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Tex Mex Enchiladas

(3 Votes)
15 Min

Who says you have to go to a restaurant to get authentic enchiladas? Our 5-ingredient chicken enchilada recipe goes together in no time and is sure to spark lots of smiles at your table!

What You'll Need:
  • 4 cups diced, cooked chicken
  • 2 cups (8 ounces) shredded Mexican cheese blend, divided
  • 1 small red onion, chopped
  • 1 (15-ounce) can enchilada sauce, divided
  • 8 (10-inch) flour tortillas
What To Do:
  1. Preheat oven to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a medium bowl, combine chicken, 1 cup cheese, the onion, and 3/4 cup enchilada sauce; mix well. Place equal amounts of mixture in center of tortillas.
  3. Tightly roll up tortillas and place seam-side down in prepared baking dish. Top with remaining enchilada sauce and sprinkle with remaining 1 cup cheese.
  4. Bake 15 to 18 minutes, or until cheese is melted and enchiladas are heated through. Serve immediately.


Ratings & Comments

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I have not made this yet so I cannot rate it.

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I was disappointed in all of the reviews!!! I am going to try this recipe but I do like to read the reviews first just to have an idea of how the dish will be. Most of the reviews here were just bickering over burrito/enchilada.....not if the dish was good or bad.....tasty or not!!!!!!

nmmoreeno... To quote you if I may. "...These are burritos, not enchiladas..." I think you may be mistaken...this picture shows ends are open, burritos ends are closed...Chef Thomas

I get a kick out of all the comments about the "Tex-Mex" and Mexican recipes. I've lived in Mexico for over 20 years and can tell you there are as many ways to prepare enchiladas, tacos, quesidillas, etc. as there are cooks. For goodness sake, make the enchildadas with flour or corn tortillas, folded or doesn't matter! Just enjoy!

I think the recipe said Tex-Mex...a lot of recipes that are served in the U.S. aren't authentic, but they are the tastes that Americans like. I make chimichangas, which are fried burritos, and I use flour tortillas. I would probably prefer them with this recipe too. If it's so important, use corn tortillas. I use salsa in my chimichangas, and this recipe sure doesn't sound like my recipe. I will give it a try.

I've got to go with what L Graham writes: Real enchiladas are made with Corn Tortillas. Corn tortillas add a significant better taste and a lot less of that advertised belly fat.

WHO CARES!!!!!!!!!!!!!!!!! JUST TRY THE FREAKIN RECIPE!!!!!!!!


this recipe is right,if you are from CA and states around it this is the way we make enchiladas,also OK makes them this way too .We always use flour tortillas..So please don't call them something else they are enchiladas,everyone makes them different..Please understand that....I have been in Mexico and they make them with flour at least all the cities I was in...

These are burritos, not enchiladas, L Graham you are right...enchiladas are made with white, yellow, or blue corn tortillas and real Hatch red or green chili....

That's also incorrect. Chimichangas are basically fried burritos. These would actually be considered "wet burritos" eventhough they do make flour enchiladas in Mexico. You can use El Pato brand enchilada sauce, it's what they use in restaurants south of the border. Authentic.

REAL Mexican enchiladas are made with CORN Tortillas, not Flour. Using a flour tortilla automatically makes this dish chimichangas. The flavor is affected by the difference in tortilla, as is the nutritional value. Corn tortillas are superior nutritionally to flour tortillas. If you can get Hatch brand sauces in your area, they are the Rolls Royce of Mexican sauces.


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