Easy Texas Cheese Enchiladas Recipes

CHEESE ENCHILADAS

Steps:

• Preparation: For the Chili Gravy, make a light roux by melting the shortening or lard in a skillet and stirring in the masa harina. Stir and cook a few minutes until the masa harina has browned a little. Add the chili powder, water and salt, and continue to stir and cook until mixture has thickened. Set aside and keep warm. For the Enchiladas, lightly grease a 9x13-inch Pyrex dish, and preheat your oven to 400°F degrees. Chop the onions, grate the cheese, and set aside. Heat the oil in a second skillet on medium heat. (It's ready when you see the oil "shimmer".) Have the corn tortillas ready. Assembly: Putting the enchiladas together is just a series of steps. And if you're the kind of cook that freaks out when the kitchen gets a little messy, you might want to consider finding a good Tex-Mex restaurant instead. Pick up a tortilla with tongs and dip it into the hot oil for two or three seconds. This first step is to soften the tortilla. Remove the tortilla from the oil, letting the excess oil drip back into the skillet. Dip the tortilla into the chili gravy, coating both sides. Place the now-coated tortilla in the 9x13-inch pan, put a handful of grated cheese and onion on the tortilla, fill from end to end so that it is plump, and roll it up. Place the rolled tortilla seam-side-down in one end of the pan. Repeat ths process with the remaining 11 tortillas. The pan should be full. Pour the remaining Chili Gravy on top of the enchiladas. Sprinkle the enchiladas generously with more cheese. Bake for about 10 minutes until the cheese is bubbly. Serve at once. Makes four servings of three enchiladas each.

TEXAS CHEESE ENCHILADAS

Steps:

• Allow 3 enchiladas per person. Use a Pyrex utility pan (13½ x 8¾ inches) to cook them. Lightly grease the utility pan (for authenticity use lard). Preheat the oven to 400℉ (200℃). Chop onions and grate cheese. Sauté the onions lightly in 2 tablespoons oil. Melt lard in a skillet; stir in the flour and make a light roux. Add ground chiles or chile powder, water and salt, and cook until thick. Heat the remaining oil in a skillet. Using kitchen tongs, dip each tortilla in hot oil until well softened (about 15 seconds). Hold tortilla up and allow oil to drip back into the skillet. Using the tongs, dip tortillas in chili gravy. Place the tortilla in the Pyrex pan, put a good-sized pinch of cheese and onions in the middle, and roll the tortilla, placing the flap side down. Continue filling and rolling tortillas until the pan is full. Pour more chili gravy on top of the enchiladas, sprinkle the top generously with more grated cheese, and pop into preheated oven. Cook only until the cheese begins to bubble (about 10 minutes). Serve immediately.

EASY TEXAS CHEESE ENCHILADAS

Steps:

• Melt butter in pan over medium high heat.
• add flour and cook 2 minutes.
• add spices and tomato paste, mix well (forms a ball).
• pour in unsalted chicken stock and mix until smooth.
• simmer 10 minutes.
• cover and allow to cool.
• smooth enough sauce over the bottom of 13x9 pan to cover.
• roll shredded cheese in corn tortillas and line pan seam side down.
• cover with sauce.
• cover with shredded cheese.
• bake at 350 until hot and bubbly.

SUPER EASY CHEESY ENCHILADAS

Steps:

• First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
• Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
• Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
• Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
• Pour the rest of the sauce on top, spreading it to cover.
• Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
• For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.

TEX-MEX ENCHILADAS

Steps:

• 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 9x13-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.

TEXAS ENCHILADAS

Steps:

• In a skillet, cook ground beef and onion until the meat is browned and onion is tender; drain. Stir in chili powder, salt, pepper and 1-1/2 cups cheese. , Soften tortillas according to package directions. Spoon about 1/4 cup meat mixture onto each tortilla. Roll up and place, seam side down, in a greased 13x9-in. baking dish; set aside. , For sauce, melt butter in a small saucepan. Stir in flour; cook until bubbly. Add remaining sauce ingredients. Cook, stirring constantly, until the mixture thickens. Pour over tortillas. Sprinkle with remaining cheese. , Bake at 350° for 30 minutes or until heated through and bubbly.

TEX-MEX BEEF AND CHEESE ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat the 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 the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the 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 the hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top. Pour the 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.

CHEESY BEEF ENCHILADAS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Combine with cottage cheese, olives, parsley, garlic powder, salt and pepper. , Place about 1/3 cup filling on each tortilla; roll up. Place tortillas, seam side down, in an ungreased 13x9-in. baking dish. , For sauce, saute the onion and green pepper in oil until tender. Add the tomato sauce, green chiles, chili powder, sugar and garlic powder. Pour over tortillas. , Cover and bake at 350° for 30 minutes. Sprinkle with cheese; bake for 5 minutes or until cheese is melted.