Easy Texas Cheese Enchiladas Recipes

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EASY TEXAS CHEESE ENCHILADAS



Easy Texas Cheese Enchiladas image

I love Tex-Mex. I was craving Enchiladas. I made these. The spices are approximate, I always taste and add a dash of this or that if it needs it.

Provided by Lunaraven_psi

Categories     Cheese

Time 35m

Yield 14 enchiladas, 6 serving(s)

Number Of Ingredients 14

20 corn tortillas
4 tablespoons butter
4 tablespoons flour
10 teaspoons chili powder
3 teaspoons cumin
4 teaspoons garlic powder
1 tablespoon onion powder
2 teaspoons oregano
1 teaspoon cocoa powder
2 tablespoons sugar
12 ounces tomato paste
4 1/2 cups unsalted chicken stock
salt and pepper
4 cups shredded cheese

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.

Nutrition Facts : Calories 630.9, Fat 30.7, SaturatedFat 17.3, Cholesterol 68.6, Sodium 1414.6, Carbohydrate 68.5, Fiber 9.7, Sugar 12.6, Protein 27.4

CHEESE ENCHILADAS



Cheese Enchiladas image

Authentic, homemade Cheese Enchiladas made with corn tortillas, a flavorful blend of Monterey Jack and Cheddar, and a creamy, Tex-Mex enchilada gravy made extra savory thanks to beef broth and the perfect blend of Mexican spices.

Provided by Kelly Anthony

Categories     Dinner     Main Course

Time 55m

Number Of Ingredients 11

1 (8-ounce) block of freshly grated Monterey Jack cheese ((about 2 cups))
1 (8-ounce) block of Mild or Medium Cheddar cheese ((about 2 cups))
1/4 cup unsalted butter
1/3 cup all-purpose flour
2 1/2 cup unsalted or low-sodium beef broth
1 1/2 teaspoon chili powder
1 teaspoon cumin
3/4 teaspoon Kosher salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
12 corn tortillas

Steps:

  • Preheat the oven to 375°F and have ready a greased 9x13" baking dish. Combine both the Monterey Jack and Cheddar cheese in a mixing bowl and set aside.
  • Add the butter to a large sauté pan over medium heat. As soon as the butter has melted, add sprinkle in the flour and whisk to combine. Add the beef broth in one big splash at a time, whisking well after each addition. Add the chili powder, cumin, salt, pepper, and paprika and whisk to combine.
  • Allow the mixture to come to a simmer, and reduce the heat as needed to maintain it. Simmer for about 5-7 minutes, stirring occasionally, until slightly thickened. Remove from the heat, ladle a scant cup of sauce across the bottom of the casserole dish, and set the remaining sauce aside.
  • Working in batches of 4, wrap the corn tortillas in a damp paper towel and place them on a microwave-safe plate. Microwave for about 30 to 45 seconds, or until very pliable and soft.
  • As the corn tortillas come out of the microwave, stuff them with about 2 tablespoons of cheese, roll tightly, and place seam-side down in the casserole dish in two rows of six. Pour the remaining sauce over the enchiladas and top with the remaining cheese.
  • Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 5 minutes. Allow to cool for about 10 minutes, then serve and enjoy!

Nutrition Facts : ServingSize 2 g, Calories 509 kcal, Carbohydrate 30 g, Protein 24 g, Fat 33 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 94 mg, Sodium 945 mg, Fiber 4 g, Sugar 1 g

TEX-MEX ENCHILADAS



Tex-Mex Enchiladas image

These are authentic Tex-Mex enchiladas as taught to me by a lady originally from Chihuahua, Mexico who then added a bit of Texas. They are super easy to put together and taste incredible! Watch out though, because there is nothing low-fat about them! I like to assemble these enchiladas in the morning or night before, come home and pop them in the oven. When cold, add 10 more minutes to the baking time. Leave out the onions for picky eaters.

Provided by SHCMEOW

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 5

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 932.6 calories, Carbohydrate 69.1 g, Cholesterol 108.1 mg, Fat 59 g, Fiber 10 g, Protein 35.1 g, SaturatedFat 24.2 g, Sodium 1775.8 mg, Sugar 10 g

SUPER EASY CHEESE ENCHILADAS



Super Easy Cheese Enchiladas image

Make and share this Super Easy Cheese Enchiladas recipe from Food.com.

Provided by Vicki in CT

Categories     Cheese

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs extra-sharp cheddar cheese, cut into twelve equal portions
12 small corn tortillas
1/4-1/2 cup vegetable oil
1 onion, chopped
1 (10 ounce) can enchilada sauce
1 (14 ounce) can chili without beans

Steps:

  • Quickly cook tortillas in hot oil until softened. Drain well on paper towels. Set aside.
  • Saute onion in oil until limp. Drain.
  • Place one stick of cheese and some onion onto each tortilla. Roll up. Place seam side down in lightly greased casserole.
  • Combine enchilada sauce and chili in a medium bowl. Pour over tortillas.
  • Bake at 375 until done (20-40 minutes).

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