Total Time
Prep 5 mins
Cook 30 mins

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.

Ingredients Nutrition


  1. Melt butter in pan over medium high heat.
  2. add flour and cook 2 minutes.
  3. add spices and tomato paste, mix well (forms a ball).
  4. pour in unsalted chicken stock and mix until smooth.
  5. simmer 10 minutes.
  6. cover and allow to cool.
  7. smooth enough sauce over the bottom of 13x9 pan to cover.
  8. roll shredded cheese in corn tortillas and line pan seam side down.
  9. cover with sauce.
  10. cover with shredded cheese.
  11. bake at 350 until hot and bubbly.

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