What’s the Difference Between Enchilada Sauce and Gravy?

Enchilada sauce is tomato-based and spiced, while gravy is made with butter, flour, and broth for a creamier texture. Gravy adds a richer flavor to the dish.

Can I Make Gluten-Free Enchiladas with Gravy?

Yes, you can! Replace flour with gluten-free alternatives like cornstarch, and choose gluten-free tortillas for the base.

How Do I Reheat Leftovers?

Cover the dish with foil and bake at 350°F for 15-20 minutes. This method keeps the enchiladas from drying out. Avoid using the microwave, as it can make tortillas soggy.

What’s the Best Way to Store Them?

Store leftovers in an airtight container in the fridge for up to three days. Freeze them for up to three months if needed.

Enchiladas with Gravy: Easy Recipe for Perfect Comfort Food

Description

Discover the ultimate comfort food with these enchiladas smothered in rich, velvety gravy. This dish combines the classic appeal of Mexican cuisine with a luxurious twist, creating a perfect blend of flavor and texture. Whether for a family dinner or a special occasion, these enchiladas with gravy are sure to impress.

Ingredients

Scale

12 corn tortillas
1 lb ground beef or chicken (substitute with turkey for a leaner option)
1 cup cheddar cheese, grated
2 cups enchilada sauce (homemade or store-bought)
2 tbsp all-purpose flour
2 tbsp butter
2 cups beef broth (substitute with chicken or vegetable broth if preferred)
Chili powder, cumin, and paprika (to taste)

Instructions

Prepare the Filling:
- Heat a skillet over medium heat and brown the ground beef. For chicken, cook and shred it.
- Add chili powder, cumin, and paprika for flavor. Stir and let the mixture simmer for a few minutes.
Make the Gravy:
- In a saucepan, melt the butter over low heat. Whisk in the flour to form a golden roux.
- Slowly pour in the beef broth while whisking to prevent lumps.
- Add the enchilada sauce and simmer for 5 minutes, allowing flavors to meld.
Assemble the Enchiladas:
- Warm the tortillas to prevent cracking.
- Place a spoonful of filling in the center of each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Pour the gravy over the tortillas and sprinkle grated cheese on top.
Bake the Enchiladas:
- Preheat the oven to 375°F (190°C).
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve:
- Garnish with fresh cilantro and serve hot with sour cream, rice, and refried beans.

Notes

Vegetarian Option: Substitute the meat with black beans and roasted vegetables like mushrooms, bell peppers, and zucchini.
Spice It Up: Add chopped jalapeños or red pepper flakes for extra heat.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven to maintain texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Cuisine: Mexican-inspired

Nutrition

Serving Size: 6 servings
Calories: 320
Fat: 15g
Carbohydrates: 25g
Protein: 20g

Keywords: Enchiladas with gravy recipe, Mexican comfort food, Easy enchilada recipe, Gravy for enchiladas, Baked enchiladas with cheese