texmex chili cheese enchiladas

★★★★★ 1 Review
ceodau avatar
By Sena Wilson
from Lake Jackson, TX

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).

★★★★★ 1 Review
serves 4 - 6 people
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For texmex chili cheese enchiladas

  • 2 1/2 c
    my texas chili (recipe posted)
  • 6
    flour tortillas, heated
  • 4 c
    shredded cheddar cheese
  • 1
    large onion, chopped
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How To Make texmex chili cheese enchiladas

  • 1
    Heat leftover chili. Chop the onions and shred the cheese. Spray a oven-proof oblong pan, or glass baking dish, with oil.
  • 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.
  • 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.
  • 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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