Texas Enchiladas

Texas Enchiladas


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Beef enchiladas with corn tortillas are topped off with a spicy sauce.

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Time needed

20 min preparation + 15-20 min cooking

Serving Size / Yield

4-6 servings


  • Chili Gravy:
  • 2 Tbs. shortening
  • 2 Tbs. flour
  • 2 Tbs. chili powder
  • 2 C. warm water
  • 8 oz. can tomato sauce
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • Filling:
  • 3/4 lb. ground beef
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • For Assembly:
  • 4 C. grated longhorn or cheddar cheese
  • 1 C. finely chopped onion
  • 12 corn tortillas
  • 2 Tbs. vegetable oil

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Place shortening in skillet over medium heat. When shortening melts, use a whisk to stir in flour. Add chili powder, water and tomato sauce. Allow liquid to simmer, stirring occasionally. Add salt and pepper to taste. Cook until thickened, about 15-20 minutes. Set sauce aside. Place ground beef in small skillet and cook over medium heat until meat is browned. Season with salt and pepper. Drain well and set aside. Preheat oven to 350. Lightly coat a 13X9 inch glass baking dish with nonstick cooking spray. Place vegetable oil in small skillet over medium heat. Dip tortilla in hot oil until softened, about 15 seconds. Allow excess grease to drain back into skillet. Dip tortilla in chili gravy and place the tortilla in the pan. Add 1 to 2 Tbs. of filling, 1 to 2 Tbs. cheese and 1 to 2 tsp. chopped onion down the middle of the tortilla. Roll tortilla to enclose filling and place seam side down in the pan. Continue filling and rolling to make 12 tortillas. Arrange tortillas to fit snugly in pan. Pour chili gravy over tortillas and sprinkle with remaining cheese and onion. Bake until bubbly, 15-20 minutes.

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