How to Make Tex-Mex Enchiladas (the Secret's In the Sauce) 🤫

Saute diced yellow onion until softened.

Add ground beef and taco seasoning to the pan and brown the beef until fully cooked.

Remove the ground beef from the pan and add butter.

Add flour to the pan and stir to combine as a thickener for the gravy.

Gradually add beef broth one splash at a time, whisking well after each addition.

Once the mixture resembles pudding, add the remaining beef broth and seasoning, then allow to simmer until slightly thickened.

Take the mixture off the heat and prepare to assemble the enchiladas.

Add a little Tex Mex gravy to the bottom of a 9 by 13 inch casserole dish.

Wrap corn tortillas in a damp paper towel and microwave for 45 seconds to soften them.

Unwrap the tortillas and add a handful of freshly grated cheese to the filling mixture, then stir together.

Spoon a couple of spoonfuls of the filling into each tortilla, roll tightly, and place seam side down in the casserole dish.

Pour the Tex-Mex enchilada sauce over the assembled enchiladas and sprinkle with grated cheese mix.

Cover the casserole dish with aluminum foil and bake in a 350 degree oven for 20 minutes.

Uncover the enchiladas and bake for an additional 15 minutes.

Equipment Needed

Spice Level: