Texas Chili Enchiladas

So much for posting regularly on Wednesdays.  Sometimes life interferes with the best laid plans.  And sometimes I travel and don't plan ahead.

Growing up in Dallas, Texas, I was not often exposed to the wonders of Mexican food; although about once a month, we would go to church, then lunch at El Chico.  I suppose having 5 kids, our parents were wise in taking us to a place where we could easily fill up on chips and salsa, and warm corn tortillas with butter.  Aaah, the good days, but I digress.  My mother was (still is) an amazing cook, but some of my favorite meals were probably things she threw together on a busy day.  I remember having these enchiladas often as a child.  No honorable Mexican food lover would consider this dish Mexican food by any means, but they have a southwest flavor, are FAST and EASY, and very easy on the budget.

Texas Chili Enchiladas

12 corn tortillas

Grated cheddar cheese

2 cans chili with beans

1 small onion, chopped

In greased 9x13 pan, add just enough chili (2-3 Tbsp) to coat the bottom of the pan so the tortillas don’t stick.  Soften tortillas in microwave (or fry quickly in a small amount of oil if your arteries can handle it), and add 1 Tbsp onion and a generous amount of grated cheese.  Roll up and place in pan seam side down.  Repeat to fill pan.  (OR layer tortillas, chili, onion, cheese and continue layering until pan is full.)  Top with remaining chili.  Cover with foil and bake at 350* for 45 minutes, until hot.

For a creamier version, combine chili with a can of cream of chicken soup.

Cheers ~