Recently, my future daughter-in-law asked why we didn’t eat at this one particular seafood restaurant more often. My son replied, because we would have to pass by the many Mexican food places to get to it. My family loves Tex Mex and would eat it every day of the week if we could. Seriously. Not. Kidding.

Here’s my version of Cheese Enchiladas that have been a hit in my family for many years. For followers, not from Texas, we have our own version of Mexican food in these parts, it’s called Tex Mex. No mole sauce here!

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First step is to fry up some corn tortillas. Now, some people say you can place in microwave or toast over the open flame of your gas stovetop, etc, etc. Nothing truly works better than just a quick fry. This step makes the tortillas pliable so they roll without cracking or tearing. To fry, cover the bottom of skillet with like 1/8 inch oil and fry the tortillas for literally 10-15 seconds a side, then drain on a paper towel. Allow them to cool.

While the tortillas cool, start making the Chili con Carne sauce that will be served over the top of the cheese enchiladas. Simply brown some ground beef and add seasonings.

Then a little flour is added to help thicken the chili sauce.

Mix in some tomato sauce and beef broth/chicken broth/water and allow to thicken and simmer. (I use all three depending on what I have on hand at the time.)

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I grate my own American cheese because I think it truly is better than the prepackaged stuff. Lately I can find American cheese at my local grocer in the cheese section where you can pick up a block or the grated bags of cheese. However, if it is unavailable there, try the fresh deli section and ask them to cut off a one pound chunk of yellow American cheese for you. You can use cheddar or a combination of the two but I prefer American cheese.

If you wish, add some chopped onions to the grated cheese or alternatively garnish with onions before serving. I usually add to the grated cheese.

At the bottom of baking dish, add a couple scoops of the chili con carne to catch any cheese that may melt out of the tortillas during the baking process. This tip helps with the dish clean up as well. Then roll a small handful of cheese/onion mixture into a corn tortilla and start placing in the dish.

Cover with foil and bake until the cheese melts.

Note: bake the enchiladas and then spoon the chili con carne over the top of the enchiladas when serving. Otherwise, the corn tortillas soak up the chili sauce and it’s just not right.

This recipe makes 12 cheese enchiladas. If you are lucky enough to have leftovers, they are wonderful the next day or freeze for future use. I do pour the leftover Chili con Carne over the leftover cheese enchiladas to freeze or store for leftovers. Just microwave second time around.

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