Mexican Enchiladas

Name: Mexican Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: flour; 1/2 c. cornmeal; 1 1/4 c. milk; 3 eggs; 1 Tbsp. melted butter; salt; 1 lb. ground beef; 1/2 c. chopped onion; 1/4 c. chopped green pepper; 1 large can enchilada dip; 1 small can taco sauce; 2 c. grated cheese; 1 Tbsp. bacon drippings; 1/2 tsp. each: chili powder, pepper and garlic powder; 1 can tomato sauce

Eats Now Editorial Team · Soups & Stews

Jump to Recipe

Mexican Enchiladas – a delicious recipe with flour, cornmeal, milk, eggs, butter, salt. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

flour
1/2 c. cornmeal
1 1/4 c. milk
3 eggs
1 Tbsp. melted butter
salt
1 lb. ground beef
1/2 c. chopped onion
1/4 c. chopped green pepper
1 large can enchilada dip
1 small can taco sauce
2 c. grated cheese
1 Tbsp. bacon drippings
1/2 tsp. each: chili powder, pepper and garlic powder
1 can tomato sauce

1
Combine 3/4 cup of flour with next 4 ingredients and a pinch of salt in small bowl, beating thoroughly.
2
Let stand for 1 hour. Spoon 2 tablespoons of batter into hot 6-inch skillet, tilting to coat bottom.
3
Cook until slightly brown; turn and cook for several seconds longer.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

How did you like this recipe?

Thank you for your rating!

Frequently Asked Questions

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

You need 15 ingredients. The key ingredients include: flour, 1/2 c. cornmeal, 1 1/4 c. milk, 3 eggs, and more.

Yes, Mexican 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.

Quick Info

Servings
4 servings
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Tomator Basil Bisque
Jay And Anna'S Chili
Basic Risotto
Pan Seared Chilean Sea Bass, Roasted Baby Corn And Colorful Pepper Infused Broth

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy