We often serve mexican food in our family - part of being a Texan! I have been making enchiladas most of my life, but recently made some simple changes to my basic chili cheese enchiladas recipe. These are simple to make with leftovers from My Texas Chili recipe (posted).
1Heat leftover chili. Chop the onions and shred the cheese. Spray a oven-proof oblong pan, or glass baking dish, with oil.
2Prepare the flour tortillas, one at a time, in a pre-heated (medium high) skillet on each side for about 7 seconds. Do not overcook as you want them to stay soft and pliable. Set aside to assemble.
3Spread each tortilla with a couple of large spoonfuls of the chili. Add approximately 1/2 cup cheese to each one, along with chopped onions. Rollup tortilla and place seam side down into baking dish, side by side as in a line.
4Cover the enchiladas with remaining chili. Add more shredded cheese and chopped onions. Bake at 350 degrees for approximately 25 minutes, or until heated through and cheese is melted. Serve with crackers or fried tortilla chips.