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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
  • Total Time
    Prep: 25 min. Bake: 30 min.
  • Makes
    6-8 servings


  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 3 cups 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 13x9-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.

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Average Rating:
  • bkyoungfamily
    Dec 6, 2014

    Another family favorite. Easy to make and our whole family loves 'em.

  • epusername
    Nov 8, 2014

    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

  • Candy_95422
    Nov 7, 2013

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

  • Sarayp
    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.

  • Aquarelle
    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!