This is a family recipe I learned from my sister and she got it from her mother in law. I'm calling it Texas style because they lived in Texas. It's amazing and simple. The original recipe rolls the cheese in tortillas but in a time crunch it can be layered like a lasagna. It can be made with other brands of chili but for some reason it's best with the wolf brand of chili. Hope your family loves it as much as ours does.
3 cans Chili (wolf brand) no beans
12 tortilla
Big bag grated cheese(8cups) . I use medium or sharp. you won't use it all.
onion
In a big dutch style pan heat up the chili. When it gets hot turn the heat down very low.
Place the tortilla on top of the chili for one minute to one minute thirty seconds. Flip it over to other side and do the same. Place the tortilla in 13x9 pan .
Fill the tortilla with cheese and roll up. I usually finish two then roll. Stir chili in between tortilla or it will burn on bottom. If the tortilla start breaking when you are trying to move them over to the 13x9 cut the time down. They should be soft and easy to roll but not breaking. Fill entire dish. 12-14 enchiladas.
Pour remaining chili over enchiladas . Cover with cheese and diced onion. Place in oven 350 for 30-40 minutes. Let cool 15 minutes before serving.
This is a family favorite for us. I hope you love it as much as we do. Top with sour cream and guacamole and add rice if you like.
