You haven’t lived until you’ve had some good chili gravy on your enchiladas. It’s a Tex-Mex thing. My favorites are cheese and onion enchiladas topped with the stuff but Beef and Carne Guisada enchiladas aren’t too far behind. This is a really easy recipe to make and doesn’t take long. I’ll put the enchilada recipe at the end just in case you don’t know how to make them but they’re super easy too.
There are a few different options you have in this recipe. The first has to do with thickening the gravy. Read the recipe carefully because there is an option for not using the chocolate Roux. Next is the cheese. Cheddar, Monterey Jack, Colby and a Mexican blend are all great but shredded Velveeta can be a nice change also. Finally, most people use a pan with a little hot oil in it to soften the tortillas. I don’t care for all the oil so I lightly brush the tortillas with oil and heat in a hot dry pan just long enough to soften.
You will probably have some beef filling left over. Use it for quesadillas, tacos, taco salad or burritos. Also, I like my chili gravy a little on the thin side. If you want yours to be thicker, add 1 tsp of roux at a time and simmer 5 minutes until you get the consistency you like.