Monday, August 30, 2010

Texas Enchilladas

Texas Enchiladas are a super simple, down home, savory southwest treat, that is always a hit in our house. The origins, Who knows, it's one of those so and so's cousin's cousin, twice removed, 2nd wife's, grandmothers, brother.... kinda recipes. All I know is that this is one of those dishes from Michael's childhood that is comfort to his heart. This is what he chose for his birthday dinner.

Texas Enchiladas:

20-25 tortillas Corn or Flour
2 cans Chili
2 Cups Shredded Cheddar Cheese

Step one: Minimal Ingredients.
Place 1/8c. of chili down middle of Tortilla, sprinkle with shredded cheese
(if you are using corn tortillas, make sure to soften then in a little warm oil to prevent cracking)
Place in a greased 9x13, seam side down
(you will regret it if you forget to spray the pan, it will take you more time to clean the pan than it did to make the enchiladas)

Pour any remaining chili down the middle and sprinkle top with remaining cheese.

Bake at 350 degrees for 20-25 minutes.. Chili will be bubbly and Cheese will be melted.

Top with sour cream, guacamole, or your favorite salsa.
Yep, that's it... hey I never claimed to be a gourmet cook. I know I could add some fresh ingredients, spend a little more time, adding this and that. But it is YUMMY just the way it is!!!


  1. looks simple and delicious! pictures always make me want to make it....i'm sure i will. looks very hubby and kid friendly! :) thanks

  2. Making it w/ black bean vegetarian canned chilli tonight.

  3. Great Idea using Black Bean Chili, I'll have to give it a try next time..

  4. Yummy!!! I would add a tiny bit of onions in DH's and mine.

  5. Hey, just looked through a few of these...she will LOVE this one! Super easy recipe....gotta try it myself!! Bet it's yummo! Angela Mays