Some evenings just beg for comfort food that feels like a warm hug. That’s exactly what I found with these Tex-Mex Enchiladas. The moment the rich aroma of seasoned beef and melted cheese fills the kitchen, it’s impossible not to feel a little more relaxed.
One night, after a long day that stretched into the evening, I decided to make this dish. As the tortillas softened in the pan and the sauce bubbled gently in the oven, the anticipation grew. The first bite was pure satisfaction: savory meat wrapped in tender corn tortillas, all smothered in a luscious, smoky sauce with cheese melting into gooey perfection. The subtle kick of spices lingered pleasantly, inviting just one more forkful. It’s the kind of meal that makes you want to sit a little longer at the table, slow down, and savor the moment. That evening turned into a favorite memory, one I keep coming back to whenever I crave that perfect blend of comfort and flavor.
- Hearty and filling, great for sharing with family or friends
- Rich, layered flavors that balance smoky, spicy, and cheesy notes
- Made with simple ingredients you likely have on hand
- Comforting warmth that turns any dinner into a special occasion
- Easy enough to prepare after a busy day but impressive enough to serve guests
If you’re hesitant about handling corn tortillas, don’t worry—they soften perfectly with a quick warm-up, making rolling them a breeze. Plus, the enchilada sauce ties everything together with just the right touch of tang and spice.
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Tex-Mex Enchiladas
- Total Time: 50 minutes
- Yield: 6
Description
A flavorful and hearty Tex-Mex Enchiladas recipe featuring corn tortillas filled with seasoned ground beef, smothered in a rich enchilada sauce, and topped with melted cheese. Perfect for a satisfying dinner with a touch of Southwest flair.
Ingredients
12 corn tortillas
1 pound ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup canned diced tomatoes, drained
1 cup enchilada sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
2 tablespoons vegetable oil
1/4 cup fresh cilantro, chopped
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Stir in the diced tomatoes, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for an additional 3 minutes, stirring occasionally. Remove from heat.
In a separate small skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat.
Lightly fry each corn tortilla for about 10-15 seconds on each side until pliable. Drain on paper towels.
Spread 1/2 cup of enchilada sauce evenly on the bottom of a 9×13 inch baking dish.
Place about 2 tablespoons of the beef mixture in the center of each tortilla, sprinkle with a small amount of shredded cheddar and Monterey Jack cheese, then roll up the tortilla tightly.
Arrange the rolled tortillas seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle the remaining shredded cheddar and Monterey Jack cheese evenly on top.
Bake uncovered in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes.
Garnish with chopped fresh cilantro before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
FAQ
Can I prepare these enchiladas ahead of time?
Absolutely. You can assemble them in advance, cover, and refrigerate until ready to bake. This makes weeknight dinners much easier.
What can I use if I don’t have enchilada sauce?
You can substitute with a well-seasoned tomato sauce mixed with chili powder and cumin for a quick alternative.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to three days. Reheat gently to keep the cheese melty and delicious.
Can I freeze these enchiladas?
Yes, they freeze well. Just thaw overnight in the fridge before reheating.
Give this recipe a try and see why Tex-Mex Enchiladas hold a special place in the heart of cozy dinners. Once you taste that first gooey bite, I’m sure it’ll become a staple in your meal rotation.