This is a really nice dish to use up extra chili. A fellow Marine that my husband worked with at our last base actually gave me this recipe, well he gave me the basics of the recipe. This is a recipe his family makes back in Texas. The recipe he gave me uses canned chili but I love making a big pot of homemade chili and using the leftover chili in this dish. I gave an estimate of chili but really you can make as much as you want. There is no real recipe for this dish, you just add a little of everything and roll up the enchilada. The recipe he gave me literally said , add chili, cheese and onion and bake but gave no measurements. So if you would like more or less of something add it. Just make sure you have extra chili and cheese to pour over the top.
If you would like an easy chili recipe you can use my Chili in Jalapeno Cheddar Bowl recipe.
- 8 c. chili
- 1 onion, chopped
- 2 jalapeno, sliced
- 4 c. cheese
- corn tortillas
- vegetable oil
- In bottom of 8 x8 baking baking pan pour a cup of chili into the bottom.
- In a large fry pan add 4 Tbsp of oil. Add one tortilla to pan for 5 seconds, remove place on a paper towel lines plate. Repeat with other tortillas.
- Fill each tortilla with 1-2 Tbsp of chili and a Tbsp of cheese, roll up and place in the baking pan flap side down. Continue with the remaining tortillas. If you have more than one layer of tortillas pour a cup of chili on top of the first layer of enchiladas and then begin layering the next batch on top.
- When you have all your enchiladas rolled pour the remaining chili on top add onions, jalapenos and cheese. Bake in the oven for 30 minutes or until cheese is melted.
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Make It From Scratch