Mexican Cheese Enchiladas

My Mexican-American friend in TX served these at a church function she catered. She was surprised that these were flying out quicker than the pricey fajitas. I was not at all surprised, and begged her for the recipe the next time I saw her!

She swears by using chili instead of canned enchilada sauce. “Too tangy,” she said of the latter.

The enchiladas can be heated in the microwave in a glass baking dish for even faster prep. Whether you use the microwave or the oven, dinner can be on the table in less than 20 minutes.

You can make these to feed a crowd, too. Just be sure to dilute the canned chili at the same ratio: 2 parts chili to 1 part water. At 2017 prices, you can make 30 enchiladas for $12-15.

Fast, delicious, and affordable, this recipe’s a keeper.

 

Cheese Enchiladas                                                                                                                                                                                                                                                                            Serves 8

24 corn tortillas

¼ C oil

30 oz cheddar, shredded

28-oz can chili (Hormel and Campbell’s get the best ratings here: http://www.huffingtonpost.com/2014/02/07/best-canned-chili_n_4724101.html)

Water

Optional garnishes: sour cream, salsa, shredded lettuce, sliced black olives, canned jalapenos, cilantro

 

Preheat oven to 350 degrees.

Canned chili needs to be diluted.  Empty the chili into a bowl and fill the can halfway with water.  Pour the water over the chili in the bowl and stir until consistency is uniform.

In a cake pan, spoon and spread a little chili liquid, just enough to coat the bottom of the pan.  This will prevent the enchiladas from sticking to the bottom of pan.  Repeat with a second cake pan.

The tortillas must be greased and heated or they will crack when you try to roll them.  Do this by oiling your hands and then oiling each tortilla, one at a time.  Stack them on a miscrowave-safe plate.  When all are oiled, place another plate on top of the stacked tortillas to prevent them from curling up while heating.  Microwave the tortillas for 30 seconds at a time until they are heated through (may need to do this 2-3 times, but don’t overdo it or they will stick together permanently).

Take about 1 oz of shredded cheddar and place in on a tortilla.  Roll the tortilla up around the cheese and place it in cake pan, with rolled edges down.  Repeat until all tortillas are filled.

Pour diluted chili over the enchiladas in both pans.  Sprinkle any remaining cheese on top.  Bake at 350 degrees for 10 minutes.  Serve with optional garnishes, as desired.

[These enchiladas can also be heated in the microwave just until the cheese melts (3-4 minutes).]

 

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