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

Ingredients

  • 1 pound ground turkey or 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

  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

Reviews for Texas Enchiladas

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
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MY REVIEW
Reviewed Nov. 7, 2013

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

MY REVIEW
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."

MY REVIEW
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! :)"

MY REVIEW
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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