Tex-Mex Enchiladas

22 Oct
Tex-Mex Enchiladas

Tex-Mex Enchiladas

It’s been a gloomy, rainy, and WINDY few days here on the high desert, and my taste buds wanted comfort food. And when you’re a Texas gal like me, sometimes that translates into Tex-Mex. I had some leftover shredded carne asada beef in the freezer, and of course the obligatory package of dried ancho chiles in the pantry. (What, you don’t keep those hanging around, just in case??) So of course, enchiladas are on the menu!

My Texas buddy Adam provided the inspiration for these, because Adam is connoisseur of all food Tex-Mex. No really, he is! I grabbed this recipe out of his archives, because a good enchilada sauce is timeless. Do yourself a favor and read his post about it, you might be enlightened!

Tex-Mex Enchiladas
Adapted from Joe Gracey’s Tex-Mex Enchiladas, via The Unorthodox Epicure

2 cups homemade chicken broth, or water
3 large dried ancho chiles
1 tablespoon oil
1 medium onion, chopped (reserve 1/2 cup)
2 cloves garlic, minced
2 teaspoons cumin
1 tablespoon dried oregano
Ground black pepper, and salt, to taste
1 tablespoon honey, if needed
2 tablespoons flour
2 tablespoons vegetable oil
12 corn tortillas
3 cups grated Monterrey Jack cheese
3 cups shredded cooked meat, heated through (can be beef, chicken, pork, whatever you have!)
Chopped cilantro, for garnish
Sour cream, for topping

Tear the tops off the ancho chiles and remove as many seeds as possible. Place the chiles in a sauce pan of simmering chicken broth until rehydrated and soft, about 10 minutes. Meanwhile, sauté the onion in a large skillet with a tablespoon of oil until softened.  Add the garlic in the last couple minutes.

Remove the chiles when softened, reserving the liquid. Add them to a food processor or blender along with the cooked onions and garlic and blend to a purée.

In the same skillet, stir in 2 tablespoons of oil and 2 tablespoons flour and cook until starting to turn golden brown. Pour the chile purée into the skillet, along with the reserved chile liquid. Stir in the cumin, oregano, and salt and pepper. Sometimes the ancho chiles can be bitter (haven’t figured out why yet) so add a tablespoon of honey and a bit more salt to mellow it out, if needed. Bring to a simmer and then cook on low for about 30 minutes. Add additional water if it gets too thick.

When ready to assemble: Preheat oven to 400 degrees. Using tongs, dip a tortilla into the enchilada sauce on both sides, then place on a plate. Top with 2 tablespoons cheese and 2 tablespoons of meat, roll up and place seam side down in a greased baking dish. Repeat until baking dish is full. Pour the remaining sauce over the enchiladas and top with the remaining grated cheese along with the reserved onion. Heat in the oven for 10 minutes until cheese is melted and dish is bubbling. Remove and top with cilantro and offer sour cream on top, if you want. Serve with pinto beans and Mexican rice.

Download and Print this Yummy Recipe!

65 Responses to “Tex-Mex Enchiladas”

  1. Bernadette October 22, 2017 at 9:48 am #

    Happy to be reading one of your yummy recipes. Hope all is well with you and your business.

    Liked by 1 person

    • anotherfoodieblogger October 22, 2017 at 9:55 am #

      Why thank you Bernadette! Business is great, but winding down for winter. However it’s supposed to be sunny and in the 60s and maybe even 70s next week!


  2. Adam J. Holland October 22, 2017 at 10:51 am #

    Thanks for the shout-out, friend. I keep batches of this sauce in the freezer, and the weather cooled down enough after overnight storms, that this might be the week to follow your enchilada lead. 🙂

    Liked by 1 person

    • anotherfoodieblogger October 22, 2017 at 11:03 am #

      Excellent idea, Adam! And you are quite welcome. Hope all is well as can be. 🙂


  3. bbqman001 October 22, 2017 at 11:15 am #

    Now you’re making me hungry……

    Liked by 1 person

  4. D. Wallace Peach October 22, 2017 at 11:30 am #

    I just love Tex-Mex, Kathryn. The spices, the cheese (yum), the bite, everything about it. My mother never cooked with peppers beyond the green bell, and I still don’t feel comfortable around them… But, this is pretty irresistible. I’m going to give it a try! Now to find some ancho chilis. 😀

    Liked by 1 person

    • anotherfoodieblogger October 22, 2017 at 12:33 pm #

      You should be able to find them in the Mexican aisle of any grocery store. Ancho chiles are not too spicy at all. In fact, I snuck in a little cayenne pepper to this one because this batch of them weren’t spicy enough for my taste buds… Thanks Diana!

      Liked by 1 person

  5. Cheryl "Cheffie Cooks" Wiser October 22, 2017 at 11:52 am #

    Oh yummy KR! Hoping weather improves a bit for you all. xoxoxo ccc

    Liked by 1 person

  6. Mad Dog October 22, 2017 at 12:12 pm #

    My brother in law is from Texas – now living in the UK. It was his 60th yesterday and we all went for Tex-Mex to celebrate. I’m sure he’d love your enchiladas, they are far superior to what you get here!

    Liked by 1 person

    • anotherfoodieblogger October 22, 2017 at 12:35 pm #

      Hats off to your transplanted Texas brother for choosing a fine cuisine for his birthday! Now you’ll just have to surprise him someday and make some for him yourself!


      • Mad Dog October 22, 2017 at 12:57 pm #

        I’d happily do that, but they don’t live nearby – maybe I can get my sister to cook him your recipe instead!

        Liked by 1 person

  7. Josette@thebrookcook October 22, 2017 at 2:50 pm #

    I always knew that we were on the same page… but now I know for sure! I have a bag of dried anchos in the pantry, of course – just in case. 🙂 Your enchiladas look delicious- perfect windy & rainy day food.

    Liked by 1 person

  8. Jodi October 22, 2017 at 5:04 pm #

    Oh this looks soooooooo yummy! want it now!

    Liked by 1 person

  9. Garfield Hug October 22, 2017 at 5:56 pm #

    There you are! I missed your voice! You must be busy with sales! Thanks for the tex mex! Yummy!

    Liked by 1 person

  10. Karina Pinella October 22, 2017 at 7:44 pm #

    Sounds great. I had taco wonton cupcakes for dinner tonight! Tex-Mex must be in the air.

    Liked by 1 person

  11. Gerlinde October 22, 2017 at 9:16 pm #

    That enchilada sauce is calling my name.

    Liked by 1 person

  12. Michelle Williams October 23, 2017 at 5:25 am #

    These look delicious Kathryn!

    Liked by 1 person

  13. lynne hoareau October 23, 2017 at 10:04 am #

    Oh yum, this sounds so delicious ! 🙂

    Liked by 1 person

  14. fromthefamilytable October 23, 2017 at 10:25 am #

    This is, indeed, one of the ultimate comfort foods, and your version looks delicious. The chile sauce is made exactly the way the dishwasher in our lab taught me 50 years ago.

    Liked by 1 person

  15. chefkreso October 23, 2017 at 10:56 am #

    Love me some enchiladas, could eat them all day every day 😀

    Liked by 2 people

  16. Elaine @ foodbod October 23, 2017 at 12:07 pm #


    Liked by 1 person

  17. Elaine @ foodbod October 23, 2017 at 12:12 pm #

    Lovely stuff!!!

    Liked by 1 person

  18. mistimaan October 24, 2017 at 9:50 am #

    Loved your recipe…….will try it 🙂

    Liked by 1 person

  19. FrugalHausfrau October 24, 2017 at 1:28 pm #

    I am drooling over these!! I’d make if for dinner (and yes, I have a bag of Anchos in my cupboard, lol! So nice to be home and have better access to groceries!) but I just stuffed myself destroying the evidence – oops, I mean eating all the imperfect Apple Cider Donuts I just made…

    Liked by 1 person

  20. olivesandfeta October 24, 2017 at 9:05 pm #

    This looks so delicious.. 😋

    Liked by 1 person

  21. Lynz Real Cooking October 25, 2017 at 12:32 pm #

    This looks so good KR!

    Liked by 1 person

  22. Marisa's Italian Kitchen October 28, 2017 at 8:35 am #

    This would make a perfect movie night diner for me which reminds that I haven’t had Enchiladas in a while….😉

    Liked by 1 person

  23. Teagan R. Geneviene October 28, 2017 at 11:37 am #

    Kathryn, this sounds so delicious. I’m in the mindset for that kind of food right now. I actually just now put on a pot of posole to cook! (I didn’t realize I was out of oregano… we’ll see if it turns out okay. I don’t use that much of it anyway.) I used to make a couple of big batches every fall & winter, but last year I didn’t even make any. (Gloom and doom, and my inky-dinky freezer conspired against me.) Wishing you a happy Halloween. Hugs.

    Liked by 1 person

    • anotherfoodieblogger October 28, 2017 at 12:44 pm #

      Oh I just adore posole! Yum! We are supposed to hit 73 today, but then it spirals downward all the way to snow next weekend. But I’ll take the sunshine and warmth for now! Happy Halloween and huge hugs back!

      Liked by 1 person

      • Teagan R. Geneviene October 28, 2017 at 3:04 pm #

        Yikes! Snow?
        It wasn’t my best batch of posole, but not bad. It’s the first time I’ve managed to make a small amount (just a few servings). Happy weekend.


  24. cookingwithauntjuju.com October 31, 2017 at 4:48 am #

    Sounds like a winner as I love Tex-Mex food too! Yes, I have a few different kinds of dried peppers in my pantry 🙂

    Liked by 1 person

    • anotherfoodieblogger October 31, 2017 at 2:36 pm #

      Thank you Judy! Most people who love Tex-Mex seem to have dried peppers in the pantry, which is a great thing!


  25. Sheryl November 3, 2017 at 6:14 pm #

    mmm. . . It looks yummy.

    Liked by 1 person

  26. Karen November 4, 2017 at 12:34 pm #

    I’m a Texas gal too and I love Tex-Mex. I can’t wait to give the enchiladas a try.

    Liked by 1 person

  27. jyo November 5, 2017 at 2:13 am #

    Such an impressive share ✔

    Liked by 1 person

  28. Conor Bofin November 7, 2017 at 9:53 am #

    Another cracking recipe. However, I feel you are using your professional skills to outdo us amateurs!

    Liked by 1 person

  29. anotherfoodieblogger October 22, 2017 at 10:30 am #

    Thank you for the link-up!



  1. Tex-Mex Enchiladas – All About Writing and more - October 22, 2017

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