Corpus Christi is where I spent the first 45 years of my life. Back in the early 80’s some friends of ours, Sam & Yvonne Satterfield, introduced us to a Mexican restaurant called, Kikos. We ate there from that point on at least once a week after that. Every trip back to Corpus to see my parents, that was my first stop. Their enchiladas were just so good, with this rich brown-tomato sauce that wasn’t like the typical enchilada sauce that every Mexican restaurant or recipe seems to be. For years, I have tried to copy their great sauce, but to no avail. Every time Randy would be with me he would say, “I think it has cream of mushroom soup in it.” to which I would reply, “of course it doesn’t have cream of mushroom soup, you don’t know what you’re talking about.” Well, after 20 years of him saying that and me responding in the same old way, I began to think, “what if he is right and I could have been eating great enchiladas the past 20 years other than when we just go to Corpus.” So last night, I experimented and oh my gosh, we had Kiko enchiladas. I’m not saying that they truly use Cream of Mushroom but I am saying that the sauce I made last night with it tasted the same as theirs. So if you are like us and think that no place else makes enchiladas like Kikos, give this a try. I think you will be pleasantly pleased.
8 white corn tortillas
1 1/2 onion, finely chopped
2 -3 cups shredded sharp cheddar cheese
1 can cream of mushroom soup (10 3/4 oz)
1 small can tomato sauce (small size can)
1 -2 cups water (depending on how thick you like your enchilada sauce) ( I used a little over 1 can).
1 packet of taco or enchilada seasoning
1 lb of hamburger meat
3 tablespoons oil
Lawrys Seasoning Salt
Garlic powder as desired
Grease a baking dish that will hold 8 enchiladas. Set aside.
In a skillet, brown the meat with about 1 cup chopped onion until meat is no longer pink. Add the garlic and stir until well blended in meat. Add the cup of water , 1/2 packet of Lawry’s taco or enchilada seasoning, can of mushroom soup and small can of tomato sauce and cook over low heat for about 5 min until it makes a gravy. If it is not thin enough to your liking, add a little more water, maybe up to 1/2 cup. Set aside. *If this is not spicy enough for you, add more of the Lawry’s Taco seasoning packet. (I like the flavor of the taco seasoning more than the enchilada seasoning)
In a small skillet, melt about 1 tables butter and saute the rest of the chopped onion until it is clear. Sprinkle about 1/2 teas Lawrys Seasoning Salt, 1/2 teas garlic powder and a little pepper. Place this onion mixture in a small bowl. In same skillet, add the 3 tables oil. Heat until it is sizzling around the edges. Place corn tortillas, one at a time, in the hot oil about 3-5 seconds per side. Drain on paper towels until you have done all 8 tortillas. When cool to the touch, begin by place about 1 teas cooked onion in the middle of each tortilla. Spoon about 1 tables of the shredded cheddar cheese over the onion and roll up. Place in the greased baking dish. When you have completed all 8, pour the meat mixture over the enchiladas and top with more cheddar cheese, to your liking. Bake ate 350 preheated oven for about 25 minutes, uncovered.
Chocolate Castles 
Is this really like their recipe?
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Hi Dahlia, it is not their recipe but is pretty close we think. When my husband and I used to eat there we would try to dissect the inch a lot of sauce because it’s my favorite and my husband but tell me he thought that it had a little cream mushroom soup in it and I kept telling him he was crazy. But one night I decided to try to re-create he goes and he told me to add a little mushroom soup to it and I did they were delicious and is as close to Kikos sauce I’ve ever had
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Thank you so much….I will try to make these tomorrow
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We are life long Corpus residents and love Kikos!! We cannot wait to try this recipe! Thanks for sharing and will post again once we try it.
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Let me know. Thanks for reading. We just got back to TX and will be making them soon. Blessings, Trudy
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Never thought about the cream of
Soup! I’ve tried a couple of times to make but never really get close. I will have to try again!
We loved kiko’s enchiladas and miss them since we moved!
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Oh my. I grew up in Corpus eating Kiko’s enchiladas once a week. They are like nowhere else. I will have to try this. I always thought it was more of a Chile type sauce and wondered if they used a little cumin and Chile powder.
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Hi Jennifer, all I know is that that it is so very different from all other enchilada sauces. I think this recipe that my husband helped create tastes more like theirs than any other I have tried. Let me know what you think.
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I can’t wait to try this! Kikos enchiladas is one of the things I miss most about Texas. Those and HEB!
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Thank you for this! Made them and they taste pretty great!!
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Im so glad you liked them. They are the closest to Kiko’s that I can get. Do you Live in CC still? I miss that restaurant so much and Snoopy’s also. Thanks for visiting this blog. Sorry it took me a while to respond. But I am back now and ready to start blogging again. Have a blessed week, Trudy
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I was very sceptical about this recipe but was amazed as how close to Kikos taste this recipe actually was. I used velveeta cheese inside the enchilada and on top with raw onions and I couldn’t believe how delicious they turned out. It’s a lot easier to go to Kikos but if you like challenges make it yourself and have a margarita or two to make it as authentic as possible.
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Thanks for commenting. I think uou are correct In using velveta instead of cheddar. I will do that when time!
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Just tried it but stuffed the enchiladas with velvets and some of the meat sauce. Also put raw onions on top. Totally terrific! Thanks for sharing.
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Thank you!!! I love Kikos!! I miss their enchiladas and ofcourse HEB! Lol I’m just aTexan who moved up north making my own Mexican food! I’ve been using your recipe as a guide for a while now! ❤️
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Thank you so much. I have never found Mexican food I like better than Kikos. And I have started buying Cream of Poblano soup at H‑E‑B to add to my enchilada sauce. Makes it taste even better more like KiKos. I use a can of mild red enchilada sauce , one can of cream of mushroom and now the can of cream of poblano and 1/2 can of water. Sprinkle taco seasoning over the crumbled hamburger meat as I fry it with chopped onion and I love the flavor of the sauce now. I add garlic powder salt aMs pepper as well Blessings to you!!!
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