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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Darrell Vickers
[email protected]These enchiladas were a bit too sour for my taste. However, the Tex-Mex flavors were perfect. I would definitely make these again, but I would use less sour cream next time.
Hafiz umar
[email protected]These enchiladas were a bit too sweet for my taste. However, the cheese sauce was very good. I would definitely make these again, but I would use less sugar next time.
tanya nagel
[email protected]These enchiladas were a bit too salty for my taste. However, the Tex-Mex flavors were perfect. I would definitely make these again, but I would use less salt next time.
Baraka Sewando
[email protected]These enchiladas were a bit too dry for my taste. However, the cheese sauce was very good. I would definitely make these again, but I would add more liquid to the filling next time.
Perry Allencia
[email protected]These enchiladas were a bit too greasy for my taste. However, the filling was very flavorful. I would definitely make these again, but I would drain the ground beef more thoroughly next time.
Kenzie M
[email protected]These enchiladas were a bit too cheesy for my taste. However, I loved the Tex-Mex flavors. I would definitely make these again, but I would use less cheese next time.
YoDaToAd99
[email protected]These enchiladas were a bit too spicy for me. However, my husband loved them. He said they were the best enchiladas he had ever had.
Parvez Wahid
[email protected]These enchiladas were a bit bland for my taste. I would have preferred more spice. However, the cheese sauce was very good.
Anayate Hasan
[email protected]These enchiladas were easy to make and so delicious! The cheese sauce was perfect, and the filling was flavorful and satisfying. I will definitely be making these again.
osinsama
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them, and I got several requests for the recipe. I will definitely be making these again.
Khawar Shahzad
[email protected]These enchiladas were a hit with my family! The Tex-Mex flavors were perfect, and the cheese sauce was so creamy and flavorful. I will definitely be making these again.