Beef and Cheese Enchiladas

EnchiladasI made cheese enchiladas this weekend.  I had good excuses – I was craving good Mexican (to say good Mexican restaurants are scarce in my neck of the woods is a bit of an understatement) and Cinco de Mayo is tomorrow.  And as we ate them with homemade pinto beans and some southwestern spoon bread (because I have yet to master good Mexican rice), Beloved and I were sort of “meh.”

“They’re okay,” Beloved said.  “But they’re not as good as they usually are.  I don’t know why.”

I do – there was no beef chili on them.  The enchiladas I made Saturday were just plain cheese with a homemade chili gravy (note:  I loathe, hate, detest, despise and am repulsed by canned enchilada sauces).  Usually when I make cheese enchiladas, it’s because I have leftover chili to pour on top of them…and leftover chili makes a cheese enchilada extraordinary.  In fact, when I’ve had Jolly someone request enchiladas, I’ll make a recipe of my chili without beans especially for it.  A pain in the ass?  Maybe, although they’re still easier than my Chicken Molé Enchiladas (a post for another time) but my, oh, my – are they good?

Yes.  They are.

Beef and Cheese Enchiladas

serves 4 – 6

12 corn tortillas

1/3 – 1/2 cup vegetable oil

1 large yellow onion, chopped

4 cups shredded sharp cheddar cheese

1/2 recipe beef chili, without beans

Preheat the oven to 375° F.  Lightly spray a 9 x 13 glass dish with cooking spray.

In a small skillet, heat the oil – but not too hot.  You’re going to soften the tortillas, not fry them.  When hot, dip a tortilla into the oil for about 10 – 15 seconds with a pair of tongs, just enough to soften it.  Remove the tortilla with the tongs, letting the excess oil drip off.  Place the tortilla flat in the dish, place a handful of cheese down the center, sprinkle with the chopped onion and roll up, leaving the enchilada seam side down.

Repeat with the remaining 11 tortillas.  Cover with the beef chili, and sprinkle with the remaining cheese (you should have about a cup or so left) and any remaining onions.

Bake for 10 – 20 minutes until the cheese is bubbly and the enchiladas are heated through.  Serve immediately.

22 thoughts on “Beef and Cheese Enchiladas”

  1. I could actually like this. The only time I’ve ever really enjoyed Mexican food was in Mexico, but obviously I need to come to your house. Saturday works for me, how about you. Will BE make me one of his margaritas?

  2. I love this recipe. I also use this with Weenielottas. Inside the tortilla I put a hotdog and the cheese and onion. the rest is exactly the same. Kids and men expecially like this.

    On a sidenote. I have blogger. How can I add your blog to my list? I couldn’t find a button, and I am not greatly technosavvy.

  3. I think these are on my diet. Don’t you? Page bazillion of my diet says I must eat cheese enchiladas w/chili on them ….! Yum! I’m not losing any weight on my diet anyway so why am I dieting?

    Twenty Four At Hearts last blog post..He’s Horni



    Midlife – ever since I had Jan’s Mole it has become the benchmark for Mole everywhere. I keep ordering and keep hoping, but even really good Mexican restaurants always fall short and some haven’t even got a clue. Though I have found that I can ask to sample their mole before ordering it in most places. Ojeda’s in Dallas (the quintessential traditional Mexican restaurant in the big D) makes a good mole but even it doesn’t compare.

    And yes Tricia, if you get Jan to make us some Mole Enchiladas on Saturday I will not only pour you a Marnagrita, I’ll even pick you up at the airport!

    Now, back to my subtle hint chant:


  5. I always want your beef and cheese enchiladas. In fact who needs a thanksgiving day feast when we could just have enchiladas for a week!

  6. You have now made me hungry! I love enchilades and so I will have to try this recipe. I love margaritta’s to drink along with them too…yum. I look forward to seeing your recipe for the mole that your beloved is chanting for. Please share soon!!!

    Loris last blog post..A Rite of Passage

  7. We used to have a great Mexican restaurant in town here…strange little place, looked like just a little hole in the wall kind of joint, but actually quite large once you went in with fabulous food…then it changed hands, started to struggle and died. Now it’s a trendy Yaletown wannabe joint that the wannabe urban Vancouverites line up to get into…apparently the food is good. But i kinda miss the old place that gave you a tinfoil crown, free Tequila shooters and sang you naughty songs in Spanish for your birthday 😆

    thistles last blog post..Wordless Wednesday

  8. Ok, finally. I made these last night with your chili….. UMMMMMMMMM! Awesome. You are right, cheese enchiladas are MUCH better with your chili recipe. A keeper! 🙂

    Although I did miss the jalapeno peppers somehow when I made my groc list, so I’ll have to add those next time.

    Oz Girls last blog post..WASTE NOTes… Yum, Leftover Coffee!

  9. Pingback: Enchilada Sauce

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