Easy-Peasy Enchiladas

Updated:  October 2022

Bret's Mom used to make these Easy-Peasy 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.

The filling amount may vary, depending on what side of tortilla you get.  I've also used small flour tortillas and like them that way, too.

They're better than any restaurant enchilada I've ever had!

If you have really fresh tortillas, you can skip the lightly dredging in oil part.  This is to make sure they're flexible and won't crack when you roll them.  If you do dredge them in oil, be careful - the oil is hot!

I hope you'll try these Easy-Peasy Enchiladas.  They're so tasty and are great homemade Tex-Mex!

Be sure and try these Creamy Chicken Enchiladas, too.  Easy, rich, and delicious.

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Easy-Peasy Enchiladas

Yield: 18-20 enchiladas

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Because they're, um, not exactly health food, we only have these occasionally. They're terrific.  You can easily half the recipe.

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Ingredients

• 3 tablespoon 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

Instructions

1. 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.)
2. Preheat oven to 350 degrees. 
3. While oven is warming up, spoon a couple of tablespoons of chili into the bottom of a 13x9 baking dish.  Put about 2 tablespoon of chili. 1 teaspoon chopped onion, and 1 tablespoon of cheese in the middle of a tortilla and roll into an enchilada – place seam-side down in the baking dish. 
4. 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).
5. Bake the enchiladas for 22-25 minutes, until cheese is thoroughly melted and chili is bubbling.  Let cool for 5 minutes so they'll be easier to serve.
6. Serve with condiments (sour cream, pickled jalapenos, salsa, etc.).

Notes

If you have fresh tortillas, you can probably skip dredging them in oil. This step is to make sure they don't split when you roll them up.

These enchiladas are skinnier than the ones you would get eating out, but the ratio to chili, cheese and tortilla is just right.

We don’t use the onion, but they taste great either way.  You can adjust them to your tastes.

Nutrition Information:

Yield: 18 Serving Size: 1 enchilada
Amount Per Serving: Calories: 167Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 259mgCarbohydrates: 17gFiber: 2gSugar: 2gProtein: 7g