These enchies remind me of my childhood so much. They are a Tex next style enchilada (and might I add, one of the bests types of enchies). I do love a good classic chicken enchilada but these chili gravy ones dominate 100%. When I think of cheese enchilada… I want it to be oozing with cheese. I use a combo of cheddar and monterrey jack for a good sharp/creamy taste and consistency. Then comes the gravy. The gravy is like a simple Mexican chili, except with way less meat. It’s a touch spicy with chunks of meat, onion and serrano chili. Bottom line, they are phenomenal.

If you live in corpus (my home-town in south Texas) then you have been to Kiko’s a million times. Kiko’s is a very well known Mexican restaurant in Corpus Christi. It’s that kind of restaurant you take out of town family too, have celebrations at, or go to with your kids soccer team. It’s a large space with great food everyone loves. Not to mention, they have the best enchiladas in town. This recipe is my copycat version of their chili gravy enchiladas. Although they aren’t totally the same, I think mine can definitely compete.

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Prep time: 5 minutes

Cook time: 1 hour

Total time: 1 hour 5 minutes

Serves: 12-14 enchiladas


  • 1/2 lb ground chuck
  • 1/2 small white onion, finely chopped
  • 1 small serrano, finely chopped (or jalapeño.. seeded and stemmed for less spice)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 3 tbsp chili powder
  • 1/4 tsp kosher salt, more or less to taste
  • 3 tbsp all purpose flour
  • 3 cups chicken broth
  • 1/4 cup sour cream
  • 16 oz sharp cheddar cheese, grated
  • 16 oz Monterrey jack cheese, grated
  • 14 yellow corn tortillas
  • 1 cup vegetable oil

+ chopped cilantro and white onion for topping


  1. Preheat the oven to 425 degrees F.
  2. Heat vegetable oil in a pan to 350 degrees F. Flash fry each tortilla for about 4 seconds a side. (This is so the tortilla holds up when cooking in the oven later on and doesn’t get mushy). Repeat till all tortillas are done and drain on paper towels. Do not pat all the oil off. (This is going to help them not stick to the baking dish when cooking.)
  3. Mix both cheeses together. Set aside.
  4. Add the onion, serrano and ground chuck to a large pot. Cook for about 5 minutes on medium heat until the meat is browned and onion is soft.
  5. Add in all the spices and flour and stir together. Cook for an additional minute. Slowly add in the chicken broth while stirring. Bring the gravy to a soft boil and allow it to thicken. Continue to stir. Add in sour cream and mix once more (a whisk works well for this part). Turn off heat and set aside.
  6. (Tip: You can simmer the gravy for 30 more minutes to allow the flavors to develop or use as is. Either way works.)
  7. Stuff each tortilla with cheese and roll it up. Place in a 9×15″ baking dish and repeat till all the tortillas are stuffed. (You will have leftover cheese to use for topping)
  8. Cover the tortillas with the chili gravy and then top the chili gravy with the remaining cheese. Place in the oven for 20 minutes, or until bubbling throughout.
  9. Remove from the oven and enjoy while hot! Top with cilantro and onion.

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