Real Recipes From Real Home Cooks ®

momma linda's enchiladas

(8 ratings)
Blue Ribbon Recipe by
Marsha Cooley
Dallas, TX

This was the first dish my mom-in-law shared with me. It's popular in our family, especially for company!

Blue Ribbon Recipe

These enchiladas may not be the prettiest, but boy are they tasty! It's a no-frills dish with Tex-Mex flavor. They're not traditional enchiladas. Flour tortillas replace more traditional corn and are packed with ground beef, beans, and cheese. Chili on top replaces traditional enchilada sauce and adds tons of flavor to this simple dinner. Serve with beans and rice for a meal that will feed a crowd.

— The Test Kitchen @kitchencrew
(8 ratings)
yield serving(s)
prep time 1 Hr
cook time 35 Min
method Stove Top

Ingredients For momma linda's enchiladas

  • 2 lb
    ground beef
  • 2 pkg
    taco seasoning mix
  • 1 lg
    can ranch beans
  • 1 lg
  • 4 c
    shredded Monterey jack cheese
  • 1 lg
    can Wolf brand chili with beans (40 oz)
  • 4-5
    green onions
  • 20
    6" mission flour tortillas

How To Make momma linda's enchiladas

Test Kitchen Tips
This makes enough enchiladas to fit into two 9x13 pans. We fit 10 enchiladas in each baking dish. The recipe can easily be cut in half.
  • Browning the ground beef with taco seasoning.
    Brown the ground beef with the taco seasoning. Drain the fat and set it aside.
  • Tortillas wrapped in foil to preheat.
    Wrap the tortillas in foil (loosely) and place in a 150* oven ONLY to warm, NOT to bake!
  • Bringing chili to a slow boil.
    In a saucepan, place the chili and bring it to a slow simmer... do not boil the chili! Set it aside.
  • Blending the beans.
    In a separate saucepan, place the beans and heat just boiling stage. Using a hand mixer, beat the beans until they become a "paste" texture. (Lay a kitchen towel over your hand to keep the beans from splattering and burning you). Set aside.
  • Green onion and white onion chopped.
    Wash and chop the green onions and the white onion. Set aside in separate bowls. (Don't mix them together.)
  • Shredded cheese in a bowl.
    Place the cheese in a bowl so it can be coming to room temp.
  • Ground beef, cheese, bean paste, and onion placed on top of the tortilla.
    Now you're ready to start assembling the enchiladas. On a plate, lay 1 tortilla... (keeping the rest warm) top it with a spoonful of beef mixture, then a spoonful of bean paste, a pinch of white onion, and a pinch of cheese.
  • Tortillas rolled and in a baking dish.
    Roll the tortilla and place seam side down in a large deep baking dish. You'll get the feel of how much mix to put in each one once you've made a few. (Reserve some cheese and green onions, you will use those later.) Keep stuffing until all the tortillas are used and placed in your baking pan.
  • Chili poured over the tortillas with additional cheese and onions.
    Pour the hot chili all over the tops making sure to cover every inch... any uncovered tortillas will burn and turn hard so cover everything! Once the chili is spread out, top that with the remaining cheese and then green onion.
  • Enchiladas baking in the oven.
    Now bake that at 350* for 35-40 minutes. Keep an eye on it to make sure your cheese doesn't burn. This is mainly to reheat everything and soften the onions. Awesome if served with tortilla chips, salsa, and Spanish rice! Sour cream is optional. Serves 20 slightly hungry people or 10 very hungry people!