Texas Enchiladas Recipe

Name: Texas Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds ground chuck; 1 medium onion, chopped; 1 medium-size green pepper, seeded and chopped; 1 tablespoon garlic powder; 1 tablespoon chili powder; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon ground cumin; 3 tablespoons picante sauce; 1/8 teaspoon hot sauce; 1/2 cup chopped ripe olives; 1 1/2 dozen frozen corn tortillas, thawed; Vegetable oil; 1/2 cup butter or margarine; 1/4 cup all-purpose flour; 1 1/2 cups milk; 1 (16-ounce) carton commercial sour cream; 2 cups (8 ounces) shredded sharp Cheddar cheese; Sliced ripe olives (optional)

Servings: persons

2 pounds ground chuck
1 medium onion, chopped
1 medium-size green pepper, seeded and chopped
1 tablespoon garlic powder
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
3 tablespoons picante sauce
1/8 teaspoon hot sauce
1/2 cup chopped ripe olives
1 1/2 dozen frozen corn tortillas, thawed
Vegetable oil
1/2 cup butter or margarine
1/4 cup all-purpose flour
1 1/2 cups milk
1 (16-ounce) carton commercial sour cream
2 cups (8 ounces) shredded sharp Cheddar cheese
Sliced ripe olives (optional)

1
Cook meat in a large skillet over medium heat until browned, stirring to crumble; drain well. Add onion and green pepper; cover and simmer 10 minutes or until vegetables are tender. Add garlic powder, chili powder, salt, pepper, cumin, picante sauce, hot sauce, and chopped olives; cover and simmer 5 minutes. Remove from heat, and set aside.
2
Fry tortillas, one at a time, in 1/4 inch hot oil (375u00b0) for 5 seconds on each side or just until softened. Drain tortillas on paper towels. Spoon meat mixture evenly in center of each tortilla, and roll up. Place tortillas, seam side down, in a lightly greased jellyroll pan. Set aside.
3
Melt butter in a heavy saucepan over low heat; add flour and cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until sauce is thickened and bubbly. Add sour cream, and cook 1 minute or until thoroughly heated.
4
Pour sour cream sauce evenly over enchiladas; sprinkle with cheese. Bake at 350u00b0 for 20 minutes or until bubbly. Top with sliced ripe olives, if desired.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 19 ingredients. The key ingredients include: 2 pounds ground chuck, 1 medium onion, chopped, 1 medium-size green pepper, seeded and chopped, 1 tablespoon garlic powder, and more.

Yes, Texas 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.

Texas Enchiladas

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