Tex-mex Enchiladas Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Tex-Mex Enchiladas Recipe
Cook time: 55 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 cups cooked shredded chicken (or cooked shredded beef/pork); 0.5 cups yellow onion, finely chopped; 2 tsp garlic, minced; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp salt; 0.5 tsp black pepper; 0.25 cups fresh cilantro, chopped (optional); 1 tbs vegetable oil (for skillet); 2 cups store-bought red enchilada sauce (or homemade); 1 cups or sour cream/green chile sauce alternative (optional); 12 each corn tortillas (6-inch); 2 tbs vegetable oil (for softening tortillas); 2 cups shredded sharp cheddar cheese; 0.25 cups sliced green onions (for garnish); 0.25 cups sliced black olives (optional); 2 each lime wedges (for serving)

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time55m

Serves6

Corn tortilla stuffed with your choice of meat, rolled up and topped with your choice of sauce and melted cheddar cheese.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Filling

3 cups cooked shredded chicken (or cooked shredded beef/pork)

1/2 cups yellow onion, finely chopped

2 tsp Garlic, minced

1 tsp Ground cumin

1 tsp Chili powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 cups fresh cilantro, chopped (optional)

1 tbs vegetable oil (for skillet)

Sauce

2 cups store-bought red enchilada sauce (or homemade)

1 cups or sour cream/green chile sauce alternative (optional)

Tortillas & Assembly

12 each corn tortillas (6-inch)

2 tbs vegetable oil (for softening tortillas)

2 cups shredded sharp cheddar cheese

1/4 cups sliced green onions (for garnish)

1/4 cups sliced black olives (optional)

2 each Lime wedges (for serving)

Method

Filling

Cook aromatics

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté 4–5 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Season filling

Add the cooked shredded chicken (or chosen meat) to the skillet. Sprinkle in ground cumin, chili powder, salt, and black pepper. Stir and cook 2–3 minutes to combine and warm the meat through. Taste and adjust seasoning. Remove from heat and stir in chopped cilantro if using. Keep warm.

Sauce

If using store-bought sauce, warm it gently in a small saucepan over low heat until hot and pourable (about 5 minutes). If using sour cream/green chile alternative, thin with 2–3 tablespoons water or milk to reach a pourable consistency and warm briefly. Keep sauce covered and warm.

Tortillas & Assembly

Preheat and prep dish

Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish and pour about 1/2 cup of the warmed enchilada sauce into the bottom, spreading it evenly.

Soften tortillas

To prevent cracking, warm each corn tortilla briefly in a dry skillet over medium heat for about 10–15 seconds per side or dip each tortilla for 5 seconds in the warm enchilada sauce to soften. Alternatively, wrap tortillas in a damp paper towel and microwave 30–45 seconds until pliable. Keep softened tortillas covered to stay warm and flexible.

Fill and roll

Place a warmed tortilla on a plate, spoon about 2 to 3 tablespoons of the meat filling along the center, and roll tightly. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling, arranging enchiladas snugly in the dish.

Top and bake

Pour remaining enchilada sauce evenly over the rolled enchiladas, ensuring most seams are covered to prevent unrolling. Sprinkle the shredded sharp cheddar cheese evenly over the sauce. Add sliced olives if using.

Bake

Bake uncovered in the preheated oven for 15–20 minutes, until cheese is melted and sauce is bubbling. For a more browned top, bake 2–3 additional minutes under the broiler—watch closely to avoid burning.

Garnish and serve

Remove from oven and let rest 3–5 minutes. Garnish with sliced green onions and serve with lime wedges on the side. Offer additional toppings like sour cream, extra cilantro, or chopped tomatoes if desired.