Enchiladas Téjas
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8
Servings
Servings
30m PT30M
Prep Time
Prep Time
1.5h PT1.5H
Cook Time
Cook Time
2h
Ready In
Ready In
Recipe: #26124
May 26, 2017
Categories: Dinner, Main Dish, Beef, Ground Beef, Mexican, Southwest, Budget-Friendly, Potluck, Summer, Winter, Oven Bake, No Eggs, Canned Tomatoes, Cooked Chicken or Beef, Spicy more
"This recipe came from my mother, who got it from a dear friend who had lived in Mexico for many years."
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (237.4 g)
- Calories 353.2
- Total Fat - 15.8 g
- Saturated Fat - 6.7 g
- Cholesterol - 66.3 mg
- Sodium - 627.3 mg
- Total Carbohydrate - 26.9 g
- Dietary Fiber - 3.8 g
- Sugars - 6.5 g
- Protein - 26.1 g
- Calcium - 308 mg
- Iron - 2.7 mg
- Vitamin C - 6.2 mg
- Thiamin - 0.1 mg
Step 1
Make sauce of the first 7 ingredients and simmer ½ hour slowly.
Step 2
Grease casserole. Put in 1 layer of tortillas, 1 layer of meat, 1 layer of grated cheddar, 1/3 of the sauce.
Step 3
Repeat these layers.
Step 4
Top: Tortillas, remaining 1/3 of the sauce, cheese, chopped onion.
Step 5
Bake in moderate oven (325'-350') 1 hour, covering for the first half hour.
Tips & Variations
- If molé paste is unobtainable, an equal quantity of shaved chocolate (baking chocolate) works.
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