Tex Mex Cheese Enchiladas
User Reviews
4.7
9 reviews
Excellent
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
16
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Calories
137 kcal
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Course
Main Course
Tex Mex Cheese Enchiladas
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Tex-Mex enchiladas with Chili Gravy are the definition of comfort food, Texas-style—cheesy, saucy, and packed with bold, nostalgic flavors. The homemade enchilada sauce, rich and savory with just the right kick, makes these enchiladas taste like they came straight from your favorite local spot.
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Ingredients
Enchilada Sauce
- ¼ cup oil or butter
- ¼ cup all purpose flour
- ½ tsp ground black pepper
- ¾ tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp ground cumin
- ½ tsp dried oregano
- 1 tbsp chili powder
- 2 cups beef broth can sub with another type use a LOW or NO SODIUM
- 1 tbsp tomato paste
Enchiladas
- ¼ cup avocado oil
- 15-20 white corn tortillas (6 inch)
- 2 cups Monterey jack cheese shredded
- ½ cup onion diced, (optional)
Toppings
- tomato diced
- cilantro diced
- sour cream
- avocado sliced
- shredded lettuce
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Instructions
Enchilada Sauce
- Heat the oil or butter in a medium size skillet over medium heat.
- Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.
- Add in the spices. Stir to form a thick paste.
- Stir in the broth and tomato paste. Stir until smooth. Bring the mixture to a simmer then reduce the heat to low. Stir occasionally. Cook about 5 minutes until sauce is slightly thickened.
Enchiladas
- Preheat oven to 350℉.
- Heat the oil in a large skillet over medium heat. Add the tortillas one at a time carefully to the oil to cook. Cook for about 30 seconds on each side, just to soften the tortillas, don’t cook until crisp. Then remove from the oil and place on a plate, cover with a paper towel or a clean towel to retain the heat.
- Pour a small amount of the enchilada sauce into a casserole dish, spread around so the bottom of the dish is covered in sauce.
- One by one dip each tortilla into the enchilada sauce, or brush the enchilada sauce onto each tortilla, then sprinkle a small handful of monterey jack cheese onto a tortilla, sprinkle with diced onion if desired, roll it up and place in casserole dish with the seam side down. Continue until the casserole dish is full.
- Pour the remaining sauce over the top of the enchiladas.
- Bake in the oven at 350℉ degrees for about 10 minutes or until the cheese is completely melted. Sprinkle with additional cheese and bake for an additional 5 minutes.
- Serve enchiladas topped with shredded lettuce, diced tomato, cilantro, and a drizzle of sour cream.
Notes
- Make Ahead Instructions: prepare the enchiladas ahead of time following directions up to baking. Instead of baking, cover with foil and store in the refrigerator until ready to bake. Increase baking time as needed to ensure cheese is fully melted.
- Storing Leftovers: store in a sealed container in the refrigerator for up to 3 days.
- Freezing: Wrap dish with two layers of plastic wrap and then a layer of foil to prevent freezer burn. Freeze for up to 3 months. Thaw overnight by removing from the freezer and placing in the refrigerator. Be sure to remove the plastic wrappings before baking.
- Reheating: cover the dish with foil and bake at 350 degrees F for about 20 minutes or until warmed through completely.
Nutrition Information
Show Details
Serving
1
Calories
137kcal
(7%)
Carbohydrates
16g
(5%)
Protein
5g
(10%)
Fat
6g
(9%)
Cholesterol
12mg
(4%)
Sodium
226mg
(9%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 137kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Cholesterol | 12mg | 4% |
| Sodium | 226mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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