Homemade Enchiladas Recipe

Name: Homemade Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground chuck, cooked and drained well; 2 cups cheddar cheese, grated; 1/4 cup chopped tomato; 1/2 cup iceberg lettuce, thinly sliced; 1/2 cup sour cream; 6 -8 flour tortillas, fajita size; enchilada sauce; 1 1/2 cups water; 1/3 cup tomato sauce; 1/4 cup chili powder; 1/4 teaspoon salt; 1/4 teaspoon white pepper; 1 pinch marjoram leaves; 1/2 teaspoon chicken base; 1/8 cup vegetable oil; 1/4 teaspoon garlic salt; roux; 1/4 cup flour; 1/4 cup water

Servings: persons

1 lb ground chuck, cooked and drained well
2 cups cheddar cheese, grated
1/4 cup chopped tomato
1/2 cup iceberg lettuce, thinly sliced
1/2 cup sour cream
6 -8 flour tortillas, fajita size
enchilada sauce
1 1/2 cups water
1/3 cup tomato sauce
1/4 cup chili powder
1/4 teaspoon salt
1/4 teaspoon white pepper
1 pinch marjoram leaves
1/2 teaspoon chicken base
1/8 cup vegetable oil
1/4 teaspoon garlic salt
roux
1/4 cup flour
1/4 cup water

1
roux: whisk the flour and water together.
2
sauce: place all the sauce ingedients in a sauce pan and whisk together. begin to heat on medium heat. once the mixture starts to warm- whisk in the roux and let heat on very low heat 15-20 minutes.
3
enchiladas: mix 1/2 the enchilada sauce in with the cooked ground chuck. place meat in tortilla and fold to somewhat close. lay in casserole dish seam side up. continue until all meat and tortillas are used up. spoon the remaining sauce over the center of the assembled enchiladas and top with 1/2 of the cheese.
4
bake at 350 for 15 minutes or until cheese has melted.
5
serve with sour cream, lettuce and tomatoes and the extra cheese. plus anythng else you desire.

933

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 lb ground chuck, cooked and drained well, 2 cups cheddar cheese, grated, 1/4 cup chopped tomato, 1/2 cup iceberg lettuce, thinly sliced, and more.

Yes, Homemade Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Homemade Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions