Ma Blades used to make these enchiladas every Saturday night for her family back in the day. She got the recipe from a cook in one of their favorite family Mexican restaurants in Dallas. I like to eat them along with saltine crackers, which apparently is a weird thing to do – maybe a Southern thing? No?
These enchiladas are full of cheese and smothered in a wonderful beefy sauce. Be sure have salsa, sour cream, and jalapenos on the side for garnish. They’re better than any restaurant enchilada I’ve ever had!
****Because they're, um, not exactly health food, we only have these occasionally. They're terrific. You can easily half the recipe.
- 3 tbsp vegetable or canola oil
- 18-20 corn tortillas
- 2 cans of Wolf Brand Chili no beans
- 2 C shredded Monterrey Jack cheese
- 1 small chopped onion
In a small sauce pan, warm up the oil on low. One-by-one, dip each side of the corn tortillas in the oil and set aside on a clean plate. (This step is to make sure the tortilla is pliable enough to roll.)
Preheat oven to 350 degrees. While oven is warming up, spoon a couple of tablespoons of chili into the bottom of a 13x9 baking dish. Put about 2 tbsp of chili. 1 tsp chopped onion, and 1 tbsp of cheese in the middle of a tortilla and roll into an enchilada – place seam-side down in the baking dish. Repeat with each tortilla until all fit snugly into the dish. Pour the rest of the chili over all of the enchiladas and sprinkle with the rest of the cheese (to your taste).
Bake the enchiladas for 22-25 minutes, until cheese is thoroughly melted and chili is bubbling. Serve with condiments (sour cream, pickled jalapenos, salsa, etc.).