Texas Enchiladas Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 6-8 servings


  • 1 pound ground turkey or beef
    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


  1. 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.
  2. 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.
  3. 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.
  4. 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 1993, p88

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Reviewed Nov. 7, 2013

I have this as my favorite for my family. They are wonderful and easy to make.

Reviewed May. 11, 2012

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 Feb. 22, 2011

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 Mar. 22, 2009

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!

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