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Tex-Mex Cheese Enchiladas

The quintessential Tex-Mex recipe in virtually every Tex-Mex restaurant in the state of Texas is the cheese enchilada plate.
5 from 13 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine Tex-Mex
Servings 4 people


Tex-Mex Chili Gravy

Cheese Enchiladas

  • 12 oz. Longhorn Colby cheese - about 3 cups of shredded cheese
  • 10 yellow corn tortillas
  • 1/2 cup pork lard - or, substitute vegetable oil

Optional Extras


Tex-Mex Chili Gravy

  • Heat the lard over medium-high heat, then add the flour whisking constantly until it turns the color of peanut butter. About 5 minutes.
  • Add stock, whisking constantly, then add the seasonings. Whisk until smooth and starting to thicken.
  • Reduce the heat to low and simmer for 10 minutes. Add more beef stock, if necessary, to maintain a gravy-like consistency. Keep hot until you're ready to use it.

Tex-Mex Cheese Enchiladas

  • Preheat oven to 425 degrees. Add 1/4 cup of lard to a small pan and preheat over medium heat (about 350 degrees).
  • Once the lard is hot, fry the tortillas one-by-one, without letting the edges get crispy. About 15 seconds per side. Drain on paper towels and blot with another.
  • Once you've finished frying all of your tortillas, remove the pan from the heat, then, one at a time, dip the tortillas into the chili gravy, add 1/4 cup of cheese, roll, then place in the casserole dish, seam-side down.
  • Pour the remaining chili gravy over the top, then sprinkle with the remaining shredded cheese. Bake uncovered, on the center rack, for about 10 minutes, or until the cheese is melted and beginning to bubble.
  • Serve immediately, on a warm platter, with your choice of sides and toppings.


Be prepared to have a messy kitchen and hands.
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