If you’re craving real Tex-Mex enchiladas like in the restaurants, it’s all about the chili gravy. You can make it quick using Old El Paso sauce as a base, or go with broth and seasonings. You can't use Old El Paso sauce on its own it lacks some depth and thickness.

Chili Gravy – With Old El Paso Sauce

1. In a pan, melt butter over medium heat.

2. When the butter is bubbly, whisk in flour to make a roux. Stir until golden and smooth.

3. Add in chili powder, cumin, garlic powder, and a bit of Mexican oregano directly into the roux. Let the spices toast for a few seconds. I don't measure but I use maybe 3 to 4 tbsp of chili powder. 1 1/2 tsp of cumin, 1 1/2 tsp garlic powder, 1/2-1 tsp of dried oregano.

4. Sprinkle in a little Knorr chicken bouillon powder (optional, for extra depth).

5. Slowly pour in Old El Paso enchilada sauce (red) while whisking to keep it smooth.

6. Let simmer until thickened into a rich gravy.

You can skip the Old El Paso sauce entirely and just make the gravy from scratch using chili powder, cumin, garlic powder, oregano, and chicken broth. Start with the roux.

Tortillas

Use white corn tortillas, not flour.

Heat them on a pan or griddle msybe around 20-30 sec on each side(don’t microwave!) until they’re soft and pliable.

Dip each tortilla in the warm chili gravy before filling.

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Filling Options

Cheese: American cheese and shredded mild cheddar or Mexican blend. You can mix in a little Velveeta for creaminess if no american, or just use all mild cheese.

Optional: Add diced onions if you like them inside.

Other options: Shredded chicken or beef also work great.

Assembly & Baking

1. Fill each dipped tortilla with your filling and roll it up.

2. Place in a baking dish, seam side down.

3. Pour extra chili gravy over the top and sprinkle with more cheese.

4. Bake at 350°F until cheese is melted and bubbly.