Best Tex Mex Enchiladas Recipes

TEX-MEX BEEF AND CHEESE ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes.
• While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top. Pour the meat sauce evenly over the rolled tortillas. Top with remaining cheese.
• Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.

TEX-MEX ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
• Heat the vegetable oil and chili powder together in a small skillet over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch baking dish. Repeat this process until all the tortillas are used.
• Sprinkle about 2/3 of the remaining Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining Cheddar cheese over the layer of the chili mixture.
• Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.

TEX-MEX BEEF ENCHILADAS

Steps:

• Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
• Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
• Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish. See Cook's Notes below.) Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.
• Raise oven heat to 450 degrees. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.

CREAMY TEX MEX CHICKEN ENCHILADAS

Steps:

• Saute onion in butter until tender but not brown.
• Stir in chicken, 1/2 cup salsa, cream cheese, and cumin; heat through.
• Remove from heat; stir in 1 cup shredded cheese.
• Heat about 1/2 inch oil in skillet until hot. Quickly fry each tortilla in oil to soften; drain on paper towels.
• Spoon 1/3 cup mixture down center of each tortilla and sprinkle a little bit of cheese.
• Spread enough picante sauce or salsa to cover bottom of lightly greased 9x13 pan.
• Place enchiladas in pan and spoon salsa over top.
• Sprinkle with remaining cheese.
• Bake at 350 for 15-20 minutes.

TEX-MEX BEEF ENCHILADAS (SALLYE)

Steps:

• 1. PREPARATION: Cook Red Hot Enchilada sauce (recipe https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/red-hot-enchilada-sauce.html and set aside. **NOTE:: you can use store bought enchilada sauce if you wish. Preheat oven to 350º Peel onion and cut into quarters, place in food processor. Cut peppers in half, remove stems, seeds and veins and add to food processor Cut stems from cilantro, and add leaves only to food processor. Pulse until finely minced; leave in processor for now Toss two cheeses together in bowl and set aside.
• 2. Heat large heavy non-stick skillet (I use my cast iron) to medium high heat, then add cooking oil,ground chuck, chili powder, paprika, salt and pepper. Cook, stirring frequently until meat is "grey". Add onions, peppers and cilantro from food processor and cook about two more minutes. Remove from heat and set aside
• 3. Lightly grease a 9" x 13" baking dish and set aside. Place 4-6 tortillas at a time on paper towel, cover with another paper towel and place in microwave for 20 seconds to soften. (Note: You need to do this in 2 or 3 bunches or the tortillas will get cold while you are working with them) Remove from microwave and place on cutting board or large piece of waxed paper. Take one tortilla and spoon meat mixture down center, sprinkle with a small amount of grated cheese, then roll up and place "seams down" in baking dish. Continue preparing one at a time until all tortillas and meat are used. (It's okay to scrunch the tortillas together, they will still cook)
• 4. Pour the enchilada sauce over the entire dish, sprinkle remainder of cheese over top. You can add more cheese if desired (we like lots of cheese on ours) Place in oven and cook for 25-30 minutes until cheese is crusty and bubbly.
• 5. Serve with salsa, charro or refried beans, and spanish rice for an authentic Tex-Mex platter. ENJOY.

TEX-MEX CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce.
• In large bowl, mix 1 cup soup mixture with the chicken, corn and 1 cup of the cheese. In small bowl, set aside 3/4 cup soup mixture. Spread remaining 1 1/2 cups soup mixture in ungreased 13x9-inch baking dish.On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place about 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
• Pour 3/4 cup soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.
• Meanwhile, in small bowl, stir together tomatoes and cilantro. Spoon tomato mixture over each serving. Garnish with lime wedge, if desired.

YUMMY TEX-MEX CHICKEN ENCHILADAS

Steps:

• Combine first six ingredients in skillet.
• Warm over low heat until cream cheese is melted, stirring occasionally.
• Stir in 1/2 cup of the shredded cheese and melt.
• Spoon small amount (about 1/3 cup) down center of each tortilla; roll up and place seam-side down in lightly greased 12 x 7 inches.
• baking dish.
• Spoon remaining picante sauce over enchiladas, cover with remaining cheese.
• Bake at 350°F for about 15 minutes or until heated through.
• Garnish with lettuce, radishes, and olives if desired.
• ENJOY!

CHEESE & ONION ENCHILADAS WITH TEX-MEX CHILI GRAVY RECIPE - (4.3/5)

Steps:

• Chili gravy: Heat oil in a medium skillet over medium-high heat. Stir in flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add remaining dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. May add water, or chicken broth, to adjust thickness, if necessary. Enchiladas: Preheat oven to 450°F. Pour 1 to 2 tablespoons oil in a small or medium skillet and heat tortillas, one at a time, on each side. Layer on plate and blot with paper towels. Pour 1/2 cup chili gravy in 7-x9inch baking pan. Put 1/4 cup cheese and 1tablespoon onion in center of each tortilla, roll up, and place, seam-side down, in baking dish. Pour remaining chili gravy over rolled tortillas, top with remaining cheese & onions. Bake for 15 to 20 minutes or until sauce is bubble and cheese is melted. Serve hot.

CHEESY TEX-MEX ENCHILADAS WITH SIMMERED GUAJILLO SAUCE

Steps:

• Set out the cheese and steam heat the tortillas. Coat the bottom of a 13x9-inch baking dish with a little sauce. Roll 1/4 cup of the cheese into each tortilla and fit into the pan. Ladle 2 cups of the sauce over top, sprinkle with remaining cheese and bake at 425 degrees F until bubbly and browned. Sprinkle with chopped onion and cilantro to taste and serve.
• Cheeses to use - such as Chihuahua (queso menonita), asaderos, or quesadilla, a good substitute can be Sonoma Jack, Others - Monterey Jack or mild cheddar.

MAMA'S TEX-MEX BEEF ENCHILADAS

Steps:

• 1. Finely chop onion and grate cheese. Heat Chile, set aside.
• 2. Brown ground beef in 12 in. skillet with onion, minced garlic, chili powder, cumin, and cilantro.
• 3. Drain grease from beef mixture and immediately stir in 1/2 of cheese till it melts.
• 4. Heat 2 corn tortillas in microwave, cover with damp paper towel, for 30 seconds. Take out and spoon meat mixture ( about 2 tblsp.) onto tortilla and roll. Place in 9x13 casserole dish. Repeat until all meat mixture is used. This will make 2 9x 13 pans.
• 5. Pour 1/2 chili in each pan. Cover in cheese.
• 6. Bake for approx. 20 minutes or until bubbly and cheese is melted. Serve with Salsa and Sour Cream.

BLONDIE'S TEX-MEX BEEF ENCHILADAS

Steps:

• In large hot skillet, pour in oil. Heat till shimmery. Add onions and saute' for 2-3 minutes on med heat. Add garlic and saute for 1 minute. Add ground beef, cumin and chili powder; break up into very small crumbles. Cook till not pink. Set aside.
• In saucepan warm canned chili, and about 1/2 cup water, stirring frequently till bubbly. Turn off heat.
• Pre heat oven to 350*. Spray Pam in a 13"x9" pyrex or baking pan. Pour enough chili in pan to cover the bottom.
• In a small hot non-stick skillet, add small amt water (about 1 TBSP.) With tongs, put a tortilla in skillet; turn in 10 seconds;remove from pan in 10 seconds. Place in baking pan and fill w/ 1/4 cup meat mixture and roll tortilla; place seam side down. Repeat with remaining tortillas till pan is full.
• Pour rest of chili on top of enchiladas. Now sprinkle with cheese. Bake for 15-20 minutes, or till cheese is bubbly and turning brown around edges of pan.
• Serving Suggestions: Serve with mexican rice and beans of style and choice (pintos or black). Also have crispy tortilla chips (I use Calidad) and salsa.
• ~~~~~~~~~~~~~ENJOY~~~~~~~~~~~~~

TEX-MEX CHEESE ENCHILADAS

Steps:

• TEX-MEX HOLY TRINITY
• 3 garlic cloves, peeled 1½ teaspoons cumin seeds 1¼ teaspoons whole black pepper
• Combine garlic, cumin, peppercorns and 1 tablespoon water in a molcajete, mortar and pestle, or spice or coffee grinder. Process until the garlic is a smooth paste and the spices are finely ground. Makes about 4 teaspoons
• CLASSIC TEX-MEX CHILI GRAVY
• 1½ cups chopped white onions 5 garlic cloves, smashed ¼ cup ground beef, crumbled 2/3 cup vegetable oil 2/3 cup all-purpose flour 2 cups beef broth 3 tablespoons chili powder 2 teaspoons salt 2 teaspoons Tex-Mex Holy Trinity
• n a blender jar, combine the onions, garlic and ½ cup water. Process on high speed for 1 minute, or until smooth. In a small saucepan over low heat, combine the crumbled beef, 2 cups water and the processed onion and garlic. Simmer, uncovered, for 30 minutes. Using a large spoon, skim the frothy substance that rises to the surface; discard. Repeat 2 or 3 times during the cooking time. Also use the spoon to break up clumps of meat for a smooth consistency. Set aside off the heat. In a large skillet over medium heat, heat the oil until it shimmers. Lower the heat. Stirring continuously, add the flour and cook until the flour turns a light golden color. Set aside off the heat. In a medium saucepan over low heat, heat the broth and 1 cup water until steaming hot, almost boiling. Meanwhile, in a small bowl or container with a lid, combine the chili powder, salt, Holy Trinity and cayenne pepper, whisking or shaking to blend. Stir the combined spices into the hot broth mixture, blending until smooth. Gradually add the cooked beef and chili powder-broth mixture to the cooked flour, stirring constantly to remove lumps. Stir and cook over low heat for 5 minutes, or until it's almost as thick as ketchup. Set aside off heat for at least 10 minutes to allow flavors to mellow before serving. Makes about 5 cups, enough for 10 to 12 enchiladas
• CHILE SAUCE FOR FLAVORING TORTILLAS
• 7 guajillo chiles, stems and seeds removed 2 chiles de arbol, stems and seeds removed
• In a medium saucepan over high heat, combine the chiles and 1¾ cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Set aside off the heat for 10 minutes. In a blender jar or work bowl of a food processor, process the cooked chiles and their liquid until smooth, about 1 minute. Pour the puréed chile mixture through a fine-mesh strainer into a small bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard solids. Cover the sauce and put in refrigerator to chill, then use to flavor tortillas. The flavoring sauce may be refrigerated for up to 1 week or frozen for up to 6 months.
• FLAVOR AND SOFTEN CORN TORTILLAS
• Chile Sauce for Flavoring Tortillas, 1 cup vegetable oil
• Dip each tortilla in the chile sauce (can flavor up to 24 tortillas). Drain off excess liquid. Stack the spiced tortillas on a plate. Cover with plastic wrap or foil. Refrigerate overnight or use immediately. When you are ready to assemble enchiladas, heat a skillet over medium heat and add oil; heat until it shimmers or about 375 degrees. Using a nonstick spatula, slide one flavored tortilla at a time into the hot oil and cook for 2 to 3 seconds then turn over. When the tortilla is pliable (after another 1 or 2 seconds), remove from oil so tortilla doesn't crisp. Tortillas should remain pliable for rolling. The total time in the oil should be nor more than 5 seconds. Stack the softened tortillas on a plate and continue dipping in hot oil until all the flavored tortillas are softened. Cover softened flavored tortillas with plastic or foil. Allow to cool for 10 minutes or until cool enough to handle. Fill, roll and bake enchiladas.
• CHEESE ENCHILADAS
• 4 cups shredded cheddar cheese, plus 1¼ cups for garnish 12 flavored and softened corn tortillas (recipe for Chile Sauce for Flavoring Tortillas and method follows) 5 cups Classic Tex-Mex Chili Gravy (recipe follows), warm 1 cup diced onion (optional)
• Preheat the oven to 425 degrees. Spray a 9-by-11-inch baking dish with cooking spray.
• Place about 1/3 cup of the cheese in the center of a tortilla. Roll and place seam-side down in the baking dish. Repeat until all the tortillas are filled, arranging them in baking dish with an inch in between.
• Pour ¼ cup sauce over each enchilada and sprinkle evenly with grated cheese and onion, if desired.
• Bake for 7 to 10 minutes, until the cheese is melted and the sauce is bubbly. Garnish with a little more cheese. Serve immediately.

(NOT TEX-MEX STYLE) CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375 degrees. Open cans of cream of chicken soup and green enchilada sauce and mix together until smooth. Open can of canned chicken breast chunks and empty the liquid only into the sauce mixture and stir in.
• Soften tortillas in the microwave for a few seconds to make them more pliable. With your hands, pull apart and shred the canned chicken chunks and place a small amount (about an ounce) in each of the tortillas. Spoon in about 1-2 Tbsps of the sauce on top of the chicken and then spread a little of the shredded cheese inside each enchilada. Roll up as tightly as possible.
• Arrange the enchiladas not too tightly in the bottom of a 10" X 10" baking dish or similar size, sprayed first with non-stick spray. Pour sauce over all, making sure sauce gets in between and all around the enchiladas. Sprinkle diced onion over all and then cover with the rest of the shredded cheese.
• Bake uncovered in 375 degree oven for about 45 to 55 minutes. The cheese on top should be a little brown and bubbly. Let sit on top of the stove for about 10 minutes, then serve hot. Best to use a wide spatula so they don't fall apart when serving.
• Recommend serving with hot Tex-Mex style refried beans and Mexican rice. You can garnish with a handful of diced green onion tops (optional). You can also serve with sliced black olives and with a dollop of sour cream.
• SIDE NOTE: If you prefer to do this, instead of using green enchilada sauce, buy a can of crushed tomatillos and add 3 or 4 tablespoons of your favorite salsa to it for flavor. You could also add a small can of mild diced green chilies if you want a little extra 'spice'. Then combine with your Cream of Chicken soup. I have done it either way and both are very good. Bon Apetit' Y'all!!

TEX MEX ENCHILADAS

Steps:

• Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes. Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes. Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish.) Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up. Raise oven heat to 450 degrees. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.