Tex-Mex Beef and Cheese Enchiladas

I made these nearly as written. My changes don't really affect the taste, they were using gluten free flour and using the microwave method to make my tortillas pliable for rolling instead of warming in oil. Also worth noting is I used white American cheese from my grocery deli as there is a difference between American Cheese and Cheese Food Product. The deli sliced my cheese instead of leaving it in the block form but this was beneficial for rolling the enchiladas. I was able to use 1 slice per tortilla. The end result of the recipe is it had too much sauce/meat mixture that drowned the enchiladas. This could be easily cut in half, the saucy-ness made it hard to get a good picture. Flavor-wise, this was very mild. Having lived in Texas and eaten enchiladas all over the state (tex mex and authentic), these weren't like any i've had in regard to taste/flavor. We weren't the hugest fans of using American cheese either, Queso Oaxaca or Monterey Jack would be good alternatives. Overall my family rated this recipe a 2.5-3.

I usually add a bit more water and flour to the mix. Sometimes mine comes out without much gravy without it. Also do not skip the oil on the corn tortillas. You will get rock hard enchiladas.

What a delicious dish! A great combo of meaty, enchilada goodness. Prep was very straight forward and easy to put together.