Why This Tex Mex Chili Cheese Enchiladas Recipe Will Become Your New Favorite Dish

Ingredients

• 1 lb Ground Beef (80% lean, preferably fresh)
• 1.5 cup Shredded Cheese (Mexican blend or sharp cheddar, shredded)
• 1 cup Beef Broth (Low‑sodium)
• 0.5 cup Onion (Diced, about 1 small onion)
• 2 Tbsp Canola Oil (For browning beef and warming tortillas)
• 1 Tbsp Chili Powder (Mild to medium heat)
• 1 tsp Cumin (Ground)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Oregano (Dried)
• 1 tsp Seasoned Salt
• 0.5 tsp Black Pepper (Freshly ground)
• 1 Tbsp All-Purpose Flour (For thickening the sauce)
• 1 Tbsp Lemon Juice (Freshly squeezed)
• 8 pieces Flour Tortillas (6‑inch diameter, kept warm before assembling)
• to taste Salt (Adjust final seasoning)

Instructions

1. Heat Skillet

   Place the large skillet over medium heat and add 2 Tbsp canola oil. Allow the oil to heat for about 30 seconds until shimmering.

   Time: PT1M

   Temperature: Medium

2. Brown Ground Beef

   Add the 1 lb ground beef to the hot skillet. Let it sit untouched for 1 minute to develop a sear, then break it up with a wooden spoon and continue cooking until fully browned, about 4 minutes.

   Time: PT5M

   Temperature: Medium

3. Season Meat

   Sprinkle 1 tsp seasoned salt and 0.5 tsp black pepper over the beef. Mix well and continue cooking for another minute.

   Time: PT1M

   Temperature: Medium

4. Add Onions

   Stir in 0.5 cup diced onion (about 1 small onion). Cook, stirring occasionally, for 2 minutes until the onion softens.

   Time: PT2M

   Temperature: Medium

5. Toast Spices

   Add 1 Tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp oregano. Reduce heat slightly and cook, stirring constantly, for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

6. Make Roux

   Sprinkle 1 Tbsp all‑purpose flour over the meat mixture. Stir continuously for about 30 seconds until the flour is fully incorporated and no raw flour taste remains.

   Time: PT0.5M

   Temperature: Medium

7. Add Broth and Simmer

   Pour in 1 cup beef broth while stirring. Increase heat to medium‑high and bring the mixture to a gentle boil, scraping the bottom of the pan to release browned bits. Once boiling, reduce heat to medium‑low and simmer for 15 minutes, allowing the sauce to thicken.

   Time: PT16M

   Temperature: Medium‑Low

8. Finish Sauce

   Stir in 1 Tbsp lemon juice. Taste and adjust seasoning with additional salt or pepper if needed. Remove the skillet from heat.

   Time: PT1M

9. Warm Tortillas

   In a separate clean skillet over low heat, add a thin layer of oil (about 1 tsp). Warm each tortilla for 30 seconds to 1 minute per side until pliable. Stack warmed tortillas on a plate.

   Time: PT5M

   Temperature: Low

10. Assemble Enchiladas

    Preheat oven to 400°F. Spread a thin layer of the beef sauce on the bottom of the 9×13 in baking dish. Place a tortilla seam‑side down, add a generous spoonful of sauce, sprinkle shredded cheese, and a few onion pieces. Roll up and place seam‑side down in the dish. Repeat for all tortillas, adding a little extra cheese on top of each roll before placing them in the dish.

    Time: PT10M

    Temperature: 400°F

11. Add Remaining Sauce and Cheese

    Pour the remaining beef sauce evenly over the assembled rolls. Sprinkle the remaining shredded cheese (about 1 cup) over the top.

    Time: PT2M

    Temperature: 400°F

12. Bake

    Cover the dish with foil and bake for 15 minutes. Remove foil and continue baking for another 5 minutes, or until the cheese is bubbly and lightly golden.

    Time: PT20M

    Temperature: 400°F

13. Rest and Serve

    Allow the enchiladas to rest for 5 minutes before cutting. Serve hot, optionally garnished with fresh cilantro or sliced jalapeños.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground chicken
• Instead of Shredded Cheese: Monterey Jack, Mozzarella
• Instead of Beef Broth: Chicken broth, Vegetable broth
• Instead of Onion: Shallots, Green onions
• Instead of Canola Oil: Vegetable oil, Olive oil (light)
• Instead of Chili Powder: Paprika + cayenne blend
• Instead of Cumin: Ground coriander
• Instead of Garlic Powder: Fresh minced garlic (1 clove)
• Instead of Onion Powder: Additional fresh onion
• Instead of Oregano: Mexican oregano
• Instead of Seasoned Salt: Regular salt + herbs
• Instead of Black Pepper: White pepper
• Instead of All-Purpose Flour: Cornstarch (half amount)
• Instead of Lemon Juice: Lime juice
• Instead of Flour Tortillas: Corn tortillas (for gluten‑free)

Equipment Needed

• Large Skillet
• Wooden Spoon
• Measuring Cups and Spoons
• Mixing Bowl
• Baking Dish (9x13 inch)
• Oven
• Tongs
• Spatula
• Aluminum Foil (optional)
• Knife and Cutting Board

Critical Steps — Do Not Skip

• Browning the ground beef without over‑cooking
• Toasting the spices to release aroma
• Incorporating flour to create a smooth roux
• Simmering the sauce until properly thickened
• Warming tortillas just enough to stay pliable
• Rolling and placing enchiladas seam‑side down
• Baking until cheese is bubbly but not burnt

Chef Tips from the Video

• Add a pinch of smoked paprika for extra depth of flavor.
• For a spicier kick, stir in 1 tsp chipotle in adobo sauce with the broth.
• Top finished enchiladas with a drizzle of sour cream or avocado slices for richness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze unbaked assembled enchiladas wrapped tightly for up to 2 months; bake from frozen adding 10 minutes to bake time.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the enchiladas up to step 11, cover tightly, and refrigerate for up to 24 hours before baking.
• The sauce can be made a day ahead; store in the fridge and reheat before assembling.

Frequently Asked Questions