History

Miguel Martinez codified cheese enchiladas with chili gravy at El Fenix in Dallas in the 1920s, adapting a recipe he developed as a cook at the Oriental Hotel. The chili gravy format, distinct from the mole or chile sauce of interior Mexico, became the signature of Dallas and Fort Worth Tex-Mex and spread across every combination-plate restaurant in the state. El Fenix has served the same recipe since 1918.

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Common allergens: Gluten, Dairy

Make it at home

Yield 4Hands-on 45 minTotal 1 hrDifficulty Beginner

Ingredients

  • 12 corn tortillas
  • 400g yellow cheddar or American cheese, grated
  • 3 tbsp beef tallow or lard
  • 3 tbsp plain flour
  • 2 tbsp mild chili powder (pure, not a blend)
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 500ml beef broth
  • Salt to taste
  • Vegetable oil for warming tortillas

Method

  1. Make the chili gravy: heat tallow in a saucepan over medium heat. Whisk in flour and cook 2 minutes until lightly toasted. Add chili powder, cumin, and garlic powder, stir 30 seconds.
  2. Whisk in beef broth gradually until smooth. Simmer 10 minutes until the consistency coats the back of a spoon. Season with salt.
  3. Warm tortillas one at a time in a dry pan or briefly in hot oil, 10 seconds per side, until pliable.
  4. Place 30g of grated cheese down the center of each tortilla and roll tightly. Place seam-side down in a baking dish.
  5. Pour chili gravy over the enchiladas. Top with remaining cheese.
  6. Bake at 190 C (375 F) for 15 minutes until the cheese is melted and the gravy is bubbling at the edges.
  7. Serve immediately on warmed plates with rice and refried beans.

Tip from the editors. The chili gravy should be the consistency of a loose bechamel. Too thick and it dries out in the oven; too thin and it makes the tortillas soggy.

Where to eat tex-mex cheese enchiladas with chili gravy

Tex-Mex cheese enchiladas with chili gravy in Dallas

El Fenix ★ 4.1

$ $MexicanUptown

The oldest Tex-Mex restaurant in Dallas, operating since 1918. Open mon-thu 11am-9pm, fri-sat 11am-10pm, sun 11am-9pm. At 1601 McKinney Ave.

OrderCombo plate: enchiladas, tamale, taco; cheese dip; sopapillas

TipThe McKinney Ave location is the most accessible. The Tuesday special is the best value night. No reservations needed; the turnover is fast.

Directions

Mia's Tex-Mex ★ 4.4

$ $$Tex-mexUptown

The brisket taco at Mia's costs around $6 individually, making it an affordable way to experience Dallas's most definitive Tex-Mex taco. Located in Uptown.

OrderTwo brisket tacos; house margarita (happy hour); rice and beans

TipHappy hour runs daily from 4-7pm with discounted margaritas. Two tacos and a drink is the sweet spot for a budget Mia's visit.

Directions

Herrera's Cafe ★ 4.2

$$ $10-$18BrunchOld-school Tex-Mex brunchOak Cliff

Herrera's Cafe on W Illinois Avenue has been serving Tex-Mex breakfast since 1949, making it the oldest continuous Tex-Mex brunch counter in Dallas.

OrderBreakfast tacos; huevos rancheros with house red salsa since 1949

TipCash preferred, card accepted. Go early; the line builds from 9am on weekends.

Directions

Mariano's Hacienda Ranch ★ 3.8

$$ Tex-mexLakewood

Mariano Martinez invented the frozen margarita machine on May 11, 1971 at his original East Dallas restaurant. Located in Lakewood. Priced at $$.

OrderThe frozen margarita, made from the tradition of the 1971 original machine invention.

TipThe history of the margarita machine is on the wall. The original machine is now in the Smithsonian, but the recipe continues here.

Directions Book

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