Enchiladas Téjas

Prep Time
Cook Time
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"This recipe came from my mother, who got it from a dear friend who had lived in Mexico for many years."

Original is 8 servings


  • 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 by Step Method

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.


  • If molé paste is unobtainable, an equal quantity of shaved chocolate (baking chocolate) works.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • For the tomatoes, you can use canned or fresh, depending on your preference.
  • For the enchilada sauce, use a hot variety for more flavor.

  • Substitute ground turkey for the ground beef for a lower fat option. The benefit of this substitution is that it reduces the amount of saturated fat in the dish, making it a healthier option.
  • Substitute canned green chilies for the enchilada sauce for a spicier dish. The benefit of this substitution is that it adds a kick to the dish, making it more flavorful and exciting.

Vegetarian Enchiladas Tejas Replace the ground beef with 1 pound of cooked and crumbled tofu, and replace the enchilada sauce with a vegetarian-friendly sauce.

: Mexican Street Corn Salad

: This Mexican Street Corn Salad is a delicious and flavorful side dish that pairs perfectly with the enchiladas. It's made with roasted corn, red onions, jalapenos, lime juice, and cilantro, giving it a zesty and refreshing flavor. The crunchy texture of the corn and onions is a great contrast to the creamy enchiladas.

Mexican Rice: Mexican Rice is a great side dish to serve with the Mexican Street Corn Salad. It's light and fluffy, with a hint of garlic and lime, and a subtle hint of spice. The rice pairs well with the zesty flavors of the salad, and adds a great texture to the meal. It's a quick and easy side dish that will add a delicious Mexican flair to your meal.


Q: What type of onion should I use?

A: You should use a sweet onion, such as a Bermuda or Walla Walla onion.

Q: What is the best way to store onions?

A: Onions should be stored in a cool, dry, dark place. Make sure to keep them away from other produce, as the gases they release can cause other fruits and vegetables to spoil faster.

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Fun facts:

The enchilada is said to have originated in Mexico in the 16th century, as a way to preserve corn tortillas.

Enchiladas Tejas is a Tex-Mex dish that was popularized in the United States by celebrity chef and restaurateur, Diana Kennedy.