Easy Texas Cheese Enchiladas

"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."
 
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photo by Lunaraven_psi photo by Lunaraven_psi
photo by Lunaraven_psi
Ready In:
35mins
Ingredients:
14
Yields:
14 enchiladas
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. As a native Texan I pride myself in knowing what a good enchilada tastes like. These are not "good" enchiladas; they are EXCELLENT. I make mine almost like yours. When the spices were added, what a difference it made. My husband will not eat anything new, so they are mine, all mine!! Thanks for the recipe.
     
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RECIPE SUBMITTED BY

I love to cook and bake. I experiment and always forget to write the experiments down! Makes it hard to make something again if we like it, so I post them on here now! <br> <br><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg>
 
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