Cheese Enchiladas

Good evening! I have posted pretty much this same recipe before, but I made them in individual ramekins. This time I made them the normal way I always make them in a baking dish. These are SO good and ridiculously easy. In my humble opinion, they taste pretty darn close to the ones at the Tex-Mex restaurants around here. I serve them with re-fried beans and Spanish rice just like they do at the restaurant. I know everyone has their own version of these, so if you have a recipe that you like, leave a link in the comment section, I'd love to see every one's variations on this yummy, comforting meal!

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Ingredients:

11 Corn Tortillas

1 Can Chili with No Beans

8 oz. Medium Cheddar Cheese, shredded

8 oz. Monterrey Jack Cheese, shredded

1/2 Cup Onion, diced (if desired)

1/2 Cup Tomato, diced (if desired)

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Directions:

Stack your tortillas on a small microwaveable plate, cover with a paper towel and microwave for 20 seconds to make them more pliable. Before you start stuffing your enchiladas with cheese, start heating up your chili in a small saucepan on medium heat to get it nice and thin to be able to pour all over the tortillas. Now place one of the tortillas on a flat surface and sprinkle with a blend of the two cheesed down the center. About 4 tablespoons of cheddar and 2 tablespoons of Monterrey jack, or whatever you prefer..either way you should have enough cheese to sprinkle over the entire dish once you're done. Roll up tortilla and place in a baking dish and repeat until baking dish is full (this was 11 for me). Pour chili over tortillas and then sprinkle additional cheese over entire dish. Bake in a pre-heated 375 degree oven for 20 minutes until cheese is golden and bubbly. Sprinkle with diced tomato's and onions, if desired.