Texas Red Enchiladas

Texas Red Enchiladas

7 reviews, 4.6 star(s). 100% would make again

Ready in 1 hour 30 minutes

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!


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



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.


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.


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.

Verified by SunnyJF
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Step one - make the sauce, and let it simmer.

Two - brown ground meat and onions, drain.

Three - add chilies and spices.

Four - arrange filling for assembly.

Five - dip tortillas in enchilada sauce.

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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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Comment or review

Very good easy recipe. My family enjoys this meal. It is added to my favorites.
joebarton 2y 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 2y 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 4y ago

Good enchiladas - they are spicy hot so just so you know. But a good enchilada recipe.
adw899 5y ago

5 star. Very tasty, fast and cheep$$$ to make.
Twallick 5y ago

Everyone loved them!
Sara144 6y ago

[I posted this recipe.]
Beachbumette 7y ago

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