Easy Tex-Mex Enchiladas
Tex-Mex Enchiladas
An easy-to-make recipe with authentic Tex-Mex taste
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1 medium onion, finely chopped
1 4-oz can chopped green chiles (optional)
2 cups (8 ounces)grated cheddar cheese - divided use
1 16-oz can chili-no beans (Wolf Brand recommended)
8 to 10 Corn Tortillas
Set aside 1/2 cup of the grated cheese. Mix chopped onion and green chiles with the remaining grated cheese.
Place canned chili in bowl, add 1/3 can water, mix well.
Grease a 13 x 9 x 2 inch baking dish with non-stick baking spray. Spread a little of the chili mixture over the bottom of the baking dish.
Soften Tortillas, The traditional way is to put a few tablespoons of oil in skillet, heat until hot and place the tortillas in the hot oil, one at time. After a few seconds, turn the tortilla over so it is softened in the oil on both sides. Quickly remove and stacking on plate until ready to use. The microwave method is simple and not so messy. Spray the tortillas lightly with Pam, wrap in paper towels and heat in microwave for about 45 seconds.
Assemble the enchiladas: Place 2 to 3 tablespoons of the cheese mixture in a softened tortilla. Starting at one edge of the tortilla, roll up tightly and place the filled tortilla in the baking dish, seam side down. Continue filling the tortillas and placing side by side in the dish until all tortillas are filled. Pour remaining chili mixture over the enchiladas.
Sprinkle top with the remaining grated cheese. (can garnish with sliced black olives or pickled jalapeno slices). Bake in 425 degree oven for about 15 to 20 minutes or until cheese is melted and chili gravy is bubbling. Remove from oven and allow to stand 5 minutes before serving. Serves 4 to 5.
Note: Classic Tex-Mex enchiladas have cheese filling, but beef or chicken can be also be used with good results.
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= new reply since forum marked as read
I did use the green chiles. 
Thanks for posting them. 