Chili 'n' Cheese Enchiladas

Name: Chili 'n' Cheese Enchiladas
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 227 grams can tomato sauce; 454 grams can chili beans, undrained; 28 grams package chili seasoning; 6 6-inchs flour tortillas (6 inches), warmed; 237 milliliters chopped onions, divided; 227 grams jar picante sauce; 283 grams 2-1/2 cups shredded cheddar cheese; 170 grams can tomato paste; 118 milliliters water

The recipe Chili 'n' Cheese Enchiladas could satisfy your Mexican craving in about 50 minutes. For $1.59 per serving, you get Head to the store and pick up picante sauce, onions, water, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is perfect for The Super Bowl.

Instructions

In a large ovenproof skillet, cook beef and 1/2 cup onion over medium heat until the meat is no longer pink; drain. Stir in the chili seasoning, tomato sauce, tomato paste, chili beans and water. Simmer, uncovered, for 15 minutes.

Ingredients you will need

Chili Seasoning Mix

Tomato Paste

Tomato Sauce

Chili Beans

Onion

Water

Beef

Meat

Equipment you will use

Frying Pan

Meanwhile, combine 2 cups cheese and remaining onion. Divide cheese mixture evenly on the tortillas.

Ingredients you will need

Tortilla

Cheese

Onion

Roll up each tortilla and arrange, seam side down, on top of the chili mixture. Top with picante sauce and remaining cheese.

Ingredients you will need

Picante Sauce

Tortilla

Cheese

Chili Pepper

Roll

Bake at 350° for 20-25 minutes or until heated through.

Equipment you will use

Oven

Equipment

Frying Pan

Oven

Ingredients

Servings:

227grams

can tomato sauce 454grams

can chili beans, undrained 28grams

package chili seasoning 66-inchs

flour tortillas (6 inches), warmed 237milliliters

chopped onions, divided 227grams

jar picante sauce 283grams

2-1/2 cups shredded cheddar cheese 170grams

can tomato paste 118milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Twomey Cellars by Silver Oak Russian River Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 50 dollars per bottle.

Twomey Cellars by Silver Oak Russian River Pinot Noir

Our 2009 Russian River Valley Pinot Noir has a ruby color with purple highlights and a complex nose of fresh rose petals, lilacs, candied apples, sweet baking spices and a hint of peppermint. It has a rich, broad attack on the palate and notes of caramel, butterscotch and ripe, red fruit. This expressive wine has a balanced finish of fruit, spice, bright natural acidity and fine grained tannins.