Recipe Wednesday: Chili Enchiladas

October 10, 2012 at 8:16 am (Recipes)

I’m pretty sure no one has ever eaten these before… unless you’ve come over to my house and eaten them. My Dad, who was a terrible cook, came up with this recipe. I’m not sure how it came to be, the very few things my dad could actually cook I can count on one hand. That of course, was not counting all the hot dog dishes he “cooked” in the microwave. 🙂


A list of ingredients you’ll need:

1 box Carroll Shelby Chili Mix
2 lbs of ground beef
1 can of tomato paste – You can substitute with diced tomatoes- you’ll need 16oz, or you can get a can of tomato sauce
8oz of water
1 box of Velveeta- you can substitute with shredded cheese, too
2 bags of medium sized tortillas- you’ll use 10-17 depending on how larger your pan is, and how close you put them together
1-3 cans of chili beans (if you don’t like beans, don’t add them, it works without them)

Optional ingredients:
Green Pepper
Yellow Onion
Chili beans
Pinto beans
Red kidney beans

First, if you’re going to use an onion or green peppers or whatever it is you’re going to use, get it all chopped up and ready to go. Brown the meat in a big skillet- you’ll need a lot of room for all the stuff you’ll put in it, if you’re adding onions or peppers, add them while you brown the meat. When it’s browned, drain the fat. Then, add your Carroll Shelby chili mixes. Don’t add the masa flour at all. If you want it spicy, add the Cheyenne, if not, toss it up in your cabinet with the masa flour. Then add the tomato paste, add 8oz of water, chili beans (if you’re using them) and anything else you want to add in. When that’s all done and mixed up, cook it for a few more minutes and it should look something like this:

While your chili is cooking, I usually cut up my Velveeta. You’ll use about half a block of cheese. Cut it up in strips, it’ll look like this when you’re done cutting.

Preheat your oven to 350 degrees. Now, get out a baking pan. I use a clear glass pyrex dish. Remember to put some chili down so when you put your tortillas down it won’t burn when it’s in the oven. Take your tortillas out, put two strips of cheese in the middle of your tortilla, then put a glob of chili on top of the cheese like so:

Then roll it up, and stick in in your pan on top of the layer of chili you put down earlier. Then continue to put more tortillas down, all lined up together. It should start to look like this:

Continue on until your pan is full. When you’re all done. Put the left over chili on top of the wrapped up tortillas. It will look something like this:

Put a couple strips of cheese on top, I usually put them in rows alternating 2, 1, 2, 1, and so on. This time I stuck them on in little blocks. Then, pop your dish into the oven, You’ll only need to cook it for about 15 minutes. As soon as the cheese is melted, pull it out, let it cool off a bit and enjoy! *Note that I am currently using a large toaster oven as my oven, but in the past, I’ve cooked my chili enchiladas for 15-20 minutes, however, in my toaster oven it’s near 10 minutes.

When it’s all done, it’ll look like this!

Note, I did add some extra non-melted cheese on top because I thought it needed extra.

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