tex mex enchilada recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best tex mex enchilada recipe

I’m so excited to share with you one of my family’s favorite Tex Mex enchilada recipes. This dish has been a staple in our home for years, and it’s perfect for any occasion, whether it’s a weeknight dinner or a special event.

The origin of Tex Mex cuisine is a fascinating story, and I love how it blends the bold flavors of Mexico with the hearty traditions of the American West. As a busy mom, I appreciate how easy it is to make this recipe, and my kids just love helping me assemble the enchiladas.

When I serve these enchiladas at family gatherings, everyone always raves about the flavor and texture. The best part?

This recipe is incredibly versatile, so feel free to customize it to your liking with your favorite fillings and toppings. The technique behind making great enchiladas is all about achieving that perfect balance of sauce and filling – I’ll share my secrets with you in a minute.

For now, let me tell you why I adore this recipe: it’s just so deliciously satisfying to eat! The combination of tender chicken or beef, creamy cheese sauce, and crunchy tortillas is pure comfort food magic.

Tex Mex Enchiladas

4.8 from 932 votes

A hearty Tex Mex dish with seasoned beef, cheese, and enchilada sauce wrapped in soft corn tortillas. Baked until bubbly and golden, these enchiladas are perfect for a satisfying weeknight dinner.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Filling

1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 can (4 oz) diced green chilies
1 cup shredded cheddar cheese

For the Enchilada Sauce

2 tbsp vegetable oil
2 tbsp all-purpose flour
2 tbsp chili powder
1 cup chicken broth
1 can (8 oz) tomato sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cumin
Salt to taste

For Assembly

8 corn tortillas
1 cup shredded cheddar cheese
Chopped fresh cilantro for garnish
Sour cream for serving

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large skillet over medium-high heat, cook the ground beef and diced onion for 6 to 8 minutes, breaking up the meat with a spoon, until the beef is browned and the onion is translucent.
3Drain any excess fat, then stir in the minced garlic, chili powder, cumin, paprika, salt, black pepper, and diced green chilies; cook for 1 minute until fragrant.
4Remove from heat and mix in 1 cup of shredded cheddar cheese until combined.
5In a medium saucepan over medium heat, whisk together the vegetable oil and flour; cook for 1 minute, stirring constantly.
6Add the chili powder, then slowly pour in the chicken broth and tomato sauce while whisking to prevent lumps.
7Stir in the garlic powder, onion powder, cumin, and salt; bring the sauce to a simmer and cook for 5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
8Spread about 1/2 cup of the enchilada sauce evenly over the bottom of a 9×13 inch baking dish.
9Warm the corn tortillas briefly in the microwave or on a dry skillet to make them pliable.
10Place about 1/4 cup of the beef filling down the center of each tortilla, roll it up tightly, and place it seam-side down in the prepared dish.
11Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly to cover all surfaces.
12Sprinkle the remaining 1 cup of shredded cheddar cheese on top.
13Bake for 20 to 25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
14Let the dish rest for 5 minutes before serving.

🔧Equipment

Large skillet
Medium saucepan
9×13 inch baking dish
Mixing spoon
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 80mg🧂Sodium: 850mg🌾Total Carbs: 28g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩Protein: 22g

📝Notes

For a milder sauce, reduce the chili powder to 1 tablespoon. You can substitute ground turkey or shredded chicken for the beef. Leftover enchiladas keep well in the refrigerator for up to 3 days.

Watch Video Of How Tex Mex Enchiladas Works

This Tex Mex enchilada recipe is truly a crowd-pleaser – my family loves it when we have it for dinner or at family gatherings.

When storing leftovers, simply let them cool completely before refrigerating or freezing them.

Reheating these enchiladas is easy: just pop them in the oven at 350°F (175°C) for about 10-15 minutes until they’re hot and bubbly again.

❓ Frequently Asked Questions About Tex Mex Enchiladas

Q: What type of tortillas should I use for this recipe?

I like to use corn tortillas for their authentic flavor and texture. You can also use flour tortillas if you prefer, but be aware that they might not hold up as well in the oven.

Q: Can I make this recipe vegetarian?

Of course! Simply substitute the chicken or beef with your favorite vegetables, such as roasted sweet potatoes or sautéed mushrooms.

Q: How do I prevent the enchiladas from becoming too soggy?

This is a great question! To avoid sogginess, make sure to assemble the enchiladas just before baking them. Also, don’t overfill them with sauce – leave some room for the cheese to melt and bubble up.

Q: Can I freeze these enchiladas for later?

Absolutely! Simply assemble the enchiladas as directed, then wrap them tightly in plastic wrap or aluminum foil and store them in the freezer for up to 3 months. When you’re ready to serve them, thaw overnight in the fridge and bake as directed.

Q: What are some fun variations on this recipe?

Oh boy, where do I even start? One idea is to add some diced jalapeños or hot sauce to give it an extra kick. Another option is to substitute the cheese with a dairy-free alternative for a vegan version.

Similar Posts