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Homemade Enchiladas

Now you can make delicious homemade enchiladas a la TexMex. I learned to make these when I lived in El Paso. Here in Texas, we have some authentic Mexican food places but most of the Mexican restaurants are a Texas version of Mexican food, hence the term TexMex. TexMex is delicious and a fun twist on some of the incredible Mexican dishes that everyone loves.

For instance, hard taco shells are not authentic Mexican food. If you go for authentic tacos, they will be soft shelled corn tortillas, not hard and crunchy. Either way, they are delicious and so much fun to eat. Did I mention I just love to eat Mexican and TexMex foods? The food is literally the best thing about Texas! Some of our freedoms here in Texas are pretty special as well but the food is fabulous!

Every time we had a potluck at the office in El Paso, we would have lots of delicious Mexican foods. My favorites were the queso with tortilla chips, the fajitas, guacamole, pico de gallo, and enchiladas! When I was pregnant, the girls would always ask what I wanted them to make for luncheons. They always came through for me and some of them taught me how to make some of my favorites. I got very big when I was pregnant and I was pregnant four different times there! I got spoiled a lot and learned to love Mexican food!

The nice thing about this recipe is that you can change it up. Make ground beef enchiladas, cheese enchiladas, or even chicken enchiladas, whatever you like. I love them all.

Homemade Enchiladas Recipe

You will need:

• Corn Tortillas (Don't use white tortillas like so many people do. They get mushy in the sauce and become disgusting. I have had them that way and I hate them. Use the corn tortillas because they stand up to the sauce and taste way better in enchiladas.)
  
• Vegetable Oil
• Ground Beef, 1 pound, browned and drained
  
• Grated Cheese of your choice, 1 pound bag. We usually use a Mexican Cheese Blend or Colby Jack
• 1 Can Red Enchilada Sauce (Old El Paso brand is the best.)
  
• 1 Can Tomato Sauce or Diced Tomatoes (Do not drain.)
• 1 Can Cream of Mushroom Soup
• 1 Can Mushrooms (Drain these)(Optional item)
  
• 1/2 Diced Onion (These taste better if they are sauteed than raw.)(Optional item)
  

Pour about 1/2 inch of vegetable oil into a small frying pan and heat it up on medium heat. Once it is heated, turn it down just a little. You will be softening the corn tortillas in this pan. Have a plate to put the oiled tortillas on. Put your first tortilla in the pan using tongs for 10 to 15 seconds on each side and then put on plate. Do this with every tortilla. I usually make 12 to 15 enchiladas in one 9 by 11 inch casserole dish. If you do not soften them, the tortillas will crack.

Once all of the tortillas have been softened in the oil, you are finished with that pan. Brown ground beef if you have not already done so. Drain.

Mix the enchilada sauce, tomato sauce or diced tomatoes with the soup. (Do not add water to soup.) Whisk it until it is well blended.

Spray a 9 x 11 inch casserole dish with Pam. (I prefer using a Pampered Chef Stone or a clear glass baking dish to make homemade enchiladas in.) Put a few ladles of the sauce mixture on the bottom of the pan and spread around.

In a bowl, mix the hamburger with onions and/or mushrooms if you are using them. Season with salt and pepper to taste. With a teaspoon, put a line of filling across the middle of the tortilla and roll it up. Place in pan, seam side down. Do this with each tortilla until your casserole pan is full. At this time, pour the remaining sauce over all of the enchiladas. Then cover the sauce with grated cheese.

Bake at 400° in a preheated oven for 30 minutes, until the cheese is bubbling and golden brown. Two to three enchiladas is a serving. Serve with rice, refried beans, and a green salad.

Variations of Homemade Enchiladas

My favorite enchiladas are the cheese enchiladas. Delete the ground beef and use a one pound bag of grated cheese for the filling. A good idea is to use two different cheeses, one for the filling and a different one for the top. You can keep the onions and/or mushrooms or delete them. Serve with some shredded lettuce on top.

Chicken enchiladas are good too. Replace the hamburger with chopped cooked chicken. Instead of using Red Enchilada Sauce, use green enchilada sauce. Do not use the tomato sauce. Use diced tomatoes that are not drained. You can choose to leave out or keep the onions and/or mushrooms.

My Double Portion Enchiladas

David loves the beef enchiladas and the cheese ones are my favorite homemade enchiladas. I made one of each but I should have made two pans of the cheese because they obliterated my cheese enchiladas. There were enough beef enchiladas for us to have them for dinner tonight.

Since I made a double batch of sauce, I did it a bit differently. Below find the recipe.

You will need:

• Corn Tortillas
  
• Vegetable Oil
• Ground Beef, 1 pound, browned and drained
  
• Grated Cheese of your choice, 1 pound bag Colby Jack
• 2 Cans Red Enchilada Sauce
  
• 1 Can Tomato Sauce
  
• 1 Can Diced Tomatoes (Do not drain.)
• 2 Cans Cream of Mushroom Soup
• 1 Jar Sliced Mushrooms, Drained
  

Prepare two oven proof 9 by 11 inch pans by spraying with non-stick spray.

Brown hamburger and drain. Place in bowl and set aside.

Pour about 1/2 inch of vegetable oil into a small frying pan and heat it up on medium heat. Once it is heated, turn it down just a little. You will be softening the corn tortillas in this pan. Have a plate to put the oiled tortillas on. Put your first tortilla in the pan using tongs for 10 to 15 seconds on each side and then put on plate. Do this with every tortilla. I usually make 12 to 15 enchiladas in one 9 by 11 inch casserole dish. If you do not soften them, the tortillas will crack.

Once all of the tortillas have been softened in the oil, you are finished with that pan.

In a large bowl, mix the enchilada sauce, tomato sauce, mushrooms, and diced tomatoes with the mushroom soup. (Do not add water to soup.) Whisk it until it is well blended.

Put a few ladles of the sauce mixture on the bottom of each pan and spread around.

With a teaspoon, put a line of hamburger filling across the middle of the tortilla and roll it up in one pan. Place in pan, seam side down. Do this with each tortilla until your casserole pan is full. Then make the other pan with the cheese filled tortillas. At this time, pour the sauce evenly over both pans of enchiladas. Then cover the sauce with grated cheese. Cover with foil and place in pre-heated oven.

Bake at 400° for about 20 minutes. Then remove foil and bake for another 15 to 20 minutes until the cheese is golden brown.

Return from Homemade Enchiladas to Favorite Recipes

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