- 1 pound ground turkey or beef
- 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)
- 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
- 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.
Reviews for Texas Enchiladas
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"These enchiladas are terrible....they taste like bland beef with tomato soup poured over it. On my way to dominoes to pick up dinner....yeah...that's how bad these are. 0 stars"
"I have this as my favorite for my family. They are wonderful and easy to make."
"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."
"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! :)"
"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!"