Enchiladas- Quick and Easy

I had leftover chili from dinner two days ago. I used the leftover chili to make a fresh batch of enchiladas for dinner. To begin, I heated the leftover chili on the stove, simmering it on low. Because there was not quite enough left over, I added a can of Wolf's Chili. In addition, I added one can of water and a tablespoon of Chili Powder for flavor. While the chili mixture heated, I heated two dozen flour tortillas for two minutes in the microwave to make them pliable for stuffing. I sliced a medium sized onion and grated two cups of cheese. If you prefer corn tortillas, use them. Feel free to use any of your favorite cheeses.

When left over chili is not available, brown two pounds of lean ground beef, add a package of enchilada spices, chili powder to taste, and a cup of water. Simmer until the enchilada mixture is sufficiently warm.

To heat the enchiladas, use two slightly smaller pans or one large pan. I prefer the clear pyrex casserole dishes to the metal pans. The metal dries the enchiladas out. Tonight I used two of the smaller pans. I sprayed my pans with Pam to keep the food from sticking. Holding a tortilla in one hand, I spooned a large helping of mixture into my tortilla, sprinkled it with cheese, spattered it with onions, and then rolled. Place the filled tortilla on one end of the pan and build your row from there. I fill up the row and then squeeze in another couple of tortillas to make a nice snug fit.

When your pan is full, add the remaining mixture over the top of the enchiladas, spreading it with the spoon. Sprinkle the remaining onion and cheese on top. You are ready for the oven!

Cook at 350 degrees for 30 to 40 minutes. Remove and set aside for five minutes before cutting. Prepare a green salad while the enchiladas heat and you have a meal in an hour. My favorite part, we have leftovers for another meal!