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Authentic Tex-Mexican Enchiladas

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“Authentic enchilada recipe from San Antonio. The Enchilada Gravy recipe will make 3 quarts so use as much as you like then refrigerate or freeze the rest. Cook time includes time to make Enchilada Gravy and Chili con Carne. Prep time is the time to make the Enchiladas. Enchiladas can be frozen fully assembled then thawed and heated in the oven. This recipe looks complicated but it is so easy, just throw everything into two pots and simmer while rolling up the tortillas! Substitute store-bought enchilada sauce for the Tex-Mex lovers, the enchilada gravy is some heavy stuff!”

Ingredients Nutrition


  1. Make Enchilada Gravy Sauce.
  2. Heat oil in large stockpot (at least 3 qt).
  3. Add flour and cook until browned, stirring constantly, you are making a roux, do not let it burn NOTE: this will have almost a "dough" consistency, don't be scared once the water is added it will thin into a thick gravy.
  4. Stir in chili powder, cumin, garlic, salt and pepper.
  5. Cook roux, stirring constantly, for at least 2-3 minutes. If you do not thoroughly cook the roux it will taste like flour mixed with oil.
  6. Gradually add the water, stirring until smooth.
  7. Boil gently for 15 minutes.
  8. Meanwhile make the Chili con Carne.
  9. Brown the ground beef in a large skillet.
  10. Add the garlic, cumin, bay leaf, salt and pepper.
  11. Cook for 15 minutes, stirring occasionally and adding a little water if the pan becomes dry.
  12. Add the chili powder and 1 cup of water and bring to a simmer.
  13. Simmer for 10 minutes, then remove the bay leaf and add the beans if using.
  14. Meanwhile make the Enchiladas.
  15. Preheat oven to 350°F.
  16. Soften tortillas, fill with American cheese and roll up.
  17. Place them seam side down in a baking dish and cover with Enchilada Gravy Sauce and Chili con Carne.
  18. Top with Pico de Gallo and more cheese to taste.
  19. Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.

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