Friday, March 27, 2009

Beef and Cheese Enchiladas

You won’t believe what the secret ingredient to these delicious enchiladas are – sour cream. The combination of the chili and sour cream in this recipe result in a unique and delicious flavor. If you don’t believe me, try leaving out the sour cream – they just don’t taste the same.


2 -15 oz - medium cans Wolf Brand Chili without beans
16-18 soft corn tortillas (heat tortillas in small amount of hot oil – 8 seconds per side)
2 cups cheddar cheese or Monterey Jack cheese shredded
¼ - ½ of a small box of Velveeta, sliced into 2” long thin strips
½ cup of Queso Fresco – Quesadilla cheese (in Latin refrigerated section)
sour cream


Preheat oven to 350 degrees F. In a 13 x 9 casserole dish, spread 1 can of chili evenly over the bottom of the dish (this keeps the enchiladas moist during baking and from turning hard on the bottom). If you haven’t already done this, take a small skillet with a little hot oil, and soften each tortilla for about 15-20 seconds each (8-10 seconds per side). For really gooey cheese, use slices of velveeta or American along with some shredded cheddar or monterey jack. Place your cheese on the edge and roll up, place seam side down in the casserole dish. Do this for the rest of the enchiladas. Spread some sour cream over the tops of the enchiladas before you spread the next can of chili over them. After you spread the sour cream and chili, place a sheet of foil over them and put them in the oven for about 20 minutes. When the sides start bubbling, remove from oven. Take foil off. Spread some cheese on top (quesadilla cheese – or queso fresco is great for the top) and place them under the broiler for about 2-3 minutes to allow the center to get hot and the cheese to melt.

This meal can be made with a combination of different cheeses. I usually make it with what I have on hand.

This is a meal that can be made in flat layers and baked in the microwave in individual servings. Just layer 3 soft corn tortillas (softened in hot oil as above) with the cheese, sour cream, and chili and cover them with chili and cheese at the end. Zap them in the microwave until the chili boils and the cheese melts about 3 minutes or so.


Anonymous said...

Hi Glenda! Thanks for stopping by my blog! I am thrilled to have found yours..I have been wanting to find a great recipe blog and I am really needing some good Tex-Mex. Glad to see you're a Texas gal - my husband and I went to Baylor and lived in Fort Worth for a while. We love the tropics but we sure miss Texas. I am ready for a trip out that way soon. Oh...I am going to make this dish tomorrow to satisfy all our cravings :)

Anonymous said...

They are listed as Beef enchiladas. Is the chili meat the only meat used in them?
I was raised in South Texas and loved the wonderful homemade enchildadas and tamales we could get at most of the grocery stores. In Florida, they are pretty scarace and none at the Mexican Eateries come close to real HOMEMADE! I enjoyed your blog a lot and will try your recipes which sound yumy!

Glenda said...

Thanks for visiting my blog. The only beef in this particular recipe is in the chili. However, you can substitute cheese filling and fill with seasoned cooked ground beef like you would use for tacos. Most recipes call for enchilada sauce, but we prefer using chili for the sauce.