My Juelita was an amazing cook. I loved going to her house to help her make homemade tortillas. It always smelled incredible when she was in the kitchen and I miss her authentic Mexican cooking. But, fortunately, she passed down a few recipes here and there. My mom learned her easy cheese enchiladas recipe and then passed it down to me… and it is still my favorite.

Tex-Mex Cheese Enchiladas

Whenever my mom wants to cook any of us a special meal, we almost always ask for her cheese enchiladas. Even our family Christmas dinner every year consists of cheese and onion enchiladas after turkey burn-out at Thanksgiving. Therefore, since we make it so much, I decided to share our family recipe for easy Tex-Mex cheese enchiladas with chili con carne. Oh yeah, sorry, no red sauce here. We smother our cheese and onion enchiladas with chili. I never eat red sauce.

Ingredients:

1 lb of cheese (we like the Fiesta blend already shredded)

1 large can of chili (with or without beans… we prefer without and use Wolf Brand Chili)

1 bag of corn tortillas (we have found Mission Corn Tortillas to be the best at not falling apart)

Vegetable or Olive Oil

Chili Powder

Water

Onion (optional)

See the next page for the best Tex-Mex cheese enchiladas recipe!



