Tex-Mex Enchiladas

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“I got this from a neighbor when I lived in Texas. We added more chili and more cheese as these are our favorite part of the recipe!”
10 large enchiladas

Ingredients Nutrition


  1. Add both cans of refried beans and the small jar of Picante sauce to the browned, drained ground beef.
  2. Stir well and simmer for 5-10 minutes or until hot.
  3. The mixture will be thick.
  4. While this is simmering, warm your chili either by microwave or stovetop.
  5. Spoon a large serving spoonful of mixture into the center of a tortilla and wrap it like a burrito.
  6. Place the tortilla in a 13 x 9 pan (you will need two pans).
  7. Repeat until you are out of either tortillas or mixture.
  8. You can stick a toothpick in the wrapped tortilla to hold it in place.
  9. I can usually get 5 to a pan.
  10. Once you have all of the tortillas in the pan, pour the chili over the top, covering as much of the tortillas as possible.
  11. Spread the cheese over the chili.
  12. Bake in 350 degree oven until cheese melts and begins to bubble.

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