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image of American Enchiladas Recipe | How to Make Enchiladas – The ...

American Enchiladas Recipe | How to Make Enchiladas – The ...

Learn how to make Mexican-American enchiladas with this recipe from The Spice House! Our authentic featured spices bring out the delicious taste of this dish..
From: www.thespicehouse.com

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image of American Cheese Enchiladas - My Kitchen Is Open

American Cheese Enchiladas - My Kitchen Is Open

I’m a Sharp Cheddar Cheese girl. I won’t EVER deny that. I can eat it by the slice! (even though I know it’s not so good for me) Last weekend (anniversary weekend) we went to COSTCO and I bought a big block of Tilamook Sharp Cheddar Cheese! It’s my favorite. As I looked into theRead more.
From: mykitchenisopen.com

I’m a Sharp Cheddar Cheese girl. I won’t EVER deny that. I can eat it by the slice! (even though I know it’s not so good for me)

Last weekend (anniversary weekend) we went to COSTCO and I bought a big block of Tilamook Sharp Cheddar Cheese! It’s my favorite.

As I looked into the fridge I realized that I really needed to open up that block of cheese and I started thinking about what I could make. My stomach immediately went to Cheese Enchiladas. I love Cheese Enchiladas! My mom used to make the best enchilada sauce in the world (in my opinion).

I made these enchiladas with a can of doctored up sauce because I had a can but I usually like to make my own sauce.

To doctor up a can of Enchilada Sauce I usually buy the Old El Paso Mild (Red) Enchilada Sauce.

American Cheesy Enchiladas

For the Doctored Up Enchilada Sauce:

1. Pour the can of enchilada sauce and tomato sauce into a large skillet and allow to heat through.

2. Add all the spices and let simmer for 3-5 minutes. Then set aside.

Enchiladas:

Preheat oven to 375 degrees.

1. Spray 9×13 glass cooking dish with cooking spray.

2. Pour 1/2 cup enchilada sauce into the baking dish and evenly distribute throughout the pan.

3. Assemble enchiladas by putting about 3 Tbsp of cheese onto a tortilla  and rolling it up.

4. Place the enchilada seam down into the baking dish. Assemble all the tortillas.

5. Sprinkle 1 1/2 cups of cheese over the enchiladas and then pour remaining sauce evenly over the top.

6. Sprinkle remaining cheese over the top and place in the over for 25 minutes.

Serve hot with a side of rice and maybe even some refried pinto beans.

Listen to them sizzle! Yum!

Be careful, it’s easy to eat a whole bunch of these. I had to ask The Mister to hold me accountable to the number of enchiladas I ate.

~Mrs Galvan~


image of Chicken Enchiladas I Recipe | Allrecipes

Chicken Enchiladas I Recipe | Allrecipes

Chicken and a creamy tomato sauce are rolled up in tortillas for this chicken enchiladas recipe-very quick to assemble!.
From: www.allrecipes.com

Servings Per Recipe: 8

Calories:

498.4

% Daily Value *

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.


image of Cheese Enchiladas – Texas Monthly

Cheese Enchiladas – Texas Monthly

Jan 21, 2013 · Put chiles and 1/2 cup water in a small saucepan. Bring to a boil, lower heat, and simmer for 15 minutes, adding water if needed. Let cool 15 minutes. Purée the chiles and water in a blender or ...The Dish They are, simply put, an addiction. First, there’s the frequency with which we consume them, which, if we’re honest, is at least.
From: www.texasmonthly.com

The Dish

They are, simply put, an addiction. First, there’s the frequency with which we consume them, which, if we’re honest, is at least weekly. Then there’s their powerful nostalgia—of long Saturdays cooking with your welita, of Sunday lunches out with family, of Christmas Eve dinners. And finally there’s their curative power, which salves everything from the head-splitting hangover to the paralyzing homesickness that strikes when we leave the state. Ah, enchiladas. Verdes, rojas, suizas, banderas, con mole, rolled, folded, stacked and topped with a fried egg—they are too varied to count. But as anyone who grew up here knows, the truly habit-forming kind, the ones you have to have after a soul-sucking week, are the classic Tex-Mex cheese enchiladas with chile gravy and onions. The gooey yellow, the dusky red, the flecks of white. The spicy tang of beef and chiles that pricks but doesn’t burn your tongue. The scent of cumin that hangs over every forkful. They say our palates memorize flavors. If that’s the case, every Texan has enchiladas learned by heart.

How to Make It

If you grew up making enchiladas at home, you know what an elaborate ritual they can be: dipping the corn tortillas in oil, stirring the gravy so there’s no flour lumps, rolling up the tortillas, playing Loteria with your cousins afterward. If you didn’t, they’re probably a ritual of another sort, like, say, the first meal you seek out after a return flight to Texas. For Sylvia Casares, who grew up in Brownsville, it’s a little of both: While she ate enchiladas made from scratch by her grandmother, it was also a family tradition to go out for an enchilada lunch every Sunday. Now that she runs two locations of her eponymous Houston restaurant, Sylvia’s Enchilada Kitchen, and teaches popular cooking classes, the dish is practically her livelihood. Her menu and lessons emphasize flavor and good old-fashioned technique, like using fresh guajillo and arbol chiles. “The word ‘enchilada’ comes from enchilar, meaning ‘to cover in chiles,’aES” Casares says. “So you can’t just use chile powder in everything.” (She does, however, eschew the traditional lard in favor of vegetable oil.) To make her Tex-Mex enchiladas, dip corn tortillas in chile sauce, pass them through hot oil, roll them around ample quantities of grated yellow cheese, then top them with chile gravy and bake until bubbling. Her signature gravy is a proprietary, eight-hour-long recipe, but luckily for us, Casares adapted it into a thirty-minute home version. For a requisite side dish, she also shares one of her family’s best-kept secrets: the recipe for her grandmother’s rice. —KR

Cheese Enchiladasfrom Sylvia Casares

Prepare the Chile Gravy1 1/2 cups white onion, roughly chopped5 garlic cloves1/4 pound lean ground beef2/3 cup vegetable oil2/3 cup flour2 cups beef broth (fresh, canned, or boxed)3 tablespoons chile powder (such as McCormick or bulk red chile powder)2 teaspoons salt1 teaspoon cumin1/8 teaspoon cayenne1 teaspoon ground black pepper

Combine onion and garlic in a blender and puree on high for about one minute or until smooth. Add puree, ground beef, and 1/2 cup water to a small saucepan and simmer over low heat for 30 minutes (skim froth from surface).

In a large skillet, heat vegetable oil over medium heat until hot. Lower heat, add flour, and stir continuously until the roux turns a light golden brown.

Heat beef broth and 2 cups water over low heat in a small saucepan or in a microwave oven. Combine all spices and add to flour mixture along with broth and ground beef and cook over low heat for about 5 minutes or until mixture is the consistency of gravy. Let rest for at least 10 minutes before using. Makes about 5 cups.

Prepare the Tortillas Dipped in Guajillo-Arbol Chile Sauce7 guajillo chiles, stems and seeds removed2 arbol or ancho chiles, stems removed12 corn tortillas

Put chiles and 1/2 cup water in a small saucepan. Bring to a boil, lower heat, and simmer for 15 minutes, adding water if needed. Let cool 15 minutes. Puree the chiles and water in a blender or food processor on high speed until liquefied. Pass the puree through a strainer to remove any skins.

When almost ready to assemble the enchiladas, dip tortillas in the guajillo-arbol chile sauce one at a time and put on a plate. Cover and set aside for 30 minutes.

Assemble the Enchiladas1 cup vegetable oilChile GravyTortillas Dipped in Guajillo-Arbol Chile Sauce5 cups grated cheddar or American cheese (reserve 1 cup for garnish)1 cup white onion, diced (optional)

Preheat oven to 375 degrees. Heat oil in a medium skillet over medium-high heat. Place one tortilla at a time in the hot oil and quickly turn with tongs or a nonstick spatula. Total time in oil should be about 5 seconds. Stack on a plate and use immediately in next step.

Distribute a row of about 1/3 cup (about 2 ounces) of cheese down the middle of each tortilla. Roll up and place side by side in a 9-by-11-inch baking pan. Pour the chile gravy over the enchiladas and garnish with reserved grated cheese and diced onion. Bake until sauce bubbles and cheese is melted, 10 to 20 minutes; do not allow to brown. Makes 12 enchiladas (serves 4 to 6).


image of Authentic Mexican Enchiladas Recipe | Allrecipes

Authentic Mexican Enchiladas Recipe | Allrecipes

Jun 24, 2020 · Ingredients 6 dried chile de arbol peppers 1 clove garlic 1 teaspoon salt ¾ cup water 1 cup vegetable oil for frying 18 (6 inch) corn tortillas 3 cups crumbled queso fresco 1 cup sour cream 1 cup shredded lettuce 2 medium tomatoes, thinly sliced ½ cup chopped green onionsThis is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!.
From: www.allrecipes.com

Servings Per Recipe: 6

Calories:

477.3

% Daily Value *

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.


image of America's Test Kitchen Chicken Enchiladas Recipe

America's Test Kitchen Chicken Enchiladas Recipe

This America's test kitchen enchiladas recipe is one of the quickest and best tasting enchilada dishes you will ever try! It's super delicious, easy to make, and perfect for a midweek large family meal..
From: www.730sagestreet.com

This America's test kitchen chicken enchiladas recipe is one of the quickest and best tasting enchilada dishes you will ever try! It's super delicious, easy to make, and perfect for a midweek large family meal.

If you like easy casserole meals, check out my collection of best zucchini casserole recipes.

🌟 Why this recipe works

America's test kitchen chicken enchiladas is a recipe created with every home cook in mind. It's completely foolproof and requires no kitchen skills or fancy equipment to prepare these delicious oven-baked chicken enchiladas.

From start to finish, you will have this meal on the table in less than 45 minutes using minimal ingredients, which most of them may already be hiding in your cupboards.

Atk chicken enchiladas are the perfect family meal to enjoy during busy weeknights when time is limited. Plus, it's easy to prepare in advance and great for storing for eating any leftovers the following day.

The atk enchiladas are filled with a delicious chicken mixture that is juicy and full of spices, topped with enchilada tomato sauce and cheddar cheese, then baked in the oven for perfection. To sum up the dish in one word (IRRESISTIBLE)!

This recipe is made for quick assembly to save on prep time, which gives plenty of room for further additions, making it versatile. Check out the variations section to upgrade your test kitchen enchiladas.

🍽 Key Ingredients

Atk enchiladas need no special kitchen equipment - just a skillet and casserole dish to cook and bake the enchiladas. And they are filled and topped using staple pantry ingredients.

Chicken - Buy fresh chicken breasts (free-range if possible) for a better-tasting chicken mixture.

Chilies - Fresh or canned green chilies.

Sauce - You can prepare your own red enchilada sauce or buy a quality canned variety.

Herbs - You'll need some fresh cilantro to give these enchiladas a wonderful herbaceous flavor.

Tortillas - Corn tortillas work best for rolling the chicken enchilada mixture without falling apart. Use the large ones if you can find them.

Cheese - The choice of cheese for melting is cheddar, and for the mixture, were adding in crumbly queso fresco.

Substitutions

To save on prep time, you can use a rotisserie chicken and shred the meat or any leftover chicken you have from last night's dinner. I always make this recipe the day after a chicken roast dinner!

A good substitute for cheddar cheese with similar qualities is Cantal, Colby, or Monterey Jack. And for the queso fresco, you could use feta.

🔪 How to make

America's test kitchen chicken enchiladas are super easy to prepare and bake in 45 minutes. You will love the delicious spicy flavors and cheese pull from the melted cheese - and you can learn how to make it with my easy-to-follow instructions and helpful top tops.

Preparations Cooking Instructions

ir?source=bk&t=730ss 20&bm id=default&l=kia&linkId=54142cf47bbf7d8636774e3037c1cf4a& cb=1451496345494There is a little bit of effort involved ahead of time prepping this recipe because you have to cook and shred the chicken, but then you can clean up while the enchiladas cook in the oven

Step 1
Preheat oven to 350. Pat chicken dry and season with salt and pepper.

Step 2
Combine the chicken and enchilada sauce in a medium saucepan & simmer for 10-15 minutes over medium-low heat. Then flip the chicken over, cover and cook for an additional 10-15 minutes until chicken reaches 160-165 degrees with an instant-read thermometer.

Step 3
Remove chicken from pan and shred into bite-sized pieces. Combine shredded chicken, ½ cup of the enchilada sauce, queso fresco, chiles and cilantro in a bowl. Add salt and pepper if desired. Cover to keep warm.

Step 4
Lightly coat both sides of 6 tortillas with vegetable oil and place on a baking sheet. Bake until tortillas are soft & pliable, about 2 to 4 minutes.

Step 5
Quickly place tortillas on a flat surface and place ⅓ cup of the chicken mixture into each one. Tightly roll each tortilla around the chicken and place in a 9x13 baking dish. Repeat steps 4 and 5 for the remaining 6 tortillas.

Step 6
Increase oven temperature to 450 degrees. Pour 1 more cup of enchilada sauce over the tortillas


Step 7Sprinkle with the cheddar cheese. Cover with foil and bake for about 10 minutes. Remove foil and bake an additional 3 to 5 minutes to melt the cheese.

Step 6
And bake!

Whew, finally you get to enjoy the world's most perfect enchilada recipe.

💭 Cooking tips

Roll each tortilla tightly

Ensure that each tortilla is wrapped and rolled tightly to prevent all the enchiladas from unfolding during baking. The best way to do this is by not overfilling them with too much mixture and keeping it tucked in tightly as you roll the corn tortilla over.

Meat thermometer

If you don't have a meat thermometer to check the temperature of the chicken, you can check if it's cooked by cutting through the middle to see if the juices are clear and there is no pinkness.

Heating the torts

Don't preheat corn tortillas until you're ready for rolling. Otherwise, they will go cold and lose their softness for easier rolling.

📖 Recipe Variations

Americas test kitchen chicken enchiladas are versatile and can be made to suit different needs from adding more spice to changing the meat while still following the same recipe.

Protein

You can even make America's test kitchen beef enchiladas by swapping the chicken for ground beef for a twist in protein. Or mix it up with Italian sausage or ground turkey. 

Veggies

These easy chicken enchiladas taste delicious with caramelized onions added to the mixture or placed on top of the enchilada sauce. Or add some black olives and chopped green onions for color.

Spices

If you're like me, you may want to increase the heat by adding a teaspoon of chili powder to the enchilada mixture or use hot chilies with the seeds for a serious kick.

Without corn tortillas

People on a low-carb or keto diet may want to remove the corn tortillas to keep the carb count to a minimum, and it's possible to enjoy the same flavor using this low-carb chicken enchilada recipe.

🥗 What to serve with

America's test kitchen chicken enchiladas are filling on their own or can be served with other delicious side dishes when you have more guests to feed. Try some of these easy, tasty recipes to serve with your enchiladas.

Vegetables

Vegetables are a staple side dish in my house. You can use whatever you have on hand in the pantry to make some healthy steamed vegetables or if you have some asparagus on hand, try these salty, delicious sauteed asparagus.

Rice

One of my favorite low-carb side dishes that pack a punch in flavor is this easy cauliflower rice recipe with lime juice and cilantro. It's pairs really well with enchiladas and is so fragrant and delicious.

Salad

You could prepare any quick salad to pair with enchiladas, or you could go fancy with a super healthy and creamy avocado & cucumber salad that takes less than 5 minutes to prepare and is heavenly good.

🙋 Frequently Asked Questions

Check out my delicioushomemade enchilada saucewhich tastes fantastic with this enchiladas recipe.

🍳 Related Mexican Recipes

If you love Mexican food you're in the right place. Here are a few of my top recipes!

🧊 Storing and ♨️ Reheating

These atk enchiladas are perfect for storing any leftovers to enjoy later or preparing in advance.

Fridge - Allow any leftovers to cool and cover the baking dish with aluminum foil, or if you don't have room in the fridge, you can transfer the contents to an airtight container. It will keep for up to 2 - 3 days.

Freezer - To freeze uncooked enchiladas, prepare the recipe in a large aluminum tray and freeze it for up to 4 months. For cooked leftovers, place the contents into an airtight freezer container.

Reheating - You can preheat your oven to 400 degrees Fahrenheit and bake them until piping hot (around 1o minutes for refrigerated and 18 minutes for frozen). Or you can microwave the leftovers at 1-minute intervals until hot.

👪 Serving Size

This Americas test kitchen chicken enchiladas recipe will give you approximately 6 servings. You could easily double or triple the recipe to freeze some or give it away to friends and family.

Atk chicken enchiladas are constantly requested in my house because they are so darn tasty, and the kids love them, which is a bonus.

Love this dinner recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.

Try one of my quick, easy, and affordable dinner recipes for your next family meal! And if you have any questions, I'm here to help!

📋 Recipe


image of America’s Test Kitchen Ground Beef and Cheese Enchiladas ...

America’s Test Kitchen Ground Beef and Cheese Enchiladas ...

Ground Beef and Cheese Enchiladas Serves 4-6 Don't use ground beef that's fattier than 90 percent lean or the dish will be greasy. INGREDIENTS Sauce 1½ ounces (3 to 4) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces 2 cups beef broth 1 tablespoon minced canned chipotle chiles in adobo sauce Ground Beef and Cheese Enchiladas Serves 4-6 Don't use ground beef that's fattier than 90 percent lean or the dish will be greasy. INGREDIENTS Sauce 1½ ounces (3 to 4) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces 2 cups beef broth 1 tablespoon minced canned chipotle chiles in adobo sauce.
From: wskg.org

INGREDIENTS

Enchiladas

INSTRUCTIONS

1. FOR THE SAUCE: Adjust oven rack to middle position and heat oven to 400 degrees. Heat anchos in 12-inch nonstick skillet over medium-high heat, stirring frequently, until fragrant, 2 to 3 minutes. Transfer anchos to bowl, add broth, and microwave, covered, until steaming, about 2 minutes. Let stand until softened, about 5 minutes. Transfer anchos and broth to blender and add chipotle.

2. Heat oil in now-empty skillet over medium heat until shimmering. Add onions and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer half of onion mixture to large bowl and set aside. Return skillet with remaining onion mixture to medium heat and add tomato paste and cumin. Cook, stirring frequently, until tomato paste starts to darken, 3 to 5 minutes. Transfer onion mixture in skillet to blender with ancho mixture and process until smooth, about 1 minute. Season sauce with salt to taste.

3. FOR THE ENCHILADAS: Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add beef, cumin, coriander, and ½ teaspoon salt and cook for 2 minutes, breaking meat into ¼-inch pieces with wooden spoon. Add reserved onion mixture (do not wash bowl) and continue to cook until beef is no longer pink, 3 to 4 minutes longer. Return beef mixture to bowl; add 1½ cups Monterey Jack, cilantro, and ¼ cup sauce and stir to combine. Season with salt to taste.

4. Spread ½ cup sauce over bottom of 13 by 9-inch baking dish. Brush both sides of tortillas with remaining 2 tablespoons oil. Arrange tortillas, overlapping, on rimmed baking sheet and bake until warm and pliable, about 5 minutes. Spread ¼ cup filling down center of each tortilla. Roll each tortilla tightly around filling and place seam side down in dish, arranging enchiladas in 2 rows across width of dish.

5. Spread remaining sauce over top of enchiladas. Sprinkle with remaining ½ cup Monterey Jack. Bake until cheese is lightly browned and sauce is bubbling at edges, about 15 minutes. Let cool for 10 minutes. Sprinkle with scallions and cilantro. Serve, passing sour cream and lime wedges separately.

PHOTO CREDIT: CARL TREMBLAY


image of Enchiladas - Traditional and Authentic Mexican Recipe ...

Enchiladas - Traditional and Authentic Mexican Recipe ...

Sep 18, 2018 · What are enchiladas? Enchiladas are a typical dish of Mexico, which are particularly popular in the north. They consist of corn tortillas soaked in a spicy sauce, that are stuffed with meat, red beans or cheeses. What is the origin of enchiladas? Corn tortillas that are used to prepare enchiladas are usually fried before being dipped in a hot sauce, known as mole.Enchiladas are rolled corn tortillas that are stuffed with meat, cheese, beans or potatoes before being covered with a chili pepper sauce..
From: www.196flavors.com

What are enchiladas?

Enchiladas are a typical dish of Mexico, which are particularly popular in the north. They consist of corn tortillas soaked in a spicy sauce, that are stuffed with meat, red beans or cheeses.

What is the origin of enchiladas?

Corn tortillas that are used to prepare enchiladas are usually fried before being dipped in a hot sauce, known as mole. They are then garnished with the main ingredient: usually chicken, beef, red kidney beans or cheese. But this mode of preparation has evolved over time. The enchiladas as we know them today are the result of various influences.

No one can say exactly how old this traditional Mexican dish is. However, it turns out that the origin of enchiladas dates back to the time of pre-Columbian civilizations. Indeed, it was common to roll tortillas around other foods during the Mayan era.

Civilizations living in the lake area of the Valley of Mexico traditionally prepared corn tortillas wrapped around small fish. At the time of the Spanish conquests, the soldier Bernal Diaz del Castillo wrote a document that described a feast chaired by Hernan Cortes in the city of Coyoacan.

He mentioned eating food with corn tortillas. The introduction of pork and meat into their preparation was started during the period of the conquest in the colonial era. Except these ingredients were not used locally: local people generally used red beans and fish as a filling.

According to some historians, it is Miguel Hidalgo, Vicente Guerrero and Jose Maria Morelos who discovered the enchiladas during their trip to Mexico. They also discovered tlacoyos, tostadas, and gordas. They were also probably introduced to chocolate and pulque, an alcoholic beverage resulting from the partial fermentation of the sap of various agaves.

In the nineteenth century, enchiladas were mentioned for the first time in a Mexican cookbook. The book called El cocinero mexicano (“The Mexican chef”) was published for the first time in 1831. These Mexican specialties were included in the encyclopedia of Mexican cuisine by Mariano Galvan Rivera in 1845. Also, the word enchilada is a Spanish word, but it is very far from the word chillapitzalli, the original word in the Nahuatl language, spoken by the Aztecs.

What are the different recipes of enchiladas?

To date, there are more than 300 varieties of enchiladas in Mexico. They differ in the composition of their ingredients or in their method of preparation. Some are baked in the oven with a generous amount of cheese. Some contain cheese only in their filling.

Among the most common enchilada recipes:

Of course, this list is non exhaustive and we could list several other variants of enchiladas. In the meantime, enjoy this delicious specialty and Viva Mexico!


image of Tex Mex Enchiladas Recipe - Urban Cowgirl

Tex Mex Enchiladas Recipe - Urban Cowgirl

For the enchiladas: Preheat the oven to 400 degrees. In a skillet heat the oil to medium-high heat and fry each corn tortilla for about 20 seconds to soften them. Drain on paper towels as they come out. Grate the cheddar cheese and mince up about ¼ c. of white onion.Real chili gravy enchiladas in North Texas are made with real bits of meat in a warm chile gravy, cradling enchiladas. Learn to make them now!.
From: urbancowgirllife.com

For Texans, it’s hard to find a more comforting and familiar dish than a platter of authentic, tex mex enchiladas—corn tortillas filled with melted cheese and white onion, smothered with real chili gravy is our trademark recipe.

After working as a chef throughout Texas, I’ve had the unique opportunity to study the various ways that different regions of the state serve this famous dish, and today I’m sharing my favorite recipe for tex mex enchiladas —cheese and onion filled enchiladas with a beefy chili sauce.  

It’s the version I grew up eating as a child, with melted cheddar cheese filling, and a sauce containing little bits of meat, swimming in a smooth chili gravy sauce made with real Texas chili powder like Gebhardt’s or Mexene. It’s the most authentic version I can share with you, and if you’re a displaced Texan craving enchiladas, this recipe is sure to become one of your favorites.

Let’s get started…

What are Tex Mex Enchiladas?

Tex Mex enchiladas are corn tortillas filled with cheese and white onion (usually cheddar or American cheese depending on the region) and coated with a smooth sauce regionally referred to as chili gravy. They are found exclusively in Texas.

What is Chili Gravy?

Chili gravy is a sauce made with pan drippings, a little flour to thicken, beef broth, and the most important ingredient: a proper Texas chili powder.

What is the Difference between Texas Chili Powder and Chile Powder?

Texas chili powder (with an “i”) is different than chile powder (with an “e”), the latter of which is simply dried powdered chiles. Texas chili powder is a combination of powdered dried chiles and other spices.

What’s in Chili Powder?

Texas chili powder is a mixture of several different spices (each brand has their own recipe) containing powdered chiles (such as Ancho or New Mexico chiles), cumin, garlic, black pepper, and occasionally Mexican oregano.

Although many generic Texas chili powders fill the shelves of southwestern grocery stores, most Texans prefer the unique and exceptional flavor of two classic brands, Gebhardt’s and Mexene.

Here is a link to Gebhardt’s Chili Powder, and here is a link to Mexene Chili Powder.

Using either of the brands seems to add a little something extra to your chili gravy, as it should! Both companies have been in the Texas chili powder business for over 100 years, so they’ve had awhile to get their recipe perfected.

A Note on Homemade Chili Powder: I’ve done many side by side comparisons of homemade chili powder versus the name brands mentioned above, and as a 7th generation Texan and veteran chef, I have never been satisfied with the flavor of homemade chili powder. It’s fun to try and you should certainly do it for the experience, but in my opinion the flavor isn’t anywhere close to the classic brands. If I find a recipe and grinding method I like, I will certainly update this post. Leave me your comments below on the issue.

Now onto the cheese enchilada…

What Cheese Should Be Used Inside of an Authentic Tex Mex Enchilada?

Texas is a big place, so this question has two answers.

I grew up in the Dallas/Fort Worth area where Tex Mex restaurants exclusively fill their enchiladas with mild to medium cheddar studded with finely diced white onion.

When I became a chef on the San Antonio River Walk, as well as visits to see my Dad in Houston, it was more common to see American cheese or Velveeta used inside a chili gravy enchilada.

Although every rule is easily broken, with chili gravy enchiladas the only tried and true tradition is that it is made with yellow cheese.

If you want my preference, I much prefer mild to medium cheddar because I like the classic string pull when you lift your bite from the plate. I also recommend grating your own cheese from a block of cheese instead of using pre-shredded cheese from the bag. You can do whatever you feel like today. 🙂

How to Make the Chili Gravy

To begin the chili gravy recipe, brown the ground beef (I prefer a high fat content such as 80/20) in a skillet. Add the onion and spices.

Then, to provide thickening power, sprinkle in the flour and fold with a spatula to combine. It should cling to the meat like snow.

Next pour in the beef broth (I prefer a high protein beef broth of bone broth for extra flavor like this one), and bring to a simmer.

When the mixture thickens, season to taste. I occasionally add a little tabasco sauce for acidity if I am not serving small children. You can add more chili powder to taste, salt, black pepper, garlic powder, whatever you think it needs to fine-tune to your particular tastes.

Fill individual corn tortillas with shredded cheddar cheese (or you may substitute American cheese if you’re creating an authentic, southern Texas cheese enchilada), with a sprinkling of finely diced white onion.

Roll them up and place them into a casserole dish, as shown below.

Pour the chili gravy on top of the Texas style enchiladas and bake.

Our Favorite Side Dishes for Serving with Chili Gravy Enchiladas…

Restaurant Style Mexican Rice

Guacamole like Torchy’s Tacos

Torchy’s Queso Recipe Copycat Recipe

Corn and Black Bean Salad with Mexican Vinaigrette

The Famous Candlelite Inn Guacamole Salad Recipe

Lobster Nachos

Mayan Margaritas


image of Red Enchiladas Recipe | Receta de Enchiladas Rojas | Easy ...

Red Enchiladas Recipe | Receta de Enchiladas Rojas | Easy ...

Enchiladas rojas is an authentic Mexican recipes that are cooked differently in every home. Here's my take on this receta de enchiladas..
From: www.mexicoinmykitchen.com

If you looking to add a few more authentic Mexican recipes to your cookbook, take a look at this authentic enchilada recipe. Enchiladas rojas is one of those dishes that are cooked differently in every home. Each cook has his/her own recipe, so this is my own version based on my mom’s way of cooking enchiladas Mexicanas. 

In my hometown, it is common to have enchiladas for breakfast or brunch and served with a slice of semi-dried salted meat known as “Cecina”. They are topped with crumbled fresh cheese and chopped white onion.

This plate served family-style has a variety of enchiladas with:

Served with:

In my hometown of Tampico, Tamps, they are served at the restaurant El Huasteco.

Enchiladas Rojas: Authentic Enchilada Recipe

Now, enchiladas rojas can be made using many different types of peppers and with spices or without spices.

In Mexico, there are a handful of dishes known as ‘Enchiladas Rojas’, like the famous ones from Zacatecas using only ancho peppers. My favorite is the ‘Enchiladas Placeras’ sold at the plaza in Morelia, Michoacan with a side dish of cubed carrots and potatoes.

There’s also the spicier version of enchiladas rojas from the Huasteca region of San Luis Potosi, using dried arbol peppers. After asking several cooks about their preferences on peppers for the sauce, most of them shared that they use a combination of ancho and guajillo peppers in their enchilada sauce.

As for assembling the enchiladas, some just fold the tortillas in half and others roll them up using shredded cooked chicken as a filling.

It really comes down to preference.

Red Enchiladas Recipe

This recipe I am about to share is my mother’s enchiladas rojas recipe. It's been in my family for many years and we have always enjoyed just the way it is but this time around, I decided to change it up a bit and make it more of my own.

Here is a list of ingredients you will need:

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

How To Make Homemade Enchiladas Rojas

To make things easier for you, I am going to breakdown the directions to this recipe into sections.

Make The Enchilada Sauce

Let's start first with the enchilada sauce.

Prep The Corn Tortillas

Now, let's move on to prepping the corn tortillas for this enchilada recipe.

Assemble The Red Enchiladas

Lastly, it's time to assemble the enchiladas!

Make The Garnish (Optional)

If you decide to add the potatoes and carrots as a garnish:

Cooking Notes and Suggestions What To Serve With Mexican Enchiladas

In my household, I like to serve these enchilada rojas with a side of:

More Mexican Recipes To Enjoy

If you enjoyed this recipe for enchiladas rojas, take a look at some of these other authentic Mexican recipes:

Please leave us a comment done below and tell us all about it!

¡Buen provecho!
Mely

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image of El Chico Cheese Enchiladas - CopyKat Recipes

El Chico Cheese Enchiladas - CopyKat Recipes

Dec 27, 2019 · Tex Mex Cheese Enchiladas. I love this style of an enchilada. The sauce is mild, and it could also be used for a ground beef filling. I personally …Learn how to make restaurant style cheese enchiladas with this easy El Chico copycat recipe and video. Delicious American cheese enchiladas with red sauce..
From: copykat.com

El Chico Cheese Enchiladas have long been a favorite of mine, these Tex-Mex enchiladas have a vegetarian sauce that is so easy to make. Armed with this recipe, you may not have to go out for Cheese Enchiladas again.

El Chico – A popular Tex Mex Restaurant

El Chico Cheese Enchiladas are some of the best Tex-Mex enchiladas out there, and they have long been a favorite of mine. These Tex-Mex enchiladas come with a vegetarian sauce that is so easy to make. Armed with this recipe, you can make homemade enchiladas and never go out for cheese enchiladas again.

I live in Houston, Texas, and I went to high school and college nearby. El Chico is where we went for Mexican food when there was a special occasion. I actually went there with my prom date years ago.

El Chico is also known for their fried ice cream – click to get my copycat fried ice cream recipe.

El Chico is not about authentic Mexican enchiladas, but it does serve up some of the best Tex-Mex, which is something my wonderful state is known for.

Tex Mex Cheese Enchiladas

I love this style of an enchilada. The sauce is mild, and it could also be used for a ground beef filling. I personally prefer cheese enchiladas over all others.

For this cheese enchilada recipe, I am using American cheese which you can purchase from the deli section of your local grocery store. American cheese melts very well. You could use Cheddar if you want.

Easy to Make Enchiladas

Enchilada sauce can be purchased in a can from your grocery store, there are many brands available in most grocery stores, but you can make your own sauce at home.

Ingredients

Here’s a list of what you need:

How to Make Enchilada Sauce

If you have never tried making enchilada sauce, you are going to find it is super easy to make.

Enchilada sauce is made with: vegetable oil, water, chili powder, paprika, and water. You could use chicken stock instead of water if you want a richer flavor.

Cheese Enchilada Filling

The real secret to these enchiladas is using American cheese. Go to the deli and buy some American cheese in a large chunk and shred it yourself. It melts beautifully.

You could use another type of cheese, but pick one that melts nicely, like a Colby or a Colby-Jack blend.

How to Make Cheese Enchiladas

In no time at all, you will have some delicious cheese enchiladas that everyone will love.

Some people like to top these homemade enchiladas with chopped onion, but this is completely optional. I did not add the chopped onion in the video.

I personally love them with a fried egg on top. But I thought that might be bringing too much of the local flavor to you 😉.

Do you love enchiladas? Try these recipes! Favorite Mexican Recipes

Be sure to check out more of my easy Mexican recipes and the best restaurant copycat recipes here on CopyKat.com!


image of Enchilada Recipes | Allrecipes

Enchilada Recipes | Allrecipes

Beef Enchiladas with Spicy Red Sauce. Rating: 4.56 stars. 184. Ground beef enchiladas in flour tortillas topped with spicy red sauce, cheese and fresh cilantro. So flavorful! Takes time and effort, but well worth it! Serve with Mexican rice and beans …Keep your family happy and full with these deliciously easy enchiladas. Find authentic recipes for chicken enchiladas, beef enchiladas, or the classic cheese..
Keyword: People, Fashion, Lifestyle, Entertainment, Cooking
From: www.allrecipes.com


image of AMERICAN ENCHILADAS recipe | Epicurious.com

AMERICAN ENCHILADAS recipe | Epicurious.com

Sep 28, 2015 · Preparation. brown ground beef, make sure its crumbled good drain fat remove from stove add 1 cup shredded cheese add 1 cup salsa stir well in a 12X10 glass casserole dish make a thin layer of ...AMERICAN ENCHILADAS.
Keyword: American, Beef, Bake, Quick & Easy
From: www.epicurious.com


image of American-Style Enchiladas Recipe | CDKitchen.com

American-Style Enchiladas Recipe | CDKitchen.com

A recipe for American-Style Enchiladas made with eggs, milk, flour, salt, ground beef, pork sausage, onion, green bell pepper, garlic.
From: www.cdkitchen.com


American Enchiladas - Recipe | Cooks.com

Nov 16, 2014 · Step 1, Beat eggs, milk and butter together with beater. Step 2, Add flour, sugar and salt and beat thoroughly. Step 3, Pour 1/3 cup batter in hot skillet (cook like pancakes). Step 4, Stack when removing from skillet. Step 5, Brown hamburger and sausage together..
From: www.cooks.com


American-style Enchiladas Recipe

A delicious American twist to traditional enchiladas..
From: www.grouprecipes.com


image of How to Make Enchiladas | Allrecipes

How to Make Enchiladas | Allrecipes

Here's how to make the best enchiladas. Savory fillings rolled up in soft tortillas, lined up in a casserole dish, covered in sauce, topped with cheese, and baked until hot and bubbly — what's not to love?! Let's break down the components and dish up some top-rated enchilada recipes..
Keyword: People, Fashion, Lifestyle, Entertainment, Cooking
From: www.allrecipes.com


Enchilada Recipes : Food Network | Food Network

You'll need red enchilada sauce and chicken broth to make the sauce, a pound of ground beef, diced onions, green onions, olives and green chiles for the enchilada filling and corn tortillas for ....
From: www.foodnetwork.com


image of How to Make Perfect Mexican Enchiladas - The Spruce Eats

How to Make Perfect Mexican Enchiladas - The Spruce Eats

Sep 16, 2019 · Enchiladas are easy to make at home and are a tasty Saturday night family dinner or casual main dish for a gathering of friends. Don't forget to break out those top-shelf margaritas for a full-on south of the border feast. 1:25. Watch Now: The Essential Mexican Enchilada Recipe.Learn to make enchiladas with this step-by-step tutorial. First, you prepare the ingredients and tortillas, then make the sauce and add fillings..
From: www.thespruceeats.com


Chicken Enchiladas Recipe | Tyler Florence | Food Network

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From: www.foodnetwork.com


American Enchiladas Recipe by WaddleBells - Cookpad

1 1/2 lb ground meat. 1 packages shredded Mexican cheese. 1 head Romain lettuce, chopped. 1 tomato, sliced. 1 onion, chopped. 1 can sliced black olives. 1 can sliced mushrooms. See how to cook this recipe. Published by..
From: cookpad.com


image of Beef Enchilada Recipes | Allrecipes

Beef Enchilada Recipes | Allrecipes

Looking for beef enchilada recipes? Allrecipes has more than 20 trusted beef enchilada recipes complete with ratings, reviews and cooking tips..
Keyword: People, Fashion, Lifestyle, Entertainment, Cooking
From: www.allrecipes.com


American Enchiladas/ Enchiladas Americanas - YouTube

American Enchiladas/ Enchiladas Americanas - YouTube. This is a Mexican-American Comfort food. These enchiladas are super easy to make and delicious. Estas enchiladas son muy deliciosas y faciles....
From: www.youtube.com


American Style Enchiladas - Recipe | Cooks.com

Oct 01, 2012 · AMERICAN STYLE ENCHILADAS : 6 eggs, well beaten 3 c. milk 2 c. sifted flour 3/4 tsp. salt 1 lb. ground beef 1 lb. bulk pork sausage 1 c. chopped onion 1/2 c. chopped green peppers 2 cloves garlic, minced 1 2/3 tbsp. chili powder 1 tsp. salt 1 (29 oz.) jar or 2 (15 oz.) cans meatless spaghetti sauce.
From: www.cooks.com


image of Enchiladas Verdes | America's Test Kitchen

Enchiladas Verdes | America's Test Kitchen

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From: www.americastestkitchen.com


image of Chicken Enchilada Recipes | Allrecipes

Chicken Enchilada Recipes | Allrecipes

Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas. They are very easy to make, and are for lunch the next day. They are somewhat spicy-hot and full of cilantro. By Brenda.Whether you like a spicy red sauce, a mild green sauce, or anything in between, we've got the best chicken enchilada recipes for you..
Keyword: People, Fashion, Lifestyle, Entertainment, Cooking
From: www.allrecipes.com


image of How to Make Perfect Mexican Enchiladas

How to Make Perfect Mexican Enchiladas

Jul 29, 2021 · Put the homemade or purchased enchilada sauce in a shallow dish or bowl so that you can easily dip the tortillas in it. Take 1 tortilla and carefully dip it into the sauce until it is thoroughly coated. Do the same with all the tortillas. Lay the sauce-coated tortilla in the bottom of a 9- by 13-inch baking dish.Learn to make enchiladas with this step-by-step tutorial. First, you prepare the ingredients and tortillas, then make the sauce and add fillings..
From: www.thespruceeats.com


image of 30 Minute Mexican Enchiladas Recipe - The Spruce Eats

30 Minute Mexican Enchiladas Recipe - The Spruce Eats

Jun 13, 2005 · Enchiladas will keep in the fridge, covered, for 3 to 5 days. Simply reheat in the casserole dish in a low oven, covered, until warm all the way through. If you would like to, enchiladas freeze well. You can wrap them in pairs or individually, or make a double batch and freeze one whole casserole dish, wrapped in aluminum foil, for up to 3 months.Learn how to bring delicious enchiladas to your table with this quick and easy recipe that's ready in just 30 minutes..
From: www.thespruceeats.com


image of White Chicken Enchiladas Recipe - Food.com

White Chicken Enchiladas Recipe - Food.com

White Chicken Enchiladas.
From: www.food.com


image of Enchilada Recipes | Allrecipes

Enchilada Recipes | Allrecipes

Keep your family happy and full with these deliciously easy enchiladas. Find authentic recipes for chicken enchiladas, beef enchiladas, or the classic cheese.Keep your family happy and full with these deliciously easy enchiladas. Find authentic recipes for chicken enchiladas, beef enchiladas, or the classic cheese..
Keyword: People, Fashion, Lifestyle, Entertainment, Cooking
From: www.allrecipes.com