Monday, June 27, 2016

This enchilada recipe came from my Mom’s kitchen and I know you’ll love it.  For me, it falls in the realm of comfort food.  I remember watching my Mom make these; I know my sister, Angie, does too.  That’s Angie in the picture – best sister on the planet.  My Mom only used Wolf Brand Chili for these – any other brand was out of the question.  She made two pans – one with onions, because that’s how my Dad liked them, and one without onions for Angie and me.  She spoiled us and enjoyed every minute.  I’ve made these enchiladas countless times, but for some reason, today, it has jogged memories of my childhood – and my childhood was awesome!  As hard as I try, my enchiladas never turn out like my Mom’s; I lack her finesse.  Mine turn out like a casserole and I tend to get chili everywhere.  Those are the memories my daughters will have of me, but maybe, just maybe, they’ll say I had finesse, too, and they’ll say their childhood was awesome!  🙂  I hope your day has been a happy one!

Mom’s Chili Enchiladas

Ingredients:

24 ounce can of Wolf Brand Chili, No Beans

1/8 cup of water, Optional

1 pound of ground beef

8 ounce can of tomato sauce

1/2 teaspoon Cumin

1/4 teaspoon garlic powder

Dash of onion powder, Optional, I use this instead of chopped onions

Salt and Pepper, to taste

Chopped red onion, Optional

Shredded cheddar cheese (at least 2 cups or enough to fill enchiladas and sprinkle over top)

Corn tortillas

(I use an 8 x 11 casserole dish, which serves 9 enchiladas.)

Heat oven to 350°.  Cook ground beef, drain and return to pan.  Add tomato sauce and seasonings to ground beef and allow to simmer.  Pour chili into separate pan and heat to a boil, then reduce heat to low.  (Note:  I add about 1/8 cup of water to chili to thin the consistency.  This makes dipping the tortillas somewhat easier.)  Dip corn tortillas, one at a time, into chili.  Lay tortilla on a plate or in your dish and fill with a couple tablespoons or so of beef mixture and top with cheese.  Roll tortilla and place in dish.  Continue until you have filled the desired amount of tortillas or until your dish is stuffed full.  If you have leftover beef, layer it on top.  Pour remaining chili on top to cover.  (This is where my Mom would add onions!)  Cover with cheese and bake until bubbly and cheese is melted.  Enjoy!

♥Tawnya