Tex-Mex Beef and Cheese Enchiladas Recipe

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Most Helpful Positive Review

Sep 12, 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 the next time I'll cut that in half. I used an American-Cheddar shredded cheese blend. I didn't fry the tortillas in the oil, just heated them in the microwave to make them pliable. The second time I made these I did fry the tortillas which takes only a couples of secs per side except it is harder to work with a hot hot tortilla. I was afraid they would be greasy after the frying, but they turned out great after all. I also used half the sauce the second time and it while it wasn't plentiful, it was still adequate. Thanks Rhonda, this recipe is going to get a lot of use in the future!

—~TxCin~ILove2Ck

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Most Helpful Critical Review

Aug 01, 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 could never figure out why so I added the whole half cup to the 2 cups of water. The meat sauce turned out fine but the enchiladas stuck to the bottom of the dish. Maybe put some meat sauce on the bottom before putting in enchiladas and then pour remaining over top. Interesting idea for enchiladas but probably won't be a staple in my home.

—Dianne

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105 Ratings

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Jan 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 recipe was great! My husband even enjoyed it and mentioned how good it was!I changed recipe becuase of everyone stating it was pretty bland and mine had a great taste. Doubled recipe and froze second batch for an wasy dinner ranother night! Come in heat corn tortillas, and put together for casserole, heat and eat!Really enjoyed this! Great for cooler nights!

—Susan

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Aug 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 and that just worked perfect with the other ingredients. To cut the fat a little I used super lean ground beef, and I actually used the meat as the filler instead of cheese and topped with the rest of the sauce and sharp white cheddar.

—karetha

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Jan 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, as is the case for wife and me.

—HUNGRYJOHN

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Mar 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 powder to use in the filling. Also reduced the sugar and no flour as others suggested, and upped the spices in the sauce as well. These tasted a lot like those at our favorite local restaurant-which are wonderful!

—SweetBasil

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Oct 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 takes a little extra time and effort to lightly fry the tortillas, but it is well worth it. Not only does it make them pliable, but it makes them taste freshly made - something that cannot be achieved with a quick microwave zap. And once you do it a few times you get very efficient. You just lay them out on paper towels and let them cool a bit before handling them. Thanks for a delicious and budget friendly recipe!

—Janice

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Jun 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 enchiladas.

—LindsNW

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Nutrition

Calories
794 kcal
40%

Carbohydrates
40.4 g
13%

Cholesterol
172 mg
57%

Fat
49.1 g
76%

Fiber
6.5 g
26%

Protein
47.1 g
94%

Sodium
1915 mg
77%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tex-Mex Beef and Cheese Enchiladas

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 794
Calories from Fat: 442

% Daily Value *
Total Fat 49.1g 76 %
Saturated Fat 24.1g 121 %
Cholesterol 172mg 57 %
Sodium 1915mg 77 %
Potassium 747mg 21 %
Total Carbohydrates 40.4g 13 %
Dietary Fiber 6.5g 26 %
Protein 47.1g 94 %
Sugars 3.9g
** Vitamin A 50 %
Vitamin C 12 %
Calcium 61 %
Iron 59 %
** Thiamin 24 %
** Niacin 107 %
** Vitamin B6 43 %
Magnesium 30 %
** Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.