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Restaurant-Style Enchiladas


If you want to try your hand at concocting some restaurant-style enchiladas of your own, this recipe will help you achieve those creamy and delicious enchiladas.

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Rate this recipe 3.7/5 (90 Votes)


  • SAUCE:
  • 3 tablespoons chili powder
  • 3 tablespoons flour
  • 1 teaspoon cocoa powder
  • 1/2 teaspoon garlic salt
  • 1 teaspoon oregano
  • 3 cups chicken broth
  • 1 can (8-ounce) tomato sauce
  • 1 pound ground beef
  • 1 medium yellow onion, chopped
  • 3/4 cup cottage cheese
  • 3/4 cup sour cream
  • 1 can (4-ounce) green chilies
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon thyme
  • 6 flour tortillas
  • 3/4 cup cheddar or Mexican style cheese, shredded and divided
  • 3 to 3 1/2 cups enchilada sauce


Servings 6
Preparation time 15mins
Cooking time 50mins


Step 1


Combine all the dry ingredients in a medium saucepan.

Slowly add enough of the chicken broth to make a thin paste, then add the rest of the broth while whisking constantly.

Cook over medium heat, stirring constantly, until the mixture thickens.

Once the sauce thickens, stir in the tomato sauce and heat through.


Thaw meat and set aside.

Chop onion. Grind spices if necessary.

Preheat oven to 350°F.

Coat 9×13 casserole dish with cooking spray.

Cook the beef and onion in a large skillet over medium heat until meat is no longer pink. Drain the fat and discard.

Stir in cottage cheese, sour cream, chilies, cumin, coriander, garlic powder, and thyme. Remove from heat and stir in 1/4 cup of shredded cheese.

Divide meat mixture into six equal portions (about 3/4 cup each). Spoon one portion down the center of a flour tortilla. Roll up tortilla and place seam down in 9×13 casserole dish. Repeat until all six tortillas are filled.

Pour enchilada sauce over top, and bake at 350°F for 30-35 minutes, or until heated through.

Remove dish from oven, and sprinkle with 1/2 cup shredded cheese. Bake for 5 more minutes, or until cheese is melted.

Use a wide blade spatula, or a pair of spatulas to dish out these flavorful enchiladas. You might want to ladle out some of the enchilada sauce from the casserole dish and pour it over the enchiladas.

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