Salmon leftovers are fantastic in pate!
| Prep Time: | 5 mins |
| Cook Time: | 50 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
Ingredients
- 2 pounds ground beef
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 (8 ounce) can tomato sauce
- 4 cups water
- ½ cup all-purpose flour, divided
- 1 ½ teaspoons sugar
- 2 tablespoons cooking oil
- 12 (6 inch) corn tortillas
- 4 cups shredded American cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in tomato sauce and 2 cups water. Simmer over low heat.
- Mix remaining water with flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes.
- While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9×13-inch baking dish, reserving some of the cheese to sprinkle on top. Pour meat sauce evenly over the rolled tortillas. Top with remaining cheese.
- Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.
Nutrition Facts
| Calories | 794 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 172 mg |
| Dietary Fiber | 7 g |
| Protein | 47 g |
| Saturated Fat | 24 g |
| Sodium | 1915 mg |
| Sugars | 4 g |
| Fat | 49 g |
| Unsaturated Fat | 0 g |
Reviews
Wow! Talk about filling, but In a good way, not a bloated feeling, also I cut the recipe in half as we only need a two-person meal
Cheesy delight!!!!! This really turned out more of a casserole as the shells did not hold together very well but I did not care. Been awhile since I have had American cheese. Loved this dish.
Excellent recipe! I’ve been looking for a good enchilada recipe and this one is a keeper! Thank you for sharing!
I usually add a bit more water and flour to the mix. Sometimes mine comes out without much gravy without it. Also do not skip the oil on the corn tortillas. You will get rock hard enchiladas.
What a delicious dish! A great combo of meaty, enchilada goodness. Prep was very straight forward and easy to put together.
I’m from McAllen, TX. This is the closest recipe I have found to the ones they serve at Tex-Mex restaurants here in the valley. Thank you for sharing.
I have made this several times for my boyfriend and every time I turn around he requests these. The first couple of times I made them in to enchiladas. After a while thought I found out it is just easier to make it like a lasagna. I also started adding extra cheese. We also get American Boar’s head cheese from the deli and fresh tortillas from the bakery. He said it tastes even better now
Loved the recipe as is. I was able to get 16 cheese tortillas in the 9X13 pan. I’ve made this twice. Making it again tomorrow for a potluck.
I’ve made this many times. Recently we have begun adding Spanish rice
Overall the taste of the dish was good, but the chili got too thick and heavy, which overpowered the enchiladas. I would like to make it again, but will cut back quite a bit on the flour to may be 2 T as opposed to 1/2 cup.
It’s fantastic! I took the advise of some of the comments and used flour tortillas instead. Came out perfect!
I doubled the seasoning and it was still so, so bland. I was very disappointed. My boyfriend loved it though which is why I give it two stars.
I added some Cardamom, and used chicken broth in place of the water, but pretty much followed the recipe. My boyfriend said it’s the best homemade enchiladas he’s had.
This is an excellent recipe, extremely delicious, it has become our family favourite. really nice and spicy.
I thought it was delicious and so did my husband who is a picky eater. I do think it needed ,maybe, a tad bit more salt. Although my husband did not. I only did 1lb of ground beef so i halved all ingrediants. Next time gonna change cheese l like a creamer cheese.
I make this at least twice a month. I do increase some of the liquid and spice ingredients to make a little more sauce. I strain the meat from the sauce and use it to make a pan of beef enchiladas along with a pan of cheese enchiladas. My family loves it!!
This recipe is dead on Tex Mex style! He is super picky about enchiladas and he LOVED these. I will definitely make again. I did not use the flour or sugar, but next time I will at least use the flour and extra water for thickness of the sauce. Delicious!!!!
Wonderful! I made as written and it is very close to my favorite TexMex restaurant. I might experiment with replacing about 1 cup of American cheese with Cheddar or Jack and see what that does. It tastes even better at the next meal.
Overall, I thought sauce was really good. To me it seemed as good as what I would expect from a restaurant, maybe a little on spicy side for my taste right now (pregnant with constant heartburn), but the kids and hubby did not complain.
Two thumbs up!
Just like I used to get back home! I miss my Tex-Mex and bring as much as I can with me to the Midwest. The whole family actually enjoyed it.