Texas Enchiladas Recipes

TEX-MEX ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
• Heat the vegetable oil and chili powder together in a small skillet over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch baking dish. Repeat this process until all the tortillas are used.
• Sprinkle about 2/3 of the remaining Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining Cheddar cheese over the layer of the chili mixture.
• Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.

TEXAS ENCHILADAS

Steps:

• 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.

TEXAS CHEESE ENCHILADAS

Steps:

• Preheat oven to 350°F
• Lightly grease a 9x13 inch glass casserole dish.
• Combine the minced onions and jalapenos.
• Pour both cans of enchilada sauce into a 2 quart sauce pan, bring to a boil, immediately reduce heat, stir and simmer for 2 minutes Remove from heat.
• Add 1/2 cup of heated sauce to the bottom of the casserole dish and spread evenly. Save remaining sauce.
• In a large skillet, over the Med-High setting, heat corn oil. When the oil is hot add 3 corn tortillas at a time, sizzling approx 5 seconds turn with tongs and heat an additional 3 to 5 seconds (or until soft -- do not allow them to get crisp). Use paper towels to drain the heated tortillas and layer 6 of them over the sauce in the dish.
• Add a third of the minced onions and jalapenos followed by a third of the cubed and shredded cheeses and lightly salt. Pour another 1/2 cup of sauce over cheese. Repeat layers twice, ending with all remaining cheese, onion/jalapeno mix, cheese, sauce and salt.
• Bake uncovered at 350 F for 20 mins or until cheese is melted and bubbly --do not allow to brown. Remove from oven and allow to rest 5 minutes.
• Cut into squares and serve with cold beer, Mexican rice, beans, sour cream or cornbread.

EASY TEXAS CHEESE ENCHILADAS

Steps:

• Melt butter in pan over medium high heat.
• add flour and cook 2 minutes.
• add spices and tomato paste, mix well (forms a ball).
• pour in unsalted chicken stock and mix until smooth.
• simmer 10 minutes.
• cover and allow to cool.
• smooth enough sauce over the bottom of 13x9 pan to cover.
• roll shredded cheese in corn tortillas and line pan seam side down.
• cover with sauce.
• cover with shredded cheese.
• bake at 350 until hot and bubbly.

TEXAS-STYLE ENCHILADA CASSEROLE

Steps:

• In a large skillet, cook the first 3 ingredients over med-high heat, stirring until beef crumbles and is no longer pink; drain.
• Transfer the beef mixture in a large bowl; stir in tortilla pieces and the next 4 ingredients and 1 cup cheese.
• Spoon mixture into a lightly greased 11x7 inch baking dish.
• Sprinkle evenly with remaining cheese.
• Bake in a 400° oven for 20-25 minutes or until bubbly.
• Serve with desired toppings.

AUTHENTIC TEX-MEXICAN ENCHILADAS

Steps:

• Make Enchilada Gravy Sauce.
• Heat oil in large stockpot (at least 3 qt).
• Add flour and cook until browned, stirring constantly, you are making a roux, do not let it burn NOTE: this will have almost a "dough" consistency, don't be scared once the water is added it will thin into a thick gravy.
• Stir in chili powder, cumin, garlic, salt and pepper.
• Cook roux, stirring constantly, for at least 2-3 minutes. If you do not thoroughly cook the roux it will taste like flour mixed with oil.
• Gradually add the water, stirring until smooth.
• Boil gently for 15 minutes.
• Meanwhile make the Chili con Carne.
• Brown the ground beef in a large skillet.
• Add the garlic, cumin, bay leaf, salt and pepper.
• Cook for 15 minutes, stirring occasionally and adding a little water if the pan becomes dry.
• Add the chili powder and 1 cup of water and bring to a simmer.
• Simmer for 10 minutes, then remove the bay leaf and add the beans if using.
• Meanwhile make the Enchiladas.
• Preheat oven to 350°F.
• Soften tortillas, fill with American cheese and roll up.
• Place them seam side down in a baking dish and cover with Enchilada Gravy Sauce and Chili con Carne.
• Top with Pico de Gallo and more cheese to taste.
• Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.