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My review
Tex-Mex Beef and Cheese Enchiladas
RHONDA35
"Cheese filled tortillas are covered with a spicy meat sauce and cheese before baking. Growing up all my life in South Texas, this dish was a staple!"
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Ingredients
50 m servings 794 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes.
- While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top. Pour the meat sauce evenly over the rolled tortillas. Top with remaining cheese.
- Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 794 calories; 49.1 g fat; 40.4 g carbohydrates; 47.1 g protein; 172 mg cholesterol; 1915 mg sodium. Full nutrition
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Reviews
Read all reviews 119147 Ratings
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Most helpful positive review
5/27/2008
Excellent cheese enchiladas, just like we get in the taquerias here. This is authentic Tex-Mex. I had enough chili gravy though for two pans although we used it all, it was a bit too much and th...
Most helpful critical review
8/1/2007
This recipe was just "o.k." My family was crazy about it. Amazingly enough even with all the spices added it was rather bland...maybe add more salt. The recipe says the flour is divided but I...
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5/27/2008
Excellent cheese enchiladas, just like we get in the taquerias here. This is authentic Tex-Mex. I had enough chili gravy though for two pans although we used it all, it was a bit too much and th...
1/13/2008
I tripled spices and added coriander another mexican seasoning- and instead of using tomatoe sauce - I had a can of diced tomatoes that I pureed cut sugar to 1 tsp. - did not add flour and this ...
8/26/2008
Wow, I hadn't made enchiladas in a while and this was so easy. I loved that it didn't call for canned sauce. I didn't use the flour, I had a couple of tablespoons tomato paste I had to use up an...
1/17/2011
I'm from Texas and let me tell you. This recipe is a staple in Texas. This recipe is almost right - except for the tomato sauce. Leave it out! Brown your flour before you add it to the mixture a...
1/28/2011
I've never eaten enchiladas quite like these, but they are excellent. Spices are just right for me, but easily adjustable if you like hotter or milder. Easy to cut in half if serving only two, a...
8/1/2007
This recipe was just "o.k." My family was crazy about it. Amazingly enough even with all the spices added it was rather bland...maybe add more salt. The recipe says the flour is divided but I...
3/15/2008
This chili type sauce is very common for Tex-Mex style enchiladas, as is Using American cheese. I sauted half the ground beef with some garlic powder, minced onion, cumin and lots of chili powde...
10/20/2008
I only had 1 pound of ground beef, and so was forced to cut the recipe in half, but there was still plenty of sauce. This got rave reviews at my house, and I will definately make it again. It ...
6/19/2008
This recipe is good, like another poster said, it's a bit bland, I added green chilies to the sauce and put the beef sauce into the tortillas itself. My husband loved these, first time making en...