1-First Step: Prepare Your IngredientsPreheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish to prevent sticking. Finely dice about half a cup to one cup of yellow onion for sautéing. Measure and organize your Tex-Mex seasoning or taco seasoning blend to streamline the cooking process.

2-Second Step: Cook the Beef and OnionsHeat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced onions and sauté for 5 to 8 minutes until softened and translucent. Add 1 pound of 80/20 ground beef and sprinkle the Tex-Mex seasoning evenly over the meat. Break apart the beef with a spoon and cook about 10 minutes until browned with no pink remaining. For leaner meats, add a dribble of oil to maintain richness. Transfer the cooked beef with a slotted spoon into a bowl to drain the excess fat, preserving the flavorful bits for the chili gravy.

3-Third Step: Make the Chili GravyIn the same skillet, melt 4 tablespoons of unsalted butter over medium heat. Gradually whisk in 6 tablespoons of all-purpose flour to create a roux, stirring constantly for 2 to 3 minutes to cook out the raw flour taste. Slowly add 4 cups of unsalted beef or chicken broth while whisking to avoid lumps. Season with salt, cumin, chili powder, black pepper, and oregano if you haven’t used seasoning before. Simmer for 7 to 10 minutes until the gravy thickens to a saucy consistency. For a richer flavor, stir in a small amount of Mexican chocolate until melted and smooth.

4-Fourth Step: Assemble the EnchiladasLightly coat the bottom of your greased casserole dish with a thin layer of the chili gravy. Mix ¼ cup each of the shredded Cheddar and Monterrey Jack cheeses into the bowl with the cooked beef. Warm the corn tortillas by wrapping them in damp paper towels and microwaving for 30 seconds to one minute or briefly heating in a dry skillet to soften and prevent cracking.

5-Fifth Step: Roll and FillPlace about two heaping tablespoons (approximately ¼ cup) of the beef and cheese filling on each tortilla. Roll tortillas tightly and arrange them seam-side down in the casserole dish, packed snugly side by side. Avoid overfilling to prevent tearing during baking.

6-Sixth Step: Top and BakePour the remaining chili gravy evenly over the rolled tortillas, ensuring they’re well-coated and flavorful. Sprinkle the remaining shredded cheese over the top (about ¾ cup each of Cheddar and Monterrey Jack) to create a melty, golden topping. Cover the casserole with foil and bake for 20 minutes.

7-Final Step: Finish Baking and ServeRemove the foil and bake uncovered for an additional 15 minutes or until the cheese topping is bubbly and slightly browned. Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro, sliced jalapeños, or a dollop of sour cream for extra flair if desired.