First of all, let me tempt you with the image of the Monterey Chicken Casserole. It is one of those comfort foods that just doesn’t photograph well – but oh so delicious!
We’ll get to that recipe in just a minute.
I am still elbow deep in the middle of a kitchen restoration – or, more accurately, Marc is. Continue reading
In Texas we don’t really eat much Mexican food. Everything is sort of a Tex-Mex blend. But there are just times that I really need to eat tex-mex. Comfort food. Cheap, quick, easy, yummy. Enchiladas are exactly that.
In Mostly Martha, Martha says that it takes a great chef to make a simple food (By the way, if you haven’t seen that move, and subtitles don’t bother you, get it immediately. Sigh. We loved it. ). This is simple food. You can make it with homemade Texas style chili, or a couple of cans of Wolf Brand. I know, I know..I am almost embarrassed to write that…but yeah…we like it with the canned chili.
I feel like I should be on one of those shows where the guest tells all their dirty secrets.
Tex-Mex Chili Cheese Enchiladas
- 12 corn tortillas
- 2 cans of chili with no beans, or 4 cups of homemade chili
- 1 1/2 cups grated colby, cheddar, or monterey jack cheese, or a blend
- 1 onion sliced and sauteed
- Preheat the oven to 375F
- Spread a thin coating of chili on the bottom of a 13x 9″ casserole.
- Warm the tortillas so they are flexible. Warm the chili up. Dip the tortilla in the chili and scrape off the excess.
- Lick your fingers. Look to see if anyone is watching, then continue.
- Spoon a couple of tablespoons of chili down the center of the tortilla.
- Roll up and lay in pan, seam side down. Repeat until you have made all the enchiladas you want or the chili is gone. Sprinkle with the cheese, then lay the onions on top. I do it this way so the kids can pick off the onions but if you don’t have that problem you can actually put the onions inside with the chili.
- Bake for 15 minutes, or until it is warmed through and the cheese is melted.