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Tex-Mex Beef Enchiladas
These Tex-Mex Beef Enchiladas with Chili Gravy use corn tortillas, seasoned ground beef, Wolf Brand Chili, and sharp cheddar cheese for a classic Texas-style dinner baked until hot and melty. 🤍 If you make this recipe, please leave a quick rating below—it helps other readers and means so much to me.🤍
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Servings: 12
Calories: 574kcal
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Ingredients
- 2 pounds ground beef
- 2 medium onions chopped and divided
- 2 cloves garlic minced
- ½ packet taco seasoning mix
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
- 24 corn tortillas
- ¾ cup vegetable oil for softening tortillas
- 1 (24-ounce) can Wolf Brand chili no beans
- 1 pound sharp cheddar cheese grated by hand
Instructions
Prep
- Preheat oven to 400°F.
- Lightly grease a 9×13-inch baking dish.
- Shred cheese and set aside.1 pound sharp cheddar cheese
- Divide chopped onions into two portions.2 medium onions
Cook
- Heat 2 tablespoons oil in a large skillet over medium heat.2 tablespoons vegetable oil
- Add ground beef and half of the chopped onions.2 pounds ground beef
- Cook until beef is fully browned and onions are softened.
- Drain excess fat.
- Add minced garlic and cook briefly until fragrant.2 cloves garlic
- Stir in taco seasoning, salt, pepper, and 1 cup water.½ packet taco seasoning mix, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Reduce heat and simmer until most of the liquid evaporates and the mixture thickens, about 5 to 10 minutes. Remove from heat.
- In a separate shallow skillet, heat ¾ cup oil over medium heat until shimmering.¾ cup vegetable oil
- Using tongs, dip each corn tortilla in hot oil for a few seconds per side just until pliable. Transfer to a paper towel-lined surface.24 corn tortillas
Assemble
- Spoon about 3 to 4 tablespoons of beef mixture onto the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish. Continue until all tortillas are filled.
- Combine any remaining beef mixture with the canned chili in a saucepan. Heat over medium-low until warmed through.1 (24-ounce) can Wolf Brand chili
- Spread the chili mixture evenly over the rolled tortillas.
- Top with grated cheddar and the remaining chopped onion.
Bake
- Bake uncovered at 400°F for about 30 minutes, or until the cheese is fully melted and the enchiladas are heated through.
- Let stand for 5 minutes before serving.
Notes
Substitutions:
• Monterey Jack or a cheddar-Jack blend may replace sharp cheddar.
• Homemade chili gravy can be used instead of canned chili.
• Ground chuck provides better flavor than extra-lean beef. Serving Suggestions:
• Serve with Mexican rice, refried beans, or a simple green salad.
• Garnish with sour cream, sliced jalapeños, or chopped cilantro if desired. Storage & Freezing:
• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat covered in a 350°F oven until warmed through.
• To freeze, assemble enchiladas without baking. Wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator before baking as directed.
• Monterey Jack or a cheddar-Jack blend may replace sharp cheddar.
• Homemade chili gravy can be used instead of canned chili.
• Ground chuck provides better flavor than extra-lean beef. Serving Suggestions:
• Serve with Mexican rice, refried beans, or a simple green salad.
• Garnish with sour cream, sliced jalapeños, or chopped cilantro if desired. Storage & Freezing:
• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat covered in a 350°F oven until warmed through.
• To freeze, assemble enchiladas without baking. Wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator before baking as directed.
Nutrition
Serving: 2 enchiladas | Calories: 574kcal | Carbohydrates: 34g | Protein: 28g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 833mg | Potassium: 566mg | Fiber: 6g | Sugar: 2g | Vitamin A: 708IU | Vitamin C: 3mg | Calcium: 355mg | Iron: 4mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.