Your favorite go to Tex-Mex casserole!
Once you make a pot of chili, you’ve got the basis for other Tex-Mex favorites. One of my families’ favorites is Chili Cheese Enchiladas.
I take about half a big pot of Teresa's Texas Chili and make ooey gooey cheesy enchiladas with a firm, crusty bottom. Once they come out of the oven, I pile it onto plates and provide plenty of toppings so everyone can have them like they like them. Some of our favorite toppings are shredded iceberg lettuce, chopped tomatoes, cilantro leaves, chopped green olives, sour cream, avocados and jalapenos.
This casserole comes together especially quickly if you have extra portions of chili in the freezer. Then it’s easy to thaw and put this casserole together.
Chili Cheese Enchiladas
Recipe Ingredients
Everything you'll need for this delicious recipe is below.
½ recipe of Teresa’s Texas Chili
10 large flour tortillas
3 c extra sharp cheddar cheese
1 c chopped white or yellow onions
½ c red salsa
Preparation Instructions
1. Grease casserole dish or spray with cooking oil spray.
2. On a plate, put one tortilla.
3. Add about ¼ c chili mixture
4. Sprinkle with cheese and fresh onions
5. Roll up tortilla and put it seam side down in casserole dish.
6. Repeat placing tortilla tightly together in casserole dish
7. Then cover with several big ladle fulls of chili to make the tortillas moist while cooking.
8. Then sprinkle on the red salsa.
9. Then sprinkle about 1 cup of cheese over the entire casserole
10. Bake about 30-40 minutes, depending on the temperature of the chili (if it was warm or cold when you began putting it in the tortillas).
11. Serve casserole piping hot with sides of toppings.
Possible Toppings to Serve for Chili Bar:
Extra sharp cheddar grated cheese
Green olives
Minced fresh jalapenos
Pickled jalapenos
Cilantro leaves
Chopped green onions
Chopped white onions
Chopped tomatoes
Chopped avocado
Sour Cream
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