Tex-Mex Chili Cheese Enchiladas
The ultimate Tex-Mex enchiladas with a homemade beef chili sauce and melted cheese! These are my favorite Tex-Mex enchiladas.
Ingredients
| Ground beef | 1/4 Pound | |
| Onion | 1 , diced and divided | |
| Oil | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| Chili powder | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Oregano | 1 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Tomato paste | 2 Tablespoon | |
| Chicken broth/Beef broth | 2 Cup (32 tbs) | |
| Corn tortillas | 12 | |
| Oil | 1 Tablespoon | |
| Grated cheese | 1/2 Pound |
Directions
MAKING:
Heat a skillet and brown meat in it.
Add half of the diced onion and stir until well cooked. Once done, set aside in a bowl.
Add oil to skillet and whisk in flour.
Stir and cook for 2 minutes or until well cooked.
Add oregano, cumin, pepper, chili powder, black pepper, salt, tomato paste and stir well. Cook until sauce thickens.
Add stock in batches and stir well. Add beef-onion mixture and allow to simmer for 5 minutes.
Warm tortillas in oil.
Mix together cheese with remaining onion and place 2 tablespoonfuls of mixture over tortillas.
Pack the tortillas into baking dish.
Spread the prepared sauce over it and sprinkle remaining cheese.
Pop into oven and bake for 15 minutes.
SERVING:
Serve with sour cream, rice, fresh veggies and enjoy!
Recipe Summary
