old el paso enchilada recipe
The Best old el paso enchilada recipe
Classic Old El Paso Enchiladas
A hearty, flavorful dish featuring tender shredded beef in a rich tomato-based sauce, rolled into soft tortillas, and topped with melted cheese and creamy sour cream. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 package (8 oz) refrigerated biscuit dough
- 1 cup shredded cheddar cheese
- 1 lb ground beef (80/20 blend)
- 1 packet (1 oz) Old El Paso seasoning blend
- 1 cup beef broth
- 1 small onion, diced
- 1 bell pepper, diced
- 1 (15 oz) can crushed tomatoes
- 1 (6 oz) can tomato sauce
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 cup sour cream
- ½ cup shredded Monterey Jack cheese
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes (optional)
👨🍳Directions
-
1
Preheat oven to 375°F. Roll out the biscuit dough on a floured surface into a 12×8-inch rectangle. -
2
In a skillet, brown the ground beef over medium heat. Drain excess fat. Stir in Old El Paso seasoning, beef broth, diced onion, bell pepper, crushed tomatoes, tomato sauce, cumin, and smoked paprika. Simmer for 10 minutes until thickened. -
3
Cut the rolled dough into 6 rectangles. Spoon about ½ cup of beef mixture into each rectangle, rolling tightly into a log. Place seam-side down on a baking sheet. -
4
Bake for 15 minutes. Remove from oven and top each enchilada with 2 tablespoons sour cream, 1 tablespoon shredded Monterey Jack cheese, and a sprinkle of corn. Return to oven for 5 more minutes until cheese melts.
🔧Equipment
- Mixing bowls
- Skillet
- Rolling pin
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Old El Paso Enchiladas Works
❓ Frequently Asked Questions About Old El Paso Enchiladas
How do I adjust the sauce for a creamier texture?
Yes, you can thicken the sauce further by simmering it for another 5–7 minutes after removing it from the enchiladas. Stir in 1–2 tablespoons of cornstarch mixed with 2 tablespoons of cold water, then cook until it reaches your desired consistency. Alternatively, if you prefer a richer flavor, add 1–2 tablespoons of heavy cream or sour cream at the end.
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Can I use canned enchilada sauce instead of making it from scratch?
Absolutely! Replace the homemade sauce with a high-quality canned enchilada sauce (like those with a mild or medium heat level). Just be sure to adjust the seasoning slightly—add a pinch of extra cumin, garlic powder, and a dash of smoked paprika to deepen the flavor. If using a tomato-based sauce, reduce it by half before adding it to the enchiladas to prevent them from becoming soggy.
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What’s the best way to reheat enchiladas without making them dry?
To keep enchiladas moist, reheat them gently in a 350°F (175°C) oven for 10–12 minutes, covered with foil. Alternatively, warm them in a skillet over medium-low heat, adding a splash of chicken broth or water to prevent drying. Avoid microwaving, as it can make the cheese and sauce too soft.
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How can I make this recipe gluten-free?
To make the recipe gluten-free, replace the flour tortillas with corn tortillas (look for brands labeled gluten-free). If using a corn tortilla blend, ensure it’s certified gluten-free to avoid cross-contamination. The rest of the recipe remains the same, as the sauce and filling ingredients are naturally gluten-free.
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Why do my enchiladas sometimes turn out too soft or mushy?
Soft or mushy enchiladas usually happen when the sauce is too thick or the tortillas are overcooked. To fix this, reduce the sauce slightly before adding it to the enchiladas, and cook them in the oven for 5–7 minutes longer than usual. If the tortillas are too soft, preheat the oven to 325°F (165°C) for 5 minutes before assembling to prevent them from becoming pliable.
