When I have a craving for authentic Mexican food, I go to my favorite local restaurant, ‘The Jalapeno Tree’ located in Marshall, Texas. But sometimes I crave the not so traditional and these Chili Cheese Enchiladas fit the bill. They are quick, economical and delicious.
1 pound ground meat (beef, pork, chicken or turkey)
1/2 cup chopped onion
1 – 15 oz. can of chili (no beans)
2 cups shredded sharp cheddar cheese
12 corn tortilla shells
5 green onions (chopped)
1/4 cup cooking oil
Crumble the ground meat into a large skillet. Add the 1/2 cup chopped onion and cook over medium heat, mashing the meat with a fork to separate clumps. When thoroughly cooked, drain and set aside to cool.
While meat mixture is cooling, prepare the tortillas.
Pour the 1/4 cup cooking oil onto a microwave safe plate (I normally use a paper plate). Dip each corn tortilla into the oil and place on top of each other onto another plate. Place the oil coated tortillas into the microwave and heat for about 45 seconds.
Place about 2 tablespoons of the meat mixture onto a tortilla. Roll it up and place seam side down on a baking pan. Continue this process until all of the tortillas are filled.
Pour the can of chili into a medium saucepan. Add 1/4 can of water. Heat the chili until boiling and pour over the enchiladas.
Sprinkle the cheese evenly over the top of the enchiladas and garnish with the chopped green onions.
Place the chili cheese enchiladas into a preheated 350 degree oven and bake about 10 to 15 minutes. Just until the cheese melts.
Yield: 4 servings