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Texmex Easy Homemade Enchiladas

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Enchiladas


 2 lb. ground meat
3/ 15oz. cans chili with beans
1/2 onion diced
20 corn tortillas
1/2 tbsp. cumin
1/2 tbsp. garlic
1/2 tbsp.chili powder
1/2 tbsp.Knorr tomate
1/2 tbsp.Knorr pollo
2 cups of shredded cheese or more depends on how cheesy you want the enchiladas
4 to 6 tbsp. oil add more if needed

Preheat Oven at 375 degrees.


Brown meat, drain off fat add the onion cook until translucent, then spices mix well, add chili with beans, mix well cook for ten minutes, set aside.


  soften tortillas in hot oil set aside








grab a tortillas place on a baking dish, fill with chili meat mix and some shredded cheese.


Roll

once all tortillas are filled and rolled smother the top with the rest of the chili meat


If any shredded cheese is left sprinkle on top.

Bake for 10 minutes, pull out and drizzle with the melted cheese.

Serve with Mexican rice and beans.


For the cheese all you need is 

1/15oz. Can evaporate milk
2 oz. Water
1 c. Chicken broth
1 tsp. Or less of black pepper

 Put all in a large pan heat up and start to sprinkle cheese a little bit at a time until you reach the thickness you like, but once the cheese cools down it will thicken more and create a few lumps just put it back on the stove low heat with about 2oz of chicken broth press out the lumps mix and it will be nice and creamy again.


Enjoy

A little taste of South Texas Comfort Food from yours truly
♡Mama in The Kitchen♡

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