Mama’s Enchiladas

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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