Tex-Mex enchilada is one of the most popular cuisines in Texas. It features a corn tortilla filled and smothered with a rich, flavorful chili gravy sauce. This sauce is often made with a blend of dried chiles, which give the enchilada a distinct, smoky taste. The tortilla filling also features plenty of cheddar cheese for a comfortable and cheesy texture. Cooking enchiladas Tex-Mex style at home is quite easy and cost-effective.
Authentic Tex-Mex enchilada recipe
To make Tex-Mex enchiladas at home, one must first ensure they have the ingredients ready. These include olive oil, all-purpose flour, chili powder, ground cumin, garlic powder, onion powder, dried oregano, salt, cinnamon, tomato paste, chicken broth, apple cider vinegar/distilled white vinegar, freshly ground black pepper, lean ground beef/chicken, smoked paprika, salt, grated cheese, white corn tortillas, sour cream, and cilantro. Once the ingredients are ready, it’s time to make Tex-Mex enchiladas from scratch.
- Preheat the oven to 350°F.
- Heat some olive oil in a skillet and whisk in flour, chili powder, garlic powder, cumin, oregano, and salt. Once it darkens and becomes fragrant, add broth and tomato paste. Stir until the mixture has no lumps and assumes a smooth texture.
- Raise the heat to medium-high flame and bring the mixture to a gentle simmer. Whisk until the sauce thickens.
- Once the sauce becomes thick, remove it from the heat and whisk in vinegar, salt, and pepper for taste. Give it a final stir and set this pan aside.
- Heat another large skillet and add ground beef/chicken and other seasonings. Once the meat becomes brown, pour around half a cup of the enchilada sauce into it and stir well.
- Pour a thin layer of enchilada sauce into a baking dish.
- Fill the tortillas with some spoonfuls of beef before rolling them tightly and placing them (seam side down) in the dish.
- Layer enchilada sauce over the stuffed tortillas.
- Top with cheddar and bake until golden brown and bubbly.
Sides to serve with Tex-Mex enchiladas
Enchiladas can be served with rice and beans for a wholesome meal.
Beans
The ingredients needed to make the beans are lard/canola oil, peeled garlic cloves, cumin, pinto bean cans, chili powder, dried oregano, salt for seasoning, and lime juice.
- Heat oil or lard over medium flame in a skillet.
- Add garlic to the oil and cook until it browns on both sides. Using a fork, smash the cloves.
- Add beans, cumin, chili powder, and salt.
- Once the beans are fully soft and heated, smash them until a paste is formed.
Rice
For the rice, the ingredients needed are vegetable oil, dry long-grain white rice, canned tomato sauce, a few cups of warm water, chili powder, tomato bouillon, garlic cloves, and salt.
- Heat oil in a skillet over medium-heat flame.
- Add rice and it stir constantly until it turns mild golden in color.
- Pour in warm water and tomato sauce.
- Add chili powder, minced garlic, salt, and tomato bouillon.
- Boil the mixture and let it simmer until all the water has been absorbed.
- Remove the pan from heat, fluff up the rice and cover.
- Serve after letting it sit for about 5 to 10 minutes.
Tips to make homemade Tex-Mex enchiladas
It’s important to keep a few things in mind to get the perfect taste and texture when making traditional Tex-Mex enchiladas.
Ensure the tortillas are not soggy
Corn tortillas—a critical component of traditional Tex-Mex enchiladas—must be cooked just enough to not turn soggy. One way to prevent the tortillas from turning soggy is to briefly fry them in hot oil before filling and rolling them. Frying creates a bit of a barrier so that the tortillas do not soak up too much of the sauce.
Balance the garnishes
Once the baked enchilada is removed from the oven, several toppings can be sprinkled to brighten things up and balance their flavors. Seasonings such as sliced radishes, crunched pickled red onions, jalapenos, lime wedges, fresh cilantro, and cheesy sauce stabilize flavors and balance out the natural themes of the other garnishes.
Avoid adding too much sauce
A common mistake many make while cooking enchiladas is adding too much sauce. Enchiladas are not supposed to swim in sauce like other delicacies. All one needs is about 4 cups of sauce for around 8 enchiladas.
Never overstuff the tortillas
While the filling makes the enchiladas special, one should not go overboard while stuffing them. Too much stuffing can end up ripping the corn tortillas and causing unwanted seepage, ruining their look and taste.
Avoid canned enchilada sauce
To make the homemade Tex-Mex enchiladas, one should use homemade enchilada sauce. Homemade sauces not only contain richer flavors and fresher ingredients but also have fewer preservatives and chemicals that canned sauces come with. These sauces enrich the enchilada and ensure it lasts much longer in the refrigerator.