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Plated enchiladas showing the different fillings available.
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5 from 8 votes

Perfect Tex Mex Enchiladas (Any Filling!)

Perfect Tex Mex Enchiladas you can make with ANY Filling! Smothered in a bold Tex Mex Chili Gravy enchilada sauce. Learn all the tips and tricks you need to know to make enchiladas better than your favorite restaurant!
Prep Time20 mins
Cook Time10 mins
Course: Main Course
Cuisine: Mexican, Tex Mex
Servings: 6
Calories: 340kcal
Author: Serene



  • Heat a small skillet over medium heat. Pour in the oil and let the oil heat to 350℉. You can test the temperature by dipping a tortilla in the oil, when it bubbles around the tortilla the oil is ready.
  • Carefully lay tortillas, one at a time, in the oil. Frying briefly for 10-15 seconds, then carefully turn the tortilla, using tongs, to fry the other side for another 10-15 seconds.
  • Remove the tortillas from the oil and place on a plate, stacking the tortillas that have been fried.
  • Preheat the oven to 350℉.
  • Pour 1/4 cup of enchilada sauce into a 3 quart baking dish, just enough to coat the bottom of the dish.
  • Working with one tortilla at a time, coat with the enchilada sauce, either by dipping the tortilla into the sauce, if it sauce is in a skillet. Or brush the sauce onto the tortilla if using sauce from a jar/can.
  • Add approximately 2 tablespoons of filling of choice. If using meat you can sprinkle with a small amount of shredded cheese as well.
  • Roll the tortillas so that the filling is rolled inside.
  • Place the rolled enchilada into the baking dish with the seam side down, this helps the enchiladas hold their shape.
  • Continue until the baking dish is filled with enchiladas.
  • Pour remaining enchilada sauce over the top of the rolled enchiladas.
  • Top with 4 ounces of shredded cheese.
  • Bake for 10 minutes, until the cheese is melted and enchiladas are warmed through.



  • How to Freeze Enchiladas: Prepare enchiladas, but do not sprinkle cheese on the top, bake for 10 minutes. Allow enchiladas to cool to room temperature. Cover enchiladas tightly with plastic wrap, then aluminum foil. Can store in the freezer up to 3 months. To bake: remove from freezer and allow to thaw in refrigerator overnight. Remove foil and plastic wrap, cover and bake for 30 minutes at 350℉. Uncover and continue baking  an additional 5-10 minutes, or until warmed through and cheese is fully melted.
  • If making ahead: Enchiladas can be prepped and stored in the refrigerator for up to 48 hours prior to being baked. Cover the tray of un-baked enchiladas, store in the refrigerator. When ready, bake at 350℉ for 30 minutes covered. Uncover and bake an additional 5-10 minutes until completely warmed and cheese is fully melted. 


Serving: 1 | Calories: 340kcal | Carbohydrates: 37g | Protein: 10g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 804mg | Potassium: 147mg | Fiber: 6g | Sugar: 6g | Vitamin A: 694IU | Vitamin C: 2mg | Calcium: 192mg | Iron: 1mg