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Enchiladas, South Texas Style
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- #102090
This dish is perfect for a weeknight meal or to feed a crowd. With ground beef, cheese, and tortillas smothered in a flavorful chili gravy, everyone will love these enchiladas.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 tablespoon shortening
1 pound ground beef
3 tablespoons all-purpose flour
1 can (8 ounce size) tomato sauce
1 1/2 cup water, divided
2 tablespoons chili powder
1 teaspoon salt, or to taste
3/4 teaspoon garlic powder
12 corn or flour tortillas
1 pound shredded longhorn cheese
1 large onion, finely chopped
directions
Preheat the oven to 350 degrees F.
Place the shortening in a large skillet over medium-high heat. When melted, add the ground beef and cook, stirring frequently, until the meat is broken up and well browned.
Sprinkle the flour over the surface of the meat and mix well. Stir in the tomato sauce and 1 cup of water.
In a bowl, stir together the chili powder and 1/2 cup water until it is smooth. Add the chili powder mixture to the meat and mix well. Season the meat with salt and garlic powder. Cook, stirring occasionally, until the meat mixture forms a gravy-like sauce.
Reduce the heat to a very low simmer and let the sauce cook, covered, for another 15 minutes.
Dip a tortilla into the enchilada gravy, just enough to make it pliable. Place it on a work surface and top with some of the longhorn cheese and chopped onion. Place a tablespoon of the enchilada gravy off center on the tortilla. Roll the tortilla up tightly around the filling and place seam side down in a baking dish. The enchiladas should be touching but not overly crowded. Repeat with the remaining tortillas.
Pour the remaining enchilada sauce over the enchiladas. Sprinkle with the remaining cheese and chopped onion.
Place the enchiladas in the oven and bake at 350 degrees F for 15-20 minutes or until the cheese is melted.
Serve the south-Texas style enchiladas immediately with refried beans, salsa, sour cream, Spanish rice, and additional steamed tortillas.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 21, 2023
Yes...Yes! this recipe is simple and to the point. This South Texan in CA knows how authentic and truly delicious these are. Thanks so much!
May 9, 2009
I was a little skeptical, but a perfect dish. The homemade enchilada sauce/gravy sauce was much better than buying a can sauce and very easy. Do it just like the recipe, and you won't be disappointd.