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My Juelita was an amazing cook. I loved going to her house to help her make homemade tortillas. It always smelled incredible when she was in the kitchen and I miss her authentic Mexican cooking. But, fortunately, she passed down a few recipes here and there. My mom learned her easy cheese enchiladas recipe and then passed it down to me… and it is still my favorite.
Tex-Mex Cheese Enchiladas
Whenever my mom wants to cook any of us a special meal, we almost always ask for her cheese enchiladas. Even our family Christmas dinner every year consists of cheese and onion enchiladas after turkey burn-out at Thanksgiving. Therefore, since we make it so much, I decided to share our family recipe for easy Tex-Mex cheese enchiladas with chili con carne. Oh yeah, sorry, no red sauce here. We smother our cheese and onion enchiladas with chili. I never eat red sauce.
- 1 lb of cheese (we like the Fiesta blend already shredded)
- 1 large can of chili (with or without beans… we prefer without and use Wolf Brand Chili)
- 1 bag of corn tortillas (we have found Mission Corn Tortillas to be the best at not falling apart)
- Vegetable or Olive Oil
- Chili Powder
- Onion (optional)