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Monday, October 31, 2011

Chili Enchiladas

Happy Halloween to all you
Spooks out there!
Hope your day is filled with delicious food, warm weather
and lots of scary little monsters knocking at your door!

I went to a church function a few weeks ago where everyone brought a pot luck dish to share. I was excited about all the fantastic dishes that everyone brought....which made it really hard to not just sit down and make a pig of myself. One of my favorites (there were many, let me tell you!) was the Chili Enchiladas!!! I WAS in HEAVEN! My picture doesn't do them justice...but trust me, they were so yummy! I was a little leery to try them out on my family because my hubby isn't a big fan of chili, especially from a can...but I was needing something quick for dinner one night and made them anyway. To my utter dismay, he LOVED them!!! My dad and brother came over that night and I warmed some up for them as well...they gobbled the entire pan down. GUESS they WERE a hit because there wasn't one bean left in the pan when everyone got done eating!! I LOVE making meals like that! These Chili Enchilada's are the perfect meal for your Halloween night. They are quick and easy and you can make up a pan long before the kids get home from school. Throw them in the oven just in time to cook while you get ready for the big spooky night.

Chili Enchiladas

10-12 flour tortillas
2 can's chili
4 c. grated cheese
1 can corn (optional)
oil

Fry each tortilla in a small amount of oil. Don't cook too long, you don't want them crispy or they are too hard to roll. Spoon chili down the center of each cooked shell. Add grated cheese, roll up the shell. Place in a 9x13" pan. Repeat until all shells are filled and placed in the pan. Cover rolled shells with 1 can of chili. Top with grated cheese and desired amount of the corn. Cook at 350 degrees for 20-30 minutes or until cheese is melted and bubbly (mine took about 22 minutes). Serve with a dollop of sour cream and diced tomatoes and onions if desired.

*NOTE: I didn't put the entire can of corn on my enchiladas. I probably only used 1/2 can. If your family loves corn, use as much as you like. My family only likes it in small doses....therefore I only use small amounts in this recipe.

Happy Haunting~
Julie~

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