I have spent most of my life on the Mexico Border in the Rio Grande Valley so Mexican food has always been a big part of my life. A big pot of beans on the stove, tacos, tamales, chalupas, breakfast tacos, and big pans of cheese enchiladas...these were a regular part of our lives and still are. Thanks to Mama, Imelda, Diana, the Garza's, and Arturos who taught me what a really good enchilada should be!
SAUCE:
3 cups Texas Chili ( Cherry on Top's Texas Chili packet)
15 oz can Tomato Sauce
15 oz can Red Enchilada Sauce
1/4 cup water
1 1/2 tsp. Garlic Powder or several garlic pods
4 cups Grated Cheese ( American, Colby, or Monterrey Jack) or more
36 corn tortillas
Canola or Corn oil
Simmer first 5 ingredients until all flavors are blended ( 20-30 minutes)
Heat tortillas in hot oil in a small skillet until soft.(not long)
Roll cheese inside of the warm tortilla and place in an oblong pan or pans. Top with Enchilada Sauce and cheese. Place in a preheated 350 degree oven until hot, bubbly and cheese is melted.
Hints:
This recipe will make about 36 enchiladas. I usually use half of the sauce and freeze half of the sauce for another meal. You can also cut this recipe in half.
I think our leftover Texas Chili makes the best enchiladas but I have also used Wolf Brand Chili when I'm in a hurry and don't have time to wait on the chili!
I like them creamy and saucy so I use lots of cheese and lots of sauce. Top with salsa, jalapenos and onions if you are so inclined or if you want to feel like they are healthy put shredded lettuce and finely chopped tomato on the side!!
We always had several sleeves of saltine crackers for scooping up the extra cheese and sauce.