We had chili dogs at church last night and I forgot to take the shredded cheese and onions I had cut up. I also brought home the left-over chili. So this morning I had all the shredded cheese, onions and chili sitting around with me wondering how to get rid of it all. And Voila!!!
Beef and Cheese Enchiladas
In a casserole dish spread a small layer of Wolf Brand Chili (NO beans!)
- take a corn or flour tortilla and wrap some cheese and onions up in it. (It does better with a 1/4 to 1/2 inch log of cheese cut from the block but I had shredded left over so that's what I used)
- spread more chili on top, this time a heavier layer. Sprinkle grated cheese on top.
- Cook covered about 30 minutes at 350 degrees. Uncover and cook until the top is bubbly.
Same drill, this time with On The Border Cheese dip instead of chili on the bottom
more cheese and onions wrapped inside. Cheese dip on top with grated cheese on top of that.
Cook covered about 30 minutes. Uncover and cook until bubbly.
This is so easy to make it's kind of a sin not to.