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Tex-Mex Beef Enchiladas

This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Tex-Mex Beef Enchiladas

Source: Everyday Food, June 2006

Ingredients

  • 2 tablespoons olive oil
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 1 can (14 1/2 ounces) reduced sodium chicken broth
  • 1 1/2 tablespoons chili powder
  • 1 small chipotle chile in adobo, minced, plus 1 tablespoon sauce (from a small can)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 3/4 pound lean ground beef
  • Coarse salt and ground pepper
  • 8 corn tortillas (6-inch)
  • 1 1/2 cups shredded cheddar cheese (6 ounces)
  • 1/4 cup chopped cilantro

Directions

  1. Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.

  2. Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.

  3. Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish.) Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.

  4. Raise oven heat to 450 degrees. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.

Cook's Note

To freeze: Make sauce and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas don't become soggy). Place sauce in an airtight container. Cover dish with plastic wrap and foil. Label, date, and freeze enchiladas and sauce. Use within 2 months; bake without thawing. To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450 degrees. Remove foil and plastic wrap from baking dish. Pour sauce over top and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; bake until lightly browned and bubbly, about 15 minutes. Let cool 10 minutes; serve.

Reviews (27)

  • AndreaDwyer 4 Dec, 2013

    These are super delicious. I have been making them ever since the recipe came out years ago. My whole family loved them tonight, including my husband, brother, sister-in-law, mom, dad,... They are very flavorful, and a bit spicy but in a good way. I used ground chuck. My tortillas fell apart when we tried to roll them, so we just made it into a lasagna-like enchilada casserole, but it was still delicious. Served with Spanish rice, cilantro, avocado, diced tomatoes, romaine, and sr. cream.

  • MissMarieK 3 Aug, 2013

    My husband and I really loved this recipe. We added tomatillo sauce on top and sour cream when eating. Will make it again!

  • Areason2cook 16 Oct, 2012

    OMGOSH, absolutely delicious!!! I combined freshly grated Monteray Jack and Sharp Cheddar Cheese, lots more than recipe calls for. Cheesielicious

  • mkass 14 Sep, 2012

    Hmm... well I guess I'm the only one that didn't like the sauce. It was way too think to be an enchilada sauce (I thought) and was pretty bland when you follow the recipe. I have never made enchilada sauce so I didn't have any ideas on how to spruce it up. I didn't drain the lean beef - I learned my lesson - even if the recipe doesn't specify, it's always a good idea. My husband ate it up but I don't think I'll be using this recipe again. There's just a total lack of seasonings in my opinon.

  • usatec3 9 Jul, 2012

    This was excellent! I did however sub shredded roasted chicken for the ground beef. I process chipotles and the adobo sauce and freeze them in 1 T portions. My sauce was spicy so I think I had more than 1 chipotle pepper. Was still delicious though! Served them with pinto beans, cilantro lime rice, salad and fruit...perfect meal!

  • Igby 23 Jan, 2012

    Wow! More flavor than your average enchiladas. Took to a football party. Definitely a crowd pleaser. So easy to throw together.

  • kdroste 29 Jul, 2011

    this recipe is so good, it is now my go to enchilada sauce.

  • bellababy1 29 Aug, 2010

    These were very good. I doubled the recipe and used small flour tortillas (I think they were 8 inch instead of 6), which made two 8x8 casserole dishes. I froze one of them. Will be making these again.

  • ShrinkJess 16 Aug, 2010

    Made these twice now and plan to keep this recipe in the regular rotation! The sauce is amazing--I think that my husband would just eat it as soup if he could!
    I added some chopped cilantro to the beef after it was cooked and also sprinkled some on top once they came out of the oven. I used whole grain/flax tortillas instead of corn and it tasted great.

  • YoungChef23 22 Apr, 2010

    It says tex mex not authentic mexican

  • Marla_10 16 Mar, 2009

    I do not want to sound dissrespectful but everybody wants to cook stuff Mexican style.
    Encliladas are not like this at all; I know they try their best to show something new but we cook them simpler and easier.

    It is all americanized now.

    Sorry but it is the truth.

  • mellymama 13 Jul, 2008

    I tripled this recipe and got 4 meals (3 to freeze) out of it. I added one can of refried beans to my triple batch and it was really good. Definitely a keeper and a favorite in my house. We top it with sour cream, tomatoes, chopped romaine and salsa. Yum.

  • mellymama 13 Jul, 2008

    I tripled this recipe and got 4 meals (3 to freeze) out of it. I added one can of refried beans to my triple batch and it was really good. Definitely a keeper and a favorite in my house. We top it with sour cream, tomatoes, chopped romaine and salsa. Yum.

  • mellymama 13 Jul, 2008

    I tripled this recipe and got 4 meals (3 to freeze) out of it. I added one can of refried beans to my triple batch and it was really good. Definitely a keeper and a favorite in my house. We top it with sour cream, tomatoes, chopped romaine and salsa. Yum.

  • mellymama 13 Jul, 2008

    I tripled this recipe and got 4 meals (3 to freeze) out of it. I added one can of refried beans to my triple batch and it was really good. Definitely a keeper and a favorite in my house. We top it with sour cream, tomatoes, chopped romaine and salsa. Yum.

  • mellymama 13 Jul, 2008

    I tripled this recipe and got 4 meals (3 to freeze) out of it. I added one can of refried beans to my triple batch and it was really good. Definitely a keeper and a favorite in my house. We top it with sour cream, tomatoes, chopped romaine and salsa. Yum.

  • KellerShin 8 May, 2008

    I made the sacue then added stew meat and put it all in a slow cooker. When I was about to serve it I added a can of Rotel tomatoes ( tomatoes with green chilis) and put it all over rice. It was fabulous. Doubled the recipe and it was all eaten!

  • AuntMac 8 May, 2008

    Being Mexican. I can't Imagine using flour tortillas. Instead of ground beef, try a filling of shredded cooked chicken. YUMMY....

  • sharonmanis 8 May, 2008

    I have a much easyer way to make something like this.
    1 lb ground beef browned

  • blaukehlchen 8 May, 2008

    Tortilla tip: I've had success warming the tortillas in a microwave. Stack between two damp paper towels and heat between 15-30 seconds. (Directions like this are often found on the tortilla packaging.) One can also use a bamboo steamer. In my experience, moist heat produces a more flexible tortilla.

  • sweetie23 7 May, 2008

    Use flour tortillas instead of the corn. I could not for the life of me get the corn ones to bend even heated up a bit. The flour ones were much easier! And you can fill them with ground turkey or ground chicken instead of the beef and they taste just as good!

  • pattipoopidoo 13 Mar, 2008

    Okay, now I see what I did. I just watched the video. You are supposed to pick ONE PEPPER out of that little can. Ha ha -- I used the entire can. No wonder it was like eating fire. :-) I just hope my kids will someday try enchiladas again after I fed them these.

  • pattipoopidoo 13 Mar, 2008

    I must have done something wrong. This was soooooo hot and spicy that it was inedible! We did eat some, doused in sour cream, but that evening my husband and I had stomach pains from the heat of the peppers. I used a small can of chiles in adobo sauce, the smalles they had. Perhaps my can wasn't small enough? I think it was a 4 oz can. I doubled the recipe, froze half. I will use an old standby sauce of mine for the frozen batch.

  • pattipoopidoo 13 Mar, 2008

    I must have done something wrong. This was soooooo hot and spicy that it was inedible! We did eat some, doused in sour cream, but that evening my husband and I had stomach pains from the heat of the peppers. I used a small can of chiles in adobo sauce, the smalles they had. Perhaps my can wasn't small enough? I think it was a 4 oz can. I doubled the recipe, froze half. I will use an old standby sauce of mine for the frozen batch.

  • MrsMcFadden 23 Jan, 2008

    I liked these. The second time I made this I did change the sauce a tiny bit though. I used a bit more oil than they call for b/c just a couple of TBS of olive oil for a whole 1/4 cup of flour wasn't working for me. Plus a TBS of butter-developed a nice roux the color of peanut butter. I also added tomato paste whenever adding the broth. Sauce had the body that I prefer and was delicious.

  • JennyBop 10 Jan, 2008

    I liked these enchiladas but they took longer to make than I expected.

  • kermitthefrog 18 Dec, 2007

    I absolutely loved these. The sauce is to die for.
    I can't wait to serve them to my kids their next visit to Florida.
    Very easy and delicious.
    kermitthefrog

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