Tex-Mex Enchiladas Recipe - Allrecipes.com
Tex-Mex Enchiladas Recipe
  • READY IN 45 mins

Tex-Mex Enchiladas

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 15 enchiladas Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.
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Reviews More Reviews

Mar 31, 2011

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!

Oct 08, 2011

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!


29 Ratings

Nov 12, 2011

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!

Jul 13, 2012

This is my recipe, and I'm thrilled that people seem to be enjoying it so much. Like I said in the description, these are definitely not low-fat, but they are pretty good every once in a while. If your family is into freezer cooking, these are a great candidate. I prepare them through the rolled stage, then freeze them in their baking pan lined with foil. After they freeze completely (overnight), I remove them from the baking pan, cover the foil wrapped enchiladas and wrap in plastic. To cook, remove from freezer, pop enchiladas in foil back into baking pan, cover with sauce mixture, then bake an extra 15 minutes. So easy and SOOOOO good, plus it doesn't take much extra time to make two or three pans than just one.

Sep 27, 2011

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!

Sep 12, 2011

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!

Jan 31, 2012

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.

Jan 28, 2012

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!


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  • Calories
  • 933 kcal
  • 47%
  • Carbohydrates
  • 69.1 g
  • 22%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 59 g
  • 91%
  • Fiber
  • 10 g
  • 40%
  • Protein
  • 35.1 g
  • 70%
  • Sodium
  • 1776 mg
  • 71%

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

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