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How To make Tex Mex Style Enchiladas
2 lb Ground beef,
-extra-lean (as -little fat as possible) 2 md Onions, chopped
4 T Flour
2 1/2 c Enchilada sauce
-(2 standard cans) 1 lb Cheddar cheese,
-sharp, grated PREPARE SAUCE AND FILLING: Brown ground beef and 1 chopped onion in a large skillet. There should be enough fat in the beef to eliminate any need for extra oil and also to saute the onions at the same time. While you are browning the beef (it should be completely cooked with no pink or red color left), be sure to break it up so that it is granular in texture, as opposed to chunky, when completely browned. Onions should be limp and translucent but not brown. Add about 4 T of flour and saute until flour is completely incorporated into the meat mixture. Add the enchilada sauce. Heat over low heat. If the mixture is too thick, add a little water. The consistency should be that of a thick gravy, but not soupy. Simmer over low heat for 20-30 minutes. PREPARE ROLLED ENCHILADAS: Rolled enchiladas are tougher to assemble, but more authentic. Have ready a large baking pan, we always use an oblong Pyrex pan. One at a time, dip each tortilla in the enchilada sauce just enough to coat and slightly soften. Lay the tortilla flat in the baking pan, spoon about 3 T of the enchilada sauce in a line down the middle, top with about 1 t chopped onion and about 3 T of grated cheese. Roll the tortilla tightly into a cylinder with the seam on the bottom, and position against the bottom edge of the baking pan. Repeat until the pan is full. This can get tricky (but it is possible) as the pan gets full. Assembling the enchilada outside of the pan is usually a messy disaster. Depending on the size of the pan and how tightly each enchilada is rolled, you can get 8-12 enchiladas in a pan. This recipe should make about 16-24 enchiladas. Spoon enchilada sauce over the assembled enchiladas to thinly cover. Sprinkle generously with grated cheese. Bake at 425 degrees F. for 20 minutes. PREPARE STACKED ENCHILADAS: This is the New Mexico style. It is much easier to assemble. Have plates ready. One at a time, submerge each tortilla in the enchilada sauce (which should be cooking on low heat during this process) and cook until limp but not falling apart, this may take a little practice to gauge the time. Remove the tortilla from the sauce and place flat on a plate. Spoon a little sauce, including meat, over the tortilla, add about 1 T chopped onion and about 4 T grated cheese. Repeat the process until you have a stack of 3-4 tortillas on a plate, depending on the appetite of the person who will eat them. Top the last tortilla with a generous amount of sauce and cheese. Serve immediately. The fundamental difference between these two styles is the method used to cook the tortillas. In the rolled style, the sauce is cooked into the tortilla through the baking process. In the stacked style, the tortilla is cooked directly in the sauce. Only the appearance differs, the taste is the same with either style. NOTES: * Central Texas style Mexican enchiladas -- We cook beef enchiladas in two ways, the traditional rolled enchilada and the easier-to-cook New Mexico stacked style. Both procedures are given. Also, we used to cook the enchilada sauce/chili from scratch but more recently began using a shortcut with canned Old El Paso brand enchilada sauce, since it is not only faster (20 minutes vs. 4+ hours) but also has a very authentic spice combination. Yield: Serves 6-8. * I always use Old El Paso canned enchilada sauce, though it is possible to make your own. : Difficulty: moderate. : Time: 1 hour. : Precision: approximate measurement OK. : Pamela McGarvey : UCLA Comprehensive Epilepsy Program : {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam : Copyright (C) 1986 USENET Community Trust
How To make Tex Mex Style Enchiladas's Videos
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The key to perfect Tex-Mex #GroundBeefEnchiladas is a combination of multiple factors! A good authentic #enchiladagravy, a flavorful #groundbeef filling, and, of course, melty cheese.
Today we’ll cover how to easily get a superior version of this #TexMex classic on your table, as well as how to make a perfect, foolproof enchilada gravy, the key to the most flavorful beef enchilada filling, plus, fun ideas for what to serve alongside your enchiladas!
How To Roll Enchiladas:
To make corn tortillas more pliable, wrap a stack of six corn tortillas in damp paper towels. Then, place them on a microwaveable plate and microwave for 1 minute. When you pull the tortillas out, they will be steaming (so be careful), but they will also be bendy and perfectly pliable for stuffing.
As much as we all want to slam each corn tortilla from edge-to-edge with beef and cheese, take care not to overstuff the enchiladas. This will make them difficult to roll closed, and it will likely spill out before you even make it to the casserole dish.
Roll one side the tortilla over the filling, and tuck the flap under the filling, tightly rolling it over at the same time.
Place seam-side down in casserole dish.
For more tips and the full recipe, go to
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It’s a Tex-Mex rumble in the kitchen! Who has the best enchiladas? ME or MAMA?
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Today we’re gonna answer that question.
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My Mom is going to make her Tex-Mex style enchiladas using Wolf Brand Chili and Longhorn Cheddar, while I’m gonna whip up my enchiladas with a more traditional red sauce and topped with queso fresco.
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The Best Beef Enchiladas recipe!!! Step by Step!! Restaurant quality.. So delicious ????
Hello Everyone!!! Thank you so much for stopping by my kitchen… Today we are making Beef Enchiladas!! Tex Mex Style… Let me show you how!! ????
This is a lenghty video but I’m showing you step by step so you dont miss a thing!! ????????????
Beef Enchiladas Tex Mex Style
1 lb of ground beef
1/4 cup minced onion and more for topping
2 minced garlic cloves
1/2 tsp season salt
1/4 tsp pepper
1/4 tsp salt
1/4 tsp cumin
8-10 corn tortillas
3 cups enchilada sauce
8 oz shredded cheddar cheese
vegetable oil for frying
Enchilada Sauce
4 tbsp cooking oil 
4 tbsp all-purpose flour
2 1/2 tbsp chili powder (Gebhardts preferred but use what you have)
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin
1/4 tsp oregano
3 cups chicken broth
1/2 tsp salt
1/4 tsp pepper
How I make Mexican rice! Don’t forget to check the description box for the ingredients.
BEEF ENCHILADAS | Easy Enchilada Sauce Recipe | How To Make Cheesy Baked Enchiladas
Today I am making cheesy ground beef enchiladas my favorite way, baking in the oven. The homemade enchilada sauce gravy and the cheese make this a baked comfort food my family loves. I am also making a pan of Mexican rice and a salad to make this a delicious enchilada dinner.
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Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
#comfortfood #enchiladas #simplymamacooks
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AND HASHTAG Simply Mama Cooks
⭐️ABUELA'S AUTHENTIC RED ENCHILADAS
⭐️BEEF AND CHEESE ENCHILADAS
⭐️ENCHILADAS SUIZAS
⭐️EASY MEXICAN RICE
_________________________________
0:00 Intro
0:10 Ingredients
0:51 Cooking The Ground Beef
2:27 Prepping The Corn Tortillas
4:00 Enchilada Sauce Prep
8:00 Assembling The Enchiladas
11:07 Bake The Enchiladas
__________________________________
INGREDIENTS
1 lb ground beef (I used 97/3 lean to fat ratio)
1/4 cup diced onions
2 garlic cloves minced
1/2 tsp ground cumin
1/2 tsp salt
pepper to taste
14 corn tortillas
1/3 cup oil (for softening corn tortillas)
12 oz cheddar cheese (or Colby jack cheese)
ENCHILADA RED SAUCE INGREDIENTS
1/4 cup oil
4 tbsp all purpose flour
2 Tbls chili powder
1/4 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1 Knorr brand chicken bouillon cube
2 cups (16 oz) water
**You can substitute the bouillon cube and water with
2 cups of chicken stock or broth
**If using chicken broth, be sure to adjust salt and seasoning to taste
**Bake in a 9x13 baking dish
**Preheat oven to 375 degrees F
**Bake covered for 20 minutes and then uncovered for 10 to 15 minutes.
ASY MEXICAN RICE RECIPE
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
MUSIC
Ulas Pakkan, Courtesy of Shutterstock, Inc.
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CHEESE ENCHILADAS / BEST HOMEADE SAUCE
Rachel cooks with love (videos)
These CHEESE ENCHILADAS are neither genuine Mexican nor totally Texan, they are TexMex style, these corn tortillas are stuffed with cheese and smothered in a delicious homemade sauce made with the best seasonings, then topped with a fresh Pico de Gallo and sides with refried beans and Mexican rice, it is a very easy and quick meal to prepare.
INGREDIENTS
2 Tbls melted butter
1 Tbsp vegetable oil
3 Tbsp All purpose flour
1 & 1/2 Tbsp chili powder (I like Gebhardt)
2 tsp Paprika
1 tsp onion powder
2 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano
3 C. chicken broth
2 tsp tomato paste
1 & 1/2 tsp chicken bouillon
1/2 tsp sugar
Salt if needed
Corn tortillas
American cheese (grated as needed) I used about 3/4 lb. but you use as needed for you.
chopped Onions for filling (optional)
FOR TORTILLAS
1/2 C. vegetable oil
8 Corn tortillas
SIDES
mexican rice
refried beans
Pico de gallo
PICO DE GALLO
1 C. chopped onions
1C. diced tomatoes
1 C. chopped cilantro
1 seeded and chopped jalapeno
juice of 1/2 lime
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.