"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Tex-Mex Enchiladas Recipe

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This recipe for Tex-Mex Enchiladas, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Field
Added: Tuesday, January 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can Wolf brand chili – large
1 chopped onions
1 package sharp grated cheddar cheese
1 package large corn tortillas

Directions:
Directions:
Spray 13 x 9 inch pan with pam or grease pan lightly. Heat chili in skillet. Place tortillas on chili and turn and warm on each side in chili mixture. On cutting board fill enchilada with 2 T. cheese and 1 T. onion., roll, and place in pan. Line pan with enchiladas, put on side if necessary. Pour remaining chili over enchiladas and sprinkle with layer of cheese. Bake at 350 degrees for about 25-30 minutes or until warm and cheese melts. Don’t overcook.Good, fast, cheap, serve with tacos and guacamole

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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