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Joe Gracey's Texas Cheese Enchiladas Recipe

Joe Gracey's Texas Cheese Enchiladas Recipe

Combine the stock and chiles in a large pot. Cover and bring to a boil over high heat, then uncover, reduce heat to medium-high, and boil until chiles are soft, about 10 minutes. Remove the chiles from the broth and set them aside, reserving the broth.

Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the onions and sauté until soft, 3-5 minutes. Set about 2 tablespoons of onions aside. Put the rest into a blender with the chiles, the garlic, and 1 cup of the broth. Purée to a smooth paste and set aside.

Heat 2 tablespoons of the oil in a medium skillet over low heat. Stir in the flour and cook, stirring constantly, to form a medium-brown roux, about 3 minutes. Stir in the puréed chiles, cumin, oregano, and as much of the broth as necessary to make a thick sauce. Continue cooking for about 30 minutes, then season to taste with salt and pepper. Keep sauce warm over lowest possible heat, stirring occasionally.

Preheat the oven to 400 degrees.

Lightly oil a glass or ceramic baking dish just large enough to hold 12 enchiladas with a little of the oil. Heat the remaining oil in a medium-sized skillet over medium-high heat. Fry the tortillas 1 at a time, turning once, for about 2 seconds per side. As each tortilla finishes cooking, dip it into the enchilada sauce to coat well, then transfer it to a large plate.

When tortillas are done, roll each one around about ¼ cup of cheese, and place the enchiladas side by side, seam side down, into the baking dish. Spoon remaining sauce over the enchiladas, then sprinkle with remaining cheese and reserved onions. Bake just until cheese melts, about 10 minutes. Remove from the oven, and serve.


For all the cheese lovers in the world, this is the enchilada recipe for you! Growing up in Texas, cheese enchiladas are a way to test a Mexican (or Tex-Mex) restaurant on if they are really up to snuff.

A good cheese enchilada should consist of an extra flavorful sauce, wrapped around a tortilla, holding in all that delicious melted cheese.

Like a classic American grilled cheese, Cheese Enchiladas are so simple to make with just 3 ingredients. Focusing on preparation method and using good quality and flavored ingredients makes all the difference.

These enchiladas are absolutely delicious and very easy to make. You can use store bought enchilada sauce or my Homemade Enchilada Sauce (ready in just 7 minutes!) to ensure they have excellent flavor!


You probably already know how to make queso. If not, this review of The Homesick Texan’s 2017 book Queso has you covered with recipes at the end.

For guac, here’s some great news: You can actually make better guacamole at home than what you find in most Tex-Mex restaurants, where it’s often pretty bland. Combine 2 or 3 tablespoons finely chopped white onion, a finely chopped serrano or jalapeño chile or two, a couple tablespoons chopped cilantro and salt (start with 1/2 teaspoon) in a bowl. Add two ripe avocados and the juice of half a lime and mash. Add 1/4 cup chopped tomato (optional), stir to combine, adjust seasonings (adding more salt or lime to taste) and garnish with more chopped cilantro and chopped onion, if you like. Put chips in a bowl, and devour! Find a more detailed recipe here.


Recipe Summary

  • 2 pounds ground beef
  • 3 tablespoons chili powder
  • 2 tablespoons paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1 (8 ounce) can tomato sauce
  • 4 cups water
  • ½ cup all-purpose flour, divided
  • 1 ½ teaspoons sugar
  • 2 tablespoons cooking oil
  • 12 (6 inch) corn tortillas
  • 4 cups shredded American cheese

Preheat the oven to 350 degrees F (175 degrees C).

Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the flour and sugar until flour is dissolved stir into the simmering meat sauce. Simmer until thickened, about 10 minutes.

While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top. Pour the meat sauce evenly over the rolled tortillas. Top with remaining cheese.

Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.


How to make chicken enchiladas

  1. Prep: Preheat your oven to 350F.
  2. Make the filling: Season the chicken breasts generously with taco seasoning on both sides. Heat the olive oil in a large skillet then add the chicken breasts. Cook on both sides for about 5 minutes per side, until cooked through and browned. Transfer the chicken to a cutting board and cut into small cubes. In the same skillet, add the onion, a bit more taco seasoning if you want, and cook for 5 minutes until the onion is soft and translucent. Add the green chiles, garlic and cook for another minute. Add the chicken back to the skillet and about 1/2 cup of the enchilada sauce. Stir everything together, and cook for 2 more minutes until the chicken heats through.
  3. Roll: Place the tortillas on your work surface. Spoon about 1/2 cup to 3/4 cup of the chicken mixture onto the center of each tortilla, then about 1/4 cup of the shredded cheese and roll them up. Spoon about 1/2 cup of enchilada sauce over the bottom of the casserole dish and spread it around a bit. Place the enchilada rolls, seam-side down, in the prepared casserole dish (it should be a tight fit). Pour the remaining 1 cup of enchilada sauce over the tortillas and sprinkle with remaining cheese.
  4. Bake: uncovered for 25 to 30 minutes until the enchiladas are heated through and the cheese has melted. Garnish with parsley or cilantro and serve.

Recipes from Texas

Texas has it's own flavor of cooking, and we've collected some of the states best recipes from Texas chili (no beans in this chili!) to their famous barbecue brisket.

Sloppy Joes done the Texas way - piled high with ground beef, pinto beans, and green chiles.

Method: stovetop
Time: under 30 minutes

Made with beef bouillon cubes, water, onion, dehydrated onion, black pepper, paprika, chili powder, dried oregano, dried thyme

Method: stovetop
Time: 1-2 hours

Nothing says Texas food like brisket. A dry rub blend gives the beef just a sensational outer crust with just the right balance of sweet and spicy.

Method: oven
Time: 2-5 hours

Made with tomato sauce, ground beef, salt, black pepper, longhorn or cheddar cheese, onion

Method: stovetop, oven
Time: 1-2 hours

Made with garlic, red bell peppers, green bell peppers, poblano peppers, jalapeno chilies, chipotle chili, diced tomatoes, chili powder, cumin, coriander

Method: stovetop
Time: 2-5 hours

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

A nice way to have flavored coffee without adding a lot of calories. Coffee grounds are brewed with cinnamon sticks, brown sugar, and ground cinnamon.

These Texas-style baked beans have triple the meaty flavor by slow cooking bacon, ham, and smoked pork in a rich tomato-ey sauce.

Method: stovetop, crock pot
Time: over 5 hours

Chicken legs are slow cooked in a spiced, smoky barbecue sauce. You can use other chicken pieces as well, just adjust the cooking time as needed if using white.

Method: crock pot, stovetop
Time: over 5 hours

This Texas-style bread uses a potato starter that can be used over and over. The bread has a light flavor to it, not too sweet and not too sour.

Method: oven
Time: over 5 hours

South Texas knows its way around a breakfast taco. Corn tortillas are loaded up with cheese, chorizo, egg, and any other toppings that will start your day off right.

Method: stovetop
Time: under 30 minutes

The mix of brown sugar and chili powder in this rub gives a craveable sweet heat to steak, and only takes a few minutes to throw together.

Made with beef cutlets, egg, milk, flour, vegetable shortening, salt, black pepper, paprika, white pepper

Method: stovetop
Time: under 30 minutes

Made with ground beef, garlic, onions, onion, green bell pepper, chili seasoning, tomatoes, kidney beans, monterey jack cheese

Method: stovetop
Time: 1-2 hours

A southern twist on Shepherd's pie made with ground beef, vegetables, and salsa and topped with buttermilk mashed potatoes

Method: stovetop, oven
Time: 1-2 hours

Made with flour, cocoa, water, egg, buttermilk, soda, margarine, cocoa powder

Method: stovetop, oven
Time: under 30 minutes

Jalapenos are stuffed with a cream cheese and cheddar mixture, topped with some meaty bacon, and baked until the bacon is crisp and the cheese is bubbly.

Method: oven
Time: 30-60 minutes

A fun Texas-style twist to sushi! Thin roast beef is wrapped around cheesy rice and refried beans.

Method: stovetop
Time: 30-60 minutes

Made with rice, picante sauce, brown sugar, Dijon mustard, boneless, skinless chicken breast halves

Method: oven
Time: under 30 minutes

Made with baking soda, Dr. Pepper, chocolate chips, eggs, buttermilk, vegetable oil, vanilla extract, shortening, butter

Method: oven, stovetop
Time: 30-60 minutes

Delicious salsa with black beans for something a little more substantial than your typical dip. With a bite from jalapeno, this chunky salsa is great on tortilla chips.

A thick T-bone steak dressed up with sweet & spicy salsa is the embodiment of all that Tex-Mex should be. The cool salsa, bursting with flavor from papaya, cilantro, and.

Method: outdoor grill
Time: 30-60 minutes

Stuffed burgers are better burgers. A cheesy interior with onion, mushroom, and ham turns these patties into an explosively flavorful grill-out option.

Method: outdoor grill
Time: 30-60 minutes

Made with liquid smoke, hot sauce, black pepper, ground beef, seasoned salt, sandwich buns, lettuce, baked beans, red onion

Method: outdoor grill
Time: under 30 minutes

Made with shoepeg corn, olive oil, diced green chilies, scallions, celery, cider vinegar, lime, Rotel tomatoes, fresh cilantro, Tabasco or cayenne

Made with water, sugar, flour, baking soda, sour cream, eggs, cocoa powder, butter

Method: oven, stovetop
Time: 30-60 minutes

Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes . They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.

Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.

This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.


Red chile cheese enchiladas

In the spring of 2009, I visited El Paso. While I’d been there before, for this trip my plan was to fly into the city, rent a car, and then continue to Marfa like I’d done in the past. But when I told a friend that I would be in her hometown, she insisted I spend a few meals in the city before hitting the road. “The food is unlike any you’ve ever had,” she said.

She gave me a list of places to try and one of them was Carnitas Queretaro. As the name implies, this is a pork-centric restaurant that specializes in said little meats and my plan was to try the namesake dish. The morning I visited, however, a server walked past me carrying a plate of enchiladas. They were bright red and smothered with white molten cheese, and it was so fragrant that as she passed I turned my head to follow the plate to its destination. A few minutes later, the server approached my table to take my order. I nodded to where she’d dropped off the enchiladas and said I wanted the same.

When my enchiladas arrived, a light steam rose from the hot plate. On it were two soft corn tortillas smothered in that rich, vibrant sauce along with a blanket of melted cheese. I took my first bite, and they were earthy, chewy, and creamy with a touch of heat. The red chile sauce made them distinct from other cheese enchiladas I’d had in Texas, but they were still familiar. They were excellent and I loved them.

Now, typically Tex-Mex cheese enchiladas have a sauce made with ancho chiles, which is a dried poblano pepper that is earthy with bittersweet hints of raisins and chocolate. In El Paso, however, the dried chiles commonly used come from long, green chiles, what people may refer to as Hatch chiles, which are in the same family as Anaheim chiles. These chiles, which can be called New Mexico chiles or chiles colorado, differ from anchos in that they are fruitier, though they too have that earthy essence. While neither is terribly hot, I do find that New Mexican chiles can sometimes be more fiery than anchos.

While I’ve returned to El Paso several times since that visit, when I was recently looking at photos from my trip in 2009, it occurred to me I had never attempted to make those red chile cheese enchiladas at home. That needed to change. Fortunately, I happened to have some New Mexican chiles in my pantry, and so I began to craft my sauce, which is the foundation of the dish.

Red chile sauce is ubiquitous in El Paso and while most recipes are similar I discovered that no family makes their sauce the same way. For mine, I decided to go with lots of garlic, onion, cumin, and oregano, along with broth and the dried chiles, which made a flavorful sauce. Some may strain the sauce or add flour to thicken it, but I found if you pureed it long enough in the blender you could eliminate those steps. For the enchiladas, I used Monterey Jack since in El Paso white cheese is preferred over the yellow cheese more popular throughout the rest of the state. To serve, a garnish of thinly sliced onions, pickled jalapeños, and a scoop of guacamole made them complete.

The resulting plate was just as I remembered, and these hearty, cheesy enchiladas were West Texas-style comfort food at its finest. And as I took each bite, I thought about how wonderful it is that Texas with its vast and varied landscape contains such a diverse and delicious cuisine. I’m glad that I followed my friend’s advice to spend time eating in El Paso, and I look forward to visiting again soon.


Authentic Cheese Enchiladas

Real, authentic, delicious Mexican cheese must be oozing with real cheese and enchilada gravy, my friends. Remember that. Do not settle for less!

So…to be uber authentic with this recipe, you will need lard, not oil. I have never, used lard, and we cannot tell the difference, but I do find avocado oil is the best choice. Use what you have on hand or make a trip to the store to get some real lard it’s up to you!

I love making cheese enchiladas because they are delicious, of course, but also because my KIDS think they are delicious! Luckily they have never had my husband’s family to make them enchiladas because they say mine are the best! They even get in on the fun of making them.


Ingredients

  • 3 pounds of Brisket (I have a large oval-shaped slow cooker and this fit perfectly)
  • Salt and Pepper
  • 2 tablespoons Olive Oil
  • 3 cloves of Garlic, finely chopped
  • 1 large Yellow Onion
  • 2 cups of Red Chile Sauce
  • 1-2 cups of Beef Broth
  • 8-10 Large Tortillas (corn or flour)
  • 1 cup of Green Chile Sauce
  • 1 (14.5 ounces) can of Pinto Beans, drained and rinsed
  • 1 (14.5 ounces) can of Refried Beans
  • 2 cups of Shredded Mexican Cheese
  • Garnish with Tomatoes and Green Onion
  • Serve with Sour Cream

BBQ Brisket Enchiladas

BBQ Brisket Enchiladas are the best way to enjoy your leftover brisket this Fourth of July! Make a low and slow beef brisket this weekend, and use the leftovers in this fast weeknight recipe.

Thanks so much to Stubb’s Legendary Bar-B-Qfor sponsoring today’s recipe!

Do you know your July 4th plans yet? I’m not sure what we’re going to do. Our kids will be staying with my mom for the holiday, so we could go out on the town and live it up. I’m sure we’ll end up staying in and cooking at home instead. We’re such homebodies!

San Francisco is a weird place for the 4th of July because it’s usually foggy and cold that time of year. If you want to see fireworks, you have to stake out a spot early and bundle up with blankets until the shows start. After all that chilly waiting, you might just see colored fog instead of impressive pyrotechnics. All that makes celebrating at home sound like a much better option.

Whether you go see fireworks or not, I hope grilling out is in your holiday plans. What’s Independence Day without hot dogs, burgers, and beef brisket?? If you ask me, the food is always the best part of pretty much any holiday, especially when a cookout is involved.

If you want to make beef brisket this summer (and believe me, YOU DO), I found a perfect recipe for you. Check out this recipe that only calls for three ingredients: Brisket, Stubb’s Beef Spice Rub, and wood chips! As long as you have a smoker, cooking a perfect brisket at home couldn’t be much easier than this.

This is the original Stubb’s family recipe for perfect, low-and-slow brisket. You know that handsome fella on the Stubb’s bottles? That’s C.B. “Stubb” Stubblefield, the original creator of these Texas-style BBQ sauces and rubs from Austin, Texas. Stubb was famous for all sorts of BBQ, but brisket was his specialty. If you’re looking for a perfect brisket recipe, this is the one!

Stubb’s brisket recipe calls for an 8-10 pound brisket. Of course, you can scale it down if you aren’t feeding a hungry army, but even with a 4-5 pound cut of brisket, you will probably have leftovers. That’s where this BBQ Brisket Enchilada recipe comes in…

A day or two after the 4th of July, you should make these simple and delicious enchiladas! Remember how the brisket only needed a couple ingredients? Same goes for this leftover recipe. All you need is brisket, Stubb’s Original Bar-B-Q sauce, shredded cheese, sour cream, and corn tortillas. That’s it!! (The green onions on top are optional of course.)

The beauty of these BBQ enchiladas is that they are very versatile. If you only have a little brisket leftover, try adding a can of drained black beans to stretch the filling. Got leftover BBQ chicken instead of brisket? Chop or shred that and make the recipe as written. Make your 4th of July special with homemade, Texas-style brisket, and then keep the party going with leftover enchiladas!