spicy enchiladas.
Our favorite dessert whenever I serve enchiladas is Tres Leches Cake. This three-milk-soaked cake is the perfect way to end a Tex-Mex meal. It will cool your palette while satisfying your sweet tooth.
Tex-Mex Enchiladas
Ingredients
- 1 pound ground beef 80/20 mix recommended
- 1/3 cup chopped white onion
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon Mexican oregano regular oregano is fine too
- 1/4 teaspoon cayenne pepper optional for extra heat
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 cup all-purpose flour
- 2 cups chicken broth beef broth or water are good alternatives
- 3 1/2 cups shredded cheddar cheese or American cheese
- 8 corn tortillas
- 1/2 cup chopped white onion for garnish
Instructions
- Preheat oven to 350°F. This will get your oven ready for baking the enchiladas.
- Brown the ground beef with the chopped onion in a skillet over medium heat. Cook until the beef is no longer pink and the onions are soft.
- Stir in the chili powder, cumin, garlic powder, oregano, cayenne pepper (if using), salt, and pepper. Mix well to combine the spices with the beef.
- Sprinkle the flour over the beef mixture and stir until the flour is fully incorporated. Cook for another minute to remove the raw flour taste.
- Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens into a gravy, about 5 minutes.
- Dip each tortilla in the gravy to lightly coat it, then fill with about 1/4 cup of cheese and roll up. Place the filled tortillas seam side down in a baking dish.
- Pour the remaining gravy over the enchiladas and sprinkle with the remaining cheese.
- Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.
- Garnish with the remaining chopped onion before serving. Enjoy your delicious Tex-Mex Enchiladas hot from the oven!
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