These are true Tex-Mex enchiladas, as taught to me by a woman who was born in Chihuahua, Mexico, and later included some Texas. They taste fantastic and are quite simple to make! But be careful—they don’t have a low-fat flavor at all! I like to make these enchiladas the night before or in the morning, then bake them when I get home. When cold, increase the baking time by 10 minutes. For those who are finicky eaters, skip the onions.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 5 |
| Yield: | 15 enchiladas |
Ingredients
- 2 (11.25 ounce) cans chili without beans
- 1 cup enchilada sauce
- ½ cup vegetable oil
- 1 tablespoon chili powder
- 15 corn tortillas
- 1 pound shredded Cheddar cheese
- 1 onion, chopped
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
- 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 9×13-inch baking dish. Repeat this process until all the tortillas are used.
- 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.
- Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.
Nutrition Facts
| Calories | 933 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 10 g |
| Protein | 35 g |
| Saturated Fat | 24 g |
| Sodium | 1776 mg |
| Sugars | 10 g |
| Fat | 59 g |
| Unsaturated Fat | 0 g |
Reviews
The enchiladas were really really good all my friends love them. Of course I had rice and beans to go with it and also bean and cheese nachos it was excellent meal thank you for the recipe.
Really disliked this, the entire family said it was bad.
I wanted to love this but didn’t. They didn’t look appetizing nor taste appetizing.
This was pretty good and fairly easy to make although a second person helping is essential. One person frying tortillas while the other fills and rolls.
Love Enchiladas! Tried this recipe but didn’t want to use canned chili so I made my own. I used flour tortillas because that’s what I had on hand. I left out the onions. Will make again!
Very yummy kids ate it all We added jalapeños for kick
We moved from Texas to Florida and I have been craving authentic tex-mex enchiladas. I followed the recipe exactly and they are so good! I made some home made pico and re fried beans to go with them, YUMMMY! Thank you for letting me go back to Texas, well, at least for this meal!
I had execution problems with this. My tortillas fell apart after being softened in the hot oil, so rolling them just didn’t work. I wound up making this “lasagna style”, with a layer of sauce, layer of softened tortillas, and then a cheese and onion layer. The taste was out of this world good. I’ll probably try to make these again as written with a different brand of tortilla, because YUM.
Super easy, super good.
So easy and so good! This recipe is definitely going onto our weekly menu.
I was shown how to make Tex Mex enchiladas by a woman from San Antonio of Mexican heritage – about 30 years ago. The only difference was in the directions. My mentor dipped the tortillas in the heated chili sauce to soften. Sometimes I use my own chili (if I have any leftovers).
I use the sauce at the bottom of the can of chili as bottom layer of enchiladas. No enchilada sauce from can. All good. – Raptor
Incredibly easy recipe. I added diced green chilies and jalapenos to the sauce recipe for extra kick and also used green enchilada sauce instead of red because that’s what I could find at the grocery store. I also modified by adding some of the mixture in the tortillas to cut down on some of the cheese. It was a hit! Super delicious and so easy. Definitely adding this to my list of rotating items I make.
These were tasty, but I found it to be a big mess, so I ended up making an enchilada casserole by layering everything instead, much easier. I didn’t find the need to heat the chili first either and I just added the onions to the chili mixture to save a step later. Trying to heat the tortillas first was just too hot and greasy to work with. Sorry.
My husband doesn’t normally like enchiladas, and I’m not a huge fan of the normal enchilada sauce…this was really different and good! I made the following changes: We don’t like corn tortillas, so I used uncooked flour tortillas from Costco, and browned them in the skillet before filling. Left out the onions, added seasoned black beans and jack cheese to the inside of the enchiladas. Left the sauce the same, put a layer under the enchiladas and a layer on the top. Amazing!
Super easy and very good!
Easy and quick to make and there were no leftovers. The entire family loved them.
just curious as to what chili is the best.. i noticed someone used wolfbrand but wondering what would really be best mixed with the enchilada sauce… not really feeling the wolf brand for enchiladas 🙂 i have made enchiladas many times before but looking for something different and quick… looking at this recipe is something i’d really like to try. thx
This is my recipe, and I’m thrilled that people seem to be enjoying it so much. Like I said in the description, these are definitely not low-fat, but they are pretty good every once in a while. If your family is into freezer cooking, these are a great candidate. I prepare them through the rolled stage, then freeze them in their baking pan lined with foil. After they freeze completely (overnight), I remove them from the baking pan, cover the foil wrapped enchiladas and wrap in plastic. To cook, remove from freezer, pop enchiladas in foil back into baking pan, cover with sauce mixture, then bake an extra 15 minutes. So easy and SOOOOO good, plus it doesn’t take much extra time to make two or three pans than just one.
Finally found a restaurant quality Tex-Mex recipe. Use Wolf Brand Chili/no beans. Family loved it!!
So simple and quick! I used “medium” enchilada sauce, hormel turkey chili w/o beans, sautéed the onions prior to adding to the tortillas, and steamed the tortillas in the microwave.