My mom has made these enchiladas for as long as I can remember. I can picture the hot bubbly chili cooked to the edge of the willow blue and white plates piping hot out of the oven.
This is a total comfort food for me. The dish is very heavy and needs to go along with a salad or some carrot sticks.
You’ll need:
Two cans of Hormel Chili – No Beans. Warmed in a pan.
Corn Tortillas fried in oil in your skillet. (3-4 for each enchilada)
Cheese. Lots and Lots of Cheese. I use Colby Jack and some Sharp Cheddar.
Begin stacking your enchiladas. If you have plates that can go into the oven, you can make everyone an individual enchilada. I don’t have oven-safe dishes, so I make mine on a large cookie sheet.
Put a small amount of chili on the bottom to keep the stack from moving around the plate. Then layer tortilla, chili, cheese. Repeat. I make ours three layers high. You can also add chopped onions for a nice flavor.
Ready to bake!
Bake them in the oven until the cheese is gooey and melted.
Now the tricky part, transferring it to a plate. If you are baking them on individual plates, be sure to caution everyone about how hot the plate can be. Usually the hot pads need a good washing when this meal is all finished.
I Love Mama’s Enchiladas!
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