comfort food the Southerner

Hey there! Today, I am going to share a simple, easy, and quick recipe for all of those who like Tex Mex. I learned to make this dish while I was still pregnant with Chris (WOW, that's over 30 years ago).

1 pkg Lg. flour tortillas
1 can wolf brand chili w/o beans
8 oz shredded cheddar
8 oz shredded mozzarella
1 Lg onion
2 med fresh jalapenos (if you want some extra spiciness)
1 Lb lean ground beef

Brown the beef and onions in a skillet until onions are clear

Heat tortillas until nice and bendable

Spray 9X13 casserole dish - heat oven to 350

Roll an ample amount of beef and onion mixture, two cheeses, and jalapeno into one tortilla and place in dish. Continue this process until your dish is full.

Spoon uncooked chili over the top of the entire tortilla rolls, making sure to have chili covering the edges of the rolls. Sprinkle more cheese over the top of the prepared casserole.

Bake at 350 for 30-40 minute or until heated through.

NOTE: You can substitute any chili you prefer for the Wolf Brand - including homemade chili (I use this because the consistency is perfect, and the flavor is not overpowering). Any of the items can be exchanged according to preference; however, corn tortillas do not really work out, and chicken doesn't really blend with the chili very well. If you want to make these with chicken - there's an entirely different recipe to replace the chili.I have made the dish with Monterrey Jack and Fiesta Blend (it's okay).

This is an awesome dish for large groups. Most men can only eat one or one and a half of these enchiladas. People have always raved about it. I serve it with a fresh salad and chips and salsa.

Enjoy...let me know if you love it.