Entree: United States – Texas – Tex-Mex Enchiladas

Serving Size: 6

Approximate Time

Prep 25 min

Cook 30 min

Additional 5 min

Total 1 hr

Ingredients

- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 12 g)
- 2 tbsp (14 g) chili powder
- 1 tsp (2.6 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1/2 tsp (1 g) smoked paprika or regular paprika
- 1/4 tsp (0.5 g) cayenne pepper (optional, for heat)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) black pepper
- 1 cup (240 ml) tomato sauce
- 1 1/2 cups (360 ml) beef broth
- 1 tbsp (9 g) masa harina (or all-purpose flour) mixed with 2 tbsp (30 ml) water, to thicken
- 12 (approx. 6-inch / 15 cm) corn tortillas
- 2 tbsp (30 ml) vegetable oil for softening tortillas
- 12 oz (340 g) shredded cheese blend (cheddar and Monterey Jack)
- 1/2 cup (120 ml) sour cream (for serving)
- 1/2 cup (50 g) finely chopped cilantro (for garnish)
- 1/2 cup (75 g) diced tomatoes or pico de gallo (for topping)
- 2 green onions, thinly sliced (for garnish)
- Lime wedges, for serving

Optional additions (choose any):
- 1 can (15 oz / 425 g) pinto beans or refried beans, warmed, for serving
- Sliced pickled jalapeños, to taste

Instructions

Short Description:
Hearty Texas-style enchiladas made with corn tortillas filled with seasoned ground beef and cheese, baked under a robust chili con carne-style sauce until bubbly. Served with fresh toppings for brightness to make a complete main-course meal.

Regional Notes:
This Texas rendition uses corn tortillas and a chili con carne–style enchilada sauce (meaty, tomato-forward, seasoned like Texas chili) rather than the thinner, purely chile-based sauces found in many Mexican regional versions. The filling emphasizes ground beef and a cheddar/Monterey Jack blend common to Tex-Mex cooking.

1. Preheat the oven to 350°F (175°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
2. In a large skillet over medium-high heat, add 1 tbsp (15 ml) vegetable oil. When hot, add the chopped onion and sauté 4–5 minutes until softened. Add the garlic and cook 30 seconds until fragrant.
3. Add 1 lb (454 g) ground beef to the skillet. Break up with a spoon and cook until browned and no longer pink, about 6–8 minutes. Drain any excess fat if necessary, leaving about 1 tbsp (15 ml) of fat for flavor.
4. Stir in chili powder, cumin, oregano, paprika, cayenne (if using), salt, and pepper. Cook 1 minute to bloom the spices.
5. Pour in the tomato sauce and beef broth, bring to a simmer. Stir the masa harina mixed with water (or 1 tbsp flour slurry) into the sauce to thicken slightly. Simmer gently 10–12 minutes until the sauce has reduced and thickened to a chili-like consistency. Taste and adjust seasoning.
6. Meanwhile, warm the corn tortillas so they’re pliable: heat 2 tbsp (30 ml) vegetable oil in a separate skillet over medium heat and quickly fry each tortilla 10–15 seconds per side, or wrap a stack in a damp towel and warm in the microwave 30–45 seconds. Pat excess oil off with paper towels.
7. Spread about 1 cup (240 ml) of the chili con carne sauce across the bottom of the prepared baking dish to prevent sticking and to flavor the base.
8. Assemble enchiladas: place about 2 tbsp of the beef filling and 2 tbsp shredded cheese down the center of each tortilla, roll snugly, and place seam-side down in the baking dish. Repeat until all tortillas are filled (should make about 12 enchiladas).
9. Pour the remaining chili con carne sauce evenly over the rolled enchiladas, then sprinkle the remaining shredded cheese over the top.
10. Bake uncovered at 350°F (175°C) for 15–20 minutes, until cheese is melted and bubbling and edges are slightly crisped.
11. Remove from oven and let rest 5 minutes. Top with sour cream, diced tomatoes or pico de gallo, sliced green onions, and cilantro. Serve with lime wedges and optional warmed beans or pickled jalapeños on the side.