Ingredients
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2 cups Tad’s Dad’s Chili
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8 small flour or corn tortillas
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1 cup shredded cheese (cheddar, Monterey Jack, or your choice)
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protein of your choice, e.g. chicken – or none!
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1 ½ cups enchilada sauce (red or green)
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½ cup diced onions (optional)
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½ cup sour cream (for garnish)
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¼ cup chopped fresh cilantro (for garnish)
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1 tablespoon olive oil
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½ teaspoon cumin (optional, for extra flavor)
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Directions
Preheat the Oven:
– Preheat your oven to 375°F (190°C).
– Lightly grease a 9x13-inch baking dish with olive oil.
Warm the Tortillas:
– Heat a dry skillet over medium heat.
– Warm each tortilla for 10-15 seconds per side to make them pliable.
Assemble the Enchiladas
– Place 2–3 tablespoons of Tad’s Dad’s Chili onto each tortilla.
– Sprinkle with a small amount of shredded cheese and diced onions (if using).
– Roll each tortilla tightly and place seam-side down in the baking dish.
Add Sauce & Cheese:
– Pour the enchilada sauce evenly over the rolled tortillas.
– Sprinkle the remaining shredded cheese on top.
Prepare your desired protein
Bake:
– Cover the dish with foil and bake for 20 minutes.
– Remove the foil and bake for an additional 5 minutes until the cheese is melted and bubbly.
Garnish & Serve:
– Remove from the oven and let cool for a few minutes.
– Garnish with sour cream, chopped cilantro, and extra onions if desired.
– Serve warm and enjoy!
Recipe Note
These Chili Enchiladas make for a quick and satisfying meal using Tad’s Dad’s Chili as a flavorful filling. Customize by adding black beans, shredded chicken, or jalapeños for a spicier kick. Pair with aside of Mexican rice or a fresh salad for a complete meal!
