Tex-Mex Beef and Cheese Enchiladas

Tex-Mex Beef and Cheese Enchiladas


"Cheese filled tortillas are covered with a spicy meat sauce and cheese before baking. Growing up all my life in South Texas, this dish was a staple!"

Ingredients 50 m {{adjustedServings}} servings 794 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 794 kcal
  • 40%
  • Fat:
  • 49.1 g
  • 76%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 47.1 g
  • 94%
  • Cholesterol:
  • 172 mg
  • 57%
  • Sodium:
  • 1915 mg
  • 77%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.
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Reviews 100

  1. 125 Ratings


Excellent cheese enchiladas, just like we get in the taquerias here. This is authentic Tex-Mex. I had enough chili gravy though for two pans although we used it all, it was a bit too much and the next time I'll cut that in half. I used an American-Cheddar shredded cheese blend. I didn't fry the tortillas in the oil, just heated them in the microwave to make them pliable. The second time I made these I did fry the tortillas which takes only a couples of secs per side except it is harder to work with a hot hot tortilla. I was afraid they would be greasy after the frying, but they turned out great after all. I also used half the sauce the second time and it while it wasn't plentiful, it was still adequate. Thanks Rhonda, this recipe is going to get a lot of use in the future!


I tripled spices and added coriander another mexican seasoning- and instead of using tomatoe sauce - I had a can of diced tomatoes that I pureed cut sugar to 1 tsp. - did not add flour and this recipe was great! My husband even enjoyed it and mentioned how good it was!I changed recipe becuase of everyone stating it was pretty bland and mine had a great taste. Doubled recipe and froze second batch for an wasy dinner ranother night! Come in heat corn tortillas, and put together for casserole, heat and eat!Really enjoyed this! Great for cooler nights!

Karetha Palmer-Dellgrottaglia

Wow, I hadn't made enchiladas in a while and this was so easy. I loved that it didn't call for canned sauce. I didn't use the flour, I had a couple of tablespoons tomato paste I had to use up and that just worked perfect with the other ingredients. To cut the fat a little I used super lean ground beef, and I actually used the meat as the filler instead of cheese and topped with the rest of the sauce and sharp white cheddar.