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Texas Enchiladas

 Texas Enchiladas
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
6-8 ServingsPrep: 25 min. Bake: 30 min.


  • 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


  • 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,

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Texas Enchiladas (continued)

Directions (continued)

  • 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.