Recipe by SHCMEOW
"These are authentic Tex-Mex enchiladas as taught to me by a lady originally from Chihuahua, Mexico who then added a bit of Texas. They are super easy to put together and taste incredible! Watch out though, because there is nothing low-fat about them! I like to assemble these enchiladas in the morning or night before, come home and pop them in the oven. When cold, add 10 more minutes to the baking time. Leave out the onions for picky eaters. "
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2 (11.25 ounce) cans
chili without beans
shredded Cheddar cheese
This recipe was so easy - you had to wonder how good it was going to turn out. However! They turned out great!
My husb normally fixes the enchilada meals and even he was surprised at how good these were and how quickly you can prepare them! We have already fixed them x3. Try it - you will love it!
holy these are good! So easy I almost thought I was doing it wrong. I did saute the onions before putting them in(only cause raw onions are hard on my stomach) Husband loved them. They are Gluten free which is a plus in this house! Mix and match chili for different flavor. Add more filling don't that is what makes this recipe awesome. Having made a few times now we have even added spinach, different cheeses and black olives. I like them when they are at the simplest! These can be made layered and not rolled. I am telling you it is versatile and awesome!!!! Thank you for the awesome recipe!
Loved the idea of lightly frying the corn tortillas before assembling enchilada. My dad can't have gluten so this was a great meal choice for him and he loved it! I made a few swaps to help lower the cals... I used vegetarian chili (fat free) and cheddar cheese made with 2% milk. I also cooked chicken in crock pot with salsa and shredded for inside the enchildada. Lastly, I only use half of the cheese. I put a little bit inside the enchilada and then the rest layered on top. Can't be all scientific about it, but def lowered the fat/cal intake!
Loved these enchiladas! I followed the recipe exactly, the only thing i will do differently next time is saute the onions first before putting them in the tortillas. Thanks so much for this wonderful recipe!
Deliciousness to the max! Thank you so much for sharing. What a wonderful site this is - isn't it? How else could we all get fabulous recipes like this one otherwise?!?!? Anyway, while I know enchiladas call for corn tortillas, I substituted flour as that is my family's preference. In addition, I slow-cooked boneless chicken breasts all day in some salsa and used that, shredded, in the enchiladas. Other than that, I followed it and loved it. Thank you for taking the time to share this gem!
So simple and quick! I used "medium" enchilada sauce, hormel turkey chili w/o beans, sautéed the onions prior to adding to the tortillas, and steamed the tortillas in the microwave.
These are out of this world! No, they're not lowfat, but once in a while, this Texan craves good enchiladas, and these fit the bill nicely. I'd say they rival any authentic Tex-Mex restaurant's enchiladas. The only things I do differently are leave out the onions and steam the tortillas in the microwave instead of fry them (hey, every little bit helps, right?). Thanks for an awesome recipe!
I decided to try this recipe because I needed a QUICK and EASY enchilada recipe... I'm very glad I did. I'll admit I was skeptical because my usual enchilada recipes are a bit more time and ingredient comsuming but well worth the effort. I made just two changes... First, I used Hormel Turkey Chili with Beans (because that is what I had). Second, I wrapped the tortillas in a damp paper towel and microwaved them until pliable. Because I softened the tortillas that way, I added the chili powder into the sauce mixture. Not a lot of work for an enjoyable dish!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 531
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