Texas Red Enchiladas

Texas Red Enchiladas

Ready in 1 hour
7 review(s) averaging 4.6. 100% would make again

Top-ranked recipe named "Texas Red Enchiladas"

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Based on, but not the same as a recipe found at www.thepioneerwoman.com. I made quite a few changes, and I made these in two pans, so I could freeze one. It makes about ten large enchiladas. Bueno!

"Yummy! I used medium las Palma sauce next time I will use hot because I think the chicken broth took away from the spice, but I omitted the green chiles due to my hubby not liking them, that could of been why they weren't as spicy"

- vanessanicl

Ingredients

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1 tablespoon Canola oil
1 tablespoon Flour
Red enchilada sauce; I used Old El Paso
1 (14 ounce) can Chicken broth
1 teaspoon Salt; or less, (to taste) divided use
1/2 teaspoon Black pepper
1 tablespoon Dried cilantro; or fresh, chopped
1 1/2 lb Lean ground meat
1 medium Onion; finely chopped
1 4-ounce can Chopped green chili peppers
1/2 teaspoon Ground cumin
1 package flour tortillas; Medium sized
3 cups Sharp cheddar cheese; grated
1/2 cup Black olives; chopped - optional
1 cup green onions; Chopped, tops included
1/2 cup Fresh cilantro; chopped - optional

Original recipe makes 6

Servings  

Preparation

Make the sauce:

In a large pan, over medium heat, combine oil and flour, and cook for one minute, stirring to make a paste. Add enchilada sauce, chicken broth, 1/2 teaspoon of salt (or less to taste), black pepper, and dried or fresh cilantro. Bring to a boil, reduce heat, and simmer for 30 to 45 minutes, stirring occasionally.

Meanwhile:

Brown the meat with the onion, and drain fat. Add the green chilies, 1/2 teaspoon of salt, and the cumin, and heat again for about two minutes, stirring to mix well. Set meat mixture aside.

Assembly:

Preheat oven to 350 degrees, and put 1/4 cup of sauce in a 9 x 13 inch baking dish, spreading sauce to cover the bottom of the pan. Dip each tortilla in the enchilada sauce, and place on a plate. Spoon some of the meat mixture into the tortilla, and add some grated cheese, a little chopped green onion, and olives, if desired. Roll the tortilla up, and place seam side down in the baking dish on top of the enchilada sauce. Continue dipping tortillas, filling them, and placing them in the pan until the pan has been filled. Pour what is left of the enchilada sauce over the enchiladas, and top generously with grated cheese, and remaining chopped green onion.

Bake for 20-30 minutes or until nice and bubbly. Garnish with fresh cilantro, if desired.

Credits

Added on Award Medal
Verified by SunnyJF

Step one - make the sauce, and let it simmer. photo by Beachbumette Beachbumette

Two - brown ground meat and onions, drain. photo by Beachbumette Beachbumette

Three - add chilies and spices. photo by Beachbumette Beachbumette

Four - arrange filling for assembly. photo by Beachbumette Beachbumette

Five - dip tortillas in enchilada sauce. photo by Beachbumette Beachbumette

See 4 more photos
Calories Per Serving: 733 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " Beachbumette Beachbumette

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Very good easy recipe. My family enjoys this meal. It is added to my favorites.
joebarton 1 year ago
This was so flavorful! Will make it again and again. I plan to try it with chicken. Has been included with my favorites.
meganspit 1 year ago
Yummy! I used medium las Palma sauce next time I will use hot because I think the chicken broth took away from the spice, but I omitted the green chiles due to my hubby not liking them, that could of been why they weren't as spicy
vanessanicl 3 years ago
Good enchiladas - they are spicy hot so just so you know. But a good enchilada recipe.
adw899 3 years ago
5 star. Very tasty, fast and cheep$$$ to make.
Twallick 4 years ago
Everyone loved them!
Sara144 5 years ago
[I posted this recipe.]
Beachbumette 5 years ago
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