TEXMEX CHILI CHEESE ENCHILADAS
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).
Provided by Sena Wilson
Categories Tacos & Burritos
Time 55m
Number Of Ingredients 4
Steps:
- 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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Chris Hoon
[email protected]I'm not a big fan of Mexican food, but these enchiladas were amazing! The flavors were perfect, and the cheese was melted and gooey. I will definitely be making these again.
MD Aslam
[email protected]These enchiladas were delicious! The chili cheese filling was so flavorful, and the tortillas were perfectly cooked. I would definitely recommend this recipe.
Amadja Ezra
[email protected]I made these enchiladas for a potluck, and they were a big hit! Everyone loved them, and I got so many requests for the recipe. I'm so glad I found this recipe.
Razo Siddique
[email protected]I'm gluten-free, so I used gluten-free tortillas in these enchiladas. They turned out great! The tortillas held up well and didn't get soggy. I would definitely recommend using gluten-free tortillas if you have a gluten allergy or intolerance.
S.O.S Visualz
[email protected]I made these enchiladas in a slow cooker, and they turned out great! I just put all the ingredients in the slow cooker and cooked them on low for 8 hours. They were perfect for a busy weeknight dinner.
sobuj
[email protected]I had some leftover chili, so I used it in these enchiladas. It worked great! The chili added a lot of flavor to the enchiladas, and they were a hit with my family.
Diane Clark
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them. He said they were the perfect amount of spice. I would recommend using a milder chili sauce if you don't like spicy food.
Kareemo Muneer
[email protected]I made these enchiladas for my kids, and they loved them! They said they were the best enchiladas they'd ever had. I'm so glad I found this recipe.
Irikefe Favour
[email protected]I'm a vegetarian, so I used a vegetarian chili sauce in these enchiladas. They were still delicious! The cheese and tortillas were perfectly cooked, and the chili sauce had a great flavor.
Joe Doe
[email protected]These enchiladas were easy to make and turned out great! I used a store-bought chili sauce, and it worked perfectly. The cheese was melted and gooey, and the tortillas were soft and flavorful.
Hector Rivera
[email protected]I made these enchiladas for a party, and they were a huge success! Everyone loved them, and I got so many compliments. I'll definitely be making them again soon.
Ewnetu Yineger
[email protected]I'm not usually a fan of enchiladas, but these were amazing! The chili cheese filling was so flavorful, and the tortillas were perfectly cooked. I would highly recommend this recipe.
Mohamad HAMOSH
[email protected]These enchiladas were a hit with my family! The Tex-Mex flavors were delicious, and the cheese was perfectly melted and gooey. I will definitely be making these again.