Tex-Mex Cheese Enchiladas
Cheese enchiladas are a Tex-Mex mainstay. A plate of enchiladas, refried beans and Mexican Red Rice is one of the meals that expatriate Texans long for. And although Mexican restaurants are found nationwide these days, take it from a Texan, it's not the same. For our recipe photo, we made charro beans.
For the Enchiladas
For the Chili Gravy
For the Enchiladas, lightly grease a 9x13-inch Pyrex dish, and preheat your oven to 400°F degrees.
Chop the onions, grate the cheese, and set aside.
Heat the oil in a second skillet. Have the corn tortillas ready.
Putting the enchiladas together is just a series of steps. And if you're the kind of cook that freaks out when the kitchen gets a little messy, you might want to consider finding a good Tex-Mex restaurant instead.
Makes four servings of three enchiladas each. Garnish with chili gravy, Crema or sour cream. On the side, serve Mexican Red Rice and Refried Beans.
Homemade Enchilada TipsSee, also, How to Make Corn Tortillas.
A word about chili powder: The most-recommended chili powder in Texas is Gebhardt's, and for good reason. Also, if you make your own chili powder and can get your hands on some dried chiles pasillas, make some pure ground pasillas, and you'll have an extraordinary powder for Tex-Mex enchiladas.
However, if neither is accessible, you can still make perfectly acceptable and delicious Tex-Mex enchiladas with McCormick's or Durkee's chili powder, or whatever it is that your store carries. If you know nothing whatsoever of chili powder or chiles, then my instructions to you are very simple: Buy a product called "chili powder" -- not cayenne, not crushed red pepper, not ground red pepper.
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