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Texas Enchiladas Recipe

Whenever I'm feeling homesick for my native state of Texas I make this authentic recipe. But you sure don't have to be a Texan to enjoy it!—Norma Davis, Ouray, Colorado

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Texas Enchiladas Recipe

Prep: 25 min. Bake: 30 min.

Yield: 6-8 Servings

25 30 55

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 small onion, chopped
1 teaspoon chili powder
Salt and pepper to taste
3 cups (12 ounces) shredded cheddar cheese, divided
12 corn tortillas (10 inches)
SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1 can (15 ounces) tomato sauce
1 tablespoon chili powder
1/4 teaspoon salt
Dash cayenne pepper

Directions

In a skillet, cook ground beef and onion until the meat is browned and onion is tender; drain. Stir in chili powder, salt, pepper and 1-1/2 cups cheese.
Soften tortillas according to package directions. Spoon about 1/4 cup meat mixture onto each tortilla. Roll up and place, seam side down, in a greased 13-in. x 9-in. baking dish; set aside.
For sauce, melt butter in a small saucepan. Stir in flour; cook until bubbly. Add remaining sauce ingredients. Cook, stirring constantly, until the mixture thickens. Pour over tortillas. Sprinkle with remaining cheese.
Bake at 350° for 30 minutes or until heated through and bubbly. Yield: 6-8 servings.

Originally published as Texas Enchiladas in Country Ground Beef , p88

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Texas Enchiladas

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Reviewed on May. 11, 2012 by Sarayp

I made this for the first time for a Cinco de Mayo dinner. They were delicious and can be made ahead and baked just before serving. I used flour tortillas since I couldn't find corn.

Reviewed on Feb. 22, 2011 by wmcrockett

These enchiladas are so good. I always have the ingredients on hand and they are so easy to make! Even my picky eater loves them! :)

Reviewed on Mar. 22, 2009 by Aquarelle

These are very easy to prepare, and very delicious. I tweaked the seasonings just a bit: I used half chipotle chili powder and half regular (medium-hot) chili powder in the meat mixture, and substituted the chipotle chili powder for the cayenne pepper in the sauce. As always, I used extra-sharp cheddar. Served the enchiladas with Mexican rice and refried beans. Yum!