23 September, 2010


After two trips to the commissary, I finally got all the ingredients to try a new recipe! As I mentioned several posts ago, I received a new (and FREE!) cookbook in the mail called Down Home Delicious by Peggy Touchtone Sholly. {I got it free because they were giving away copies to family members of deployed soldiers.} This thing is full of recipes for good home-cookin'. I browsed through the Tex-Mex section and found what looked like a good recipe for cheese enchiladas. I *heart* cheese enchiladas. =)

Quick Cheese Enchiladas

{Serves 3-4}


1 pack chili mix
1/2 small white onion, minced
1 14oz can unseasoned dices tomatoes (or Rotel, which is what I used)
1 8oz can tomato sauce
1/2-1 cup water
1 pack corn tortillas {I used flour...I think the corn tortillas would have held up better.}
5 cups shredded Three Cheese Mexican Cheese

{I also added beef to the enchiladas because I need more protein in my diet.}


Preheat oven to 450 and grease baking dish with cooking spray.

In medium saucepan, combine chili mix, following directions on package, onions (reserving 1/2 for topping), tomatoes and sauce, and enough water to make a thin liquid. Simmer as directed on chili mix.
{This is also when I started browning the meat, if you'd like to do the same.}

I forgot to take a picture of the sauce mixture. FAIL.

Quickly dip tortillas, one at a time, into chili sauce, drain and place in baking dish. {Note: It helps if you use a larger saucepan.}

Spoon 2-3 tablespoons of cheese on tortilla, and roll up like a cigar, leaving seam down. Continue until you have filled dish.

After rolling all enchiladas, pour chili sauce on top, and sprinkle with remaining onions and then cheese.

Bake until heated through, chili will barely begin to bubble, and serve immediately with refried beans and Mexican rice. {Or chips and salsa like I did.}

Baking nicely in the oven.


Final Grade: A {I want to try it without the meat before I give it an A+ :-)}

I also would have loved some Mexican rice with this. Apparently I didn't plan enough ahead of time. =P Next time I'll have it with no meat and with refried beans and/or rice. It was definitely good enough for me to try again. And I seriously recommend using Rotel instead of plain 'ole diced tomatoes. It gave it a little something. You know?

So, if you're in the mood for something Tex-Mex I definitely recommend this one! 

Bon app├ętit! 

{Yes, I did use a French phrase while talking about Tex-Mex. Welcome to America, y'all. =P}


Paula Kathlyn said...

Is it so bad that I am now craving enchiladas for breakfast??? :)

Jen said...

Yum!! It is so fun trying out new recipes!!

Kaylee said...

I also got a copy of that cookbook and have been eager to try some new recipes! And now I totally want enchiladas - they sound SOOOO good!

11BWifey said...

Ummm this is freakin awesome!! I *heart* your step by step picks as much as i *heart* cheese enchiladas also!!I hope mine turn out as delicious (looking) haha

Wife on the Roller Coaster said...

I love enchiladas but have yet to find the perfect recipe. I'll definitely have to try this!

Great to see you on the mil spouse roundup!