Old Fashioned Tex-Mex Cheese Enchiladas

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Difficulty: Advanced
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Creamy, spicy homemade enchilada sauce with cheesy corn tortillas
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These Old Fashioned Tex-Mex Cheese Enchiladas are a comforting classic, featuring a rich, homemade red sauce made from browned flour and aromatic spices. The corn tortillas are lightly fried for pliability, then filled with a savory mixture of diced onions, green peppers, and melty cheddar-jack cheese. Baked until bubbly, they offer a perfect balance of spicy, cheesy, and tangy flavors. Ideal for family dinners or potlucks, this recipe brings authentic home-style warmth to your table without the hassle of store-bought shortcuts.

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Old Fashioned Tex-Mex Cheese Enchiladas

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Calories: 2650

Description

These Old Fashioned Tex-Mex Cheese Enchiladas are a comforting classic, featuring a rich, homemade red sauce made from browned flour and aromatic spices. The corn tortillas are lightly fried for pliability, then filled with a savory mixture of diced onions, green peppers, and melty cheddar-jack cheese. Baked until bubbly, they offer a perfect balance of spicy, cheesy, and tangy flavors. Ideal for family dinners or potlucks, this recipe brings authentic home-style warmth to your table without the hassle of store-bought shortcuts.

Directions

  1. Preheat oven to 300°F (150°C).
  2. In a saucepan, brown the flour over medium heat for 10-15 minutes, stirring constantly until it reaches a light golden color; do not let it burn.
  3. Remove from heat and stir in chili powder, cumin, garlic powder, salt, and black pepper.
  4. Return the pan to low heat and whisk in the melted butter or oil until smooth.
  5. Gradually add the boiling water, about 1/2 cup at a time, whisking continuously to prevent lumps.
  6. Crumble the beef bouillon cube into the sauce and stir until fully dissolved.
  7. Simmer the sauce gently for 1 hour, stirring occasionally, until it thickens to a coat-the-back-of-a-spoon consistency. Keep warm.
  8. Heat the cooking oil in a skillet over medium-high heat.
  9. Fry each corn tortilla for 5-10 seconds per side until pliable but not crisp. Drain excess oil on paper towels.
  10. Dip each fried tortilla quickly into the warm enchilada sauce to coat.
  11. Place a coated tortilla on a plate. Spoon a line of the onion and green pepper mixture down the center, followed by a generous sprinkle of grated cheese.
  12. Roll the tortilla tightly around the filling and place it seam-side down in a baking dish. Repeat with remaining tortillas.
  13. Pour the remaining enchilada sauce evenly over the rolled tortillas.
  14. Top with any remaining onion/pepper mixture and the rest of the grated cheese.
  15. Bake for 15-20 minutes, just until the cheese is melted and bubbly. Do not overcook.

Nutrition Facts

Amount Per Serving
Calories 2650kcal
% Daily Value *
Total Fat 216 gg333%
Saturated Fat 80 gg400%
Cholesterol 269 mgmg90%
Sodium 7059 mgmg295%
Total Carbohydrate 132 gg44%
Dietary Fiber 18 gg72%
Sugars 9 gg
Protein 45 gg90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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