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Tex-Mex Enchiladas

An easy-to-make recipe with authentic Tex-Mex taste

1 medium onion, finely chopped
1 4-oz can chopped green chiles 
2 cups (8 ounces)grated sharp cheddar cheese, divided use 
1 16-oz can chili-no beans (Wolf Brand recommended)
10 Corn tortillas 

Set aside 1/2 cup of the grated cheese. Mix chopped onion and green chiles with the remaining grated cheese.

Place canned chili in bowl, add 1/3 can water, mix well.

Grease a 13 x 9 x 2 inch baking dish with non-stick baking spray. Spead a little of the chili mixture over the bottom of the baking dish.

Soften corn torillas using selected method

To assemble the enchiladas, place 2 tablespoons of the cheese mixture in a softened tortilla. Place the filled tortilla in the baking dish, seam side down. Continue filling the tortillas and placing in baking dish until all tortillas are filled.. Pour remaining chili mixture over the enchiladas.

Sprinkle with the remaining grated cheese. (can garnish with black sliced olives or pickled jalapeno slices). Bake in 425 degree oven for about 15 to 20 minutes or until cheese is melted and chile gravy is bubbling. Remove from oven and allow to stand 10 minutes before serving. Serves 4 to 5

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Note:
Classic Tex-Mex enchiladas have cheese filling, but beef or chicken can be also be used with good results.

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