texmex chili cheese enchiladas

Name: TexMex Chili Cheese Enchiladas
Prep time: 30 min
Cook time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 1/2 cup(s) my texas chili (recipe posted); 6 - flour tortillas, heated; 4 cup(s) shredded cheddar cheese; 1 - large onion, chopped

(2 RATINGS)

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Sena Wilson

Lake Jackson, TX

Updated on Sep 10, 2012

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).

Rate

Easy Tex Mex enchiladas using flour tortillas instead of corn.

prep time 30 Min

cook time 25 Min

method Bake

yield 4 - 6 people

Ingredients

2 1/2 cups my texas chili (recipe posted)
6 - flour tortillas, heated
4 cups shredded cheddar cheese
1 - large onion, chopped

How To Make texmex chili cheese enchiladas

Step 1

Heat leftover chili. Chop the onions and shred the cheese. Spray a oven-proof oblong pan, or glass baking dish, with oil.

Step 2

Prepare 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.
Step 3

Spread 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.
Step 4

Cover 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.
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