Tex-Mex Enchiladas – a delicious recipe with beans, enchilada sauce, vegetable oil, chili powder, corn tortillas, Cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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.
1117
kcal
Calories
72
g
Fat
86
g
Carbs
44
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 (11.25 ounce) cans chili without beans, 1 cup enchilada sauce, 1/2 cup vegetable oil, 1 tablespoon chili powder, and more.
Yes, Tex-Mex 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.
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