Tex-Mex Enchiladas

An extra-cheesy, easy Tex-Mex Enchilada recipe from a Mexican cook who added a Texas flair. Assemble the night before and bake the next day for a quick meal.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 933 Calories

Ingredients

• 1 onion, chopped
• 1 tablespoon chili powder
• 1 pound shredded Cheddar cheese
• 1 cup enchilada sauce
• 2 (11.25 ounce) cans chili without beans
• 15 corn tortillas
• 0.5 cup vegetable oil

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine chili and enchilada sauce in a small saucepan over medium-low heat. Bring to a simmer, stirring occasionally. Set aside.

Step 3

Meanwhile, heat vegetable oil and chili powder in a small skillet over medium heat. Fry one tortilla until it starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup cheese and 1 tablespoon onion down center of tortilla. Roll tortilla tightly around mixture and transfer, seam-side down, to a 9x13-inch baking dish. Repeat with remaining tortillas.

Step 4

Sprinkle about 2/3 of remaining cheese over rolled enchiladas. Pour warm chili mixture evenly over enchiladas. Scatter remaining cheese over chili mixture.

Step 5

Bake in the preheated oven until the cheese is bubbling, 20 to 25 minutes.