Name: Beef Enchiladas (Enchiladas de Res)
Yield: Servings: 6
Cuisine: Mexican
Ingredients: 1½ cups vegetable oil; enchilada sauce; 1 teaspoon salt; 2¼ cups water; 2 tablespoons all-purpose flour; 2 teaspoons vegetable oil; ¼ cup vegetable oil; 1 pound ground beef; 12 corn tortillas; ¼ cup white onion, finely chopped; 2 Tablespoons chili powder; 2 8-ounce cans tomato sauce; ¼ cup enchilada sauce; 3 cups American cheese, grated and divided (1 cup for filling + 2 cups for topping); beef filling

Preparation info

Servings:
6

Difficulty
Easy

Appears in

My South Texas Kitchen

By Yvette Zuniga Jemison

Published 2022

About

I wish I had a photo of my friends standing in line waiting for a serving of these just-out-of-the oven enchiladas. When my Tía Odilia comes to town for a visit she makes these enchiladas and my friends love eating every single one. The enchiladas are made in small batches because my aunt feels strongly about not overcrowding the pan, and she adds just enough filling to allow them to easily roll without tearing. You’ll only add 12 enchiladas to a 9x13 baking dish even though it may appear y