Tex-Mex Enchiladas

Tex-Mex Enchiladas


"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. "

Ingredients 45 m {{adjustedServings}} servings 933 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 933 kcal
  • 47%
  • Fat:
  • 59 g
  • 91%
  • Carbs:
  • 69.1g
  • 22%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 1776 mg
  • 71%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.
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Reviews 24

  1. 29 Ratings


This recipe was so easy - you had to wonder how good it was going to turn out. However! They turned out great! My husb normally fixes the enchilada meals and even he was surprised at how good these were and how quickly you can prepare them! We have already fixed them x3. Try it - you will love it!


holy these are good! So easy I almost thought I was doing it wrong. I did saute the onions before putting them in(only cause raw onions are hard on my stomach) Husband loved them. They are Gluten free which is a plus in this house! Mix and match chili for different flavor. Add more filling don't that is what makes this recipe awesome. Having made a few times now we have even added spinach, different cheeses and black olives. I like them when they are at the simplest! These can be made layered and not rolled. I am telling you it is versatile and awesome!!!! Thank you for the awesome recipe!


Loved the idea of lightly frying the corn tortillas before assembling enchilada. My dad can't have gluten so this was a great meal choice for him and he loved it! I made a few swaps to help lower the cals... I used vegetarian chili (fat free) and cheddar cheese made with 2% milk. I also cooked chicken in crock pot with salsa and shredded for inside the enchildada. Lastly, I only use half of the cheese. I put a little bit inside the enchilada and then the rest layered on top. Can't be all scientific about it, but def lowered the fat/cal intake!