Texas Red Enchiladas
- Preparing Time: 1 hour and 10 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
- 1 medium onion finely chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 tablespoon flour
- 1 tablespoon canola oil
- red enchilada sauce i used old el paso
- 1 (14 ounce) can chicken broth
- 1 teaspoon salt or less, (to taste) divided use
- 1 tablespoon dried cilantro or fresh, chopped
- 1 1/2 lb lean ground meat
- 1 4-ounce can chopped green chili peppers
- 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
- Carbohydrate 34.1098247489921 g
- Cholesterol 145.46 mg
- Fat 46.7023913333204 g
- Fiber 3.78221243553768 g
- Protein 42.8327722498636 g
- Saturated Fat 21.8129085416646 g
- Serving Size 1 1 Serving (390g)
- Sodium 1370.91209999997 mg
- Sugar 30.3276123134544 g
- Trans Fat 4.34876954166238 g
- Calories 733 calories
As a busy working woman, I'm always on the lookout for quick and easy recipes that don't compromise on taste. When I discovered this recipe for Texas Red Enchiladas, I knew I had to try it.
The combination of savory meat, melted cheese, and tangy enchilada sauce is simply irresistible. Plus, the vibrant red color makes them a festive and eye-catching dish for any occasion.
The best part about this recipe is that it's incredibly versatile. You can customize it to your own preferences by adding different toppings, such as sour cream, guacamole, or jalapeños. It's also a great way to use up leftover meat or vegetables.
So next time you're craving a delicious and easy Mexican meal, give this recipe for Texas Red Enchiladas a try. You won't be disappointed!
Step-by-step
- 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.
