Mom’s Homemade Enchiladas


I received an email from my Mom & Dad this week; just the usual “how are you doing?” and what’s going on with them.  Mom made enchiladas Sunday for Dad and my sister and nephew.  They all sat around enjoying the cheesy goodness and talked about how I loved Mom’s enchiladas.  They said it was too bad I couldn’t be there to enjoy dinner with them.

Lightbulb!  New blog post!  I immediately replied and asked her to send me the recipe.  If I couldn’t be there to enjoy enchiladas with them, I would have to make it myself.  Chef Daman posted recently about comfort food and homemade enchiladas is one of my Mom’s dishes that reminds me of comfort food.

Of course, as most Mothers or Grandmothers would, she replied and said there isn’t really a recipe.  She just starts with a really thick chili and builds the enchiladas in a casserole dish, finishing it off in the oven.  So here is my spin on Mom’s Homemade Enchiladas.

You can use your favorite recipe for chili; turkey, ground beef, ground chuck, or even make it vegetarian.

Chop up a small onion and two cloves of garlic…

And throw them in a large pot on medium high with a splash of olive oil.  Stir them around and let them sweat.

Once the onions and garlic cook for a couple of minutes and soften up, add one and a half pounds of ground turkey, or whatever meat you want… or omit the meat altogether!

If you do decide to add meat, break it up a bit so it will cook evenly.

When the meat begins to brown, sprinkle on some chili powder, just to give it a bit more color.


Usually I add tomato sauce to my chili to make it more like a soup but for this recipe I wanted to keep it thick.

You’ll need a large can of crushed tomatoes, a can of hot chili beans, a can of kidney beans, and a packet of hot chili seasoning.  I like mine spicy!

Once the meat is browned, add the packet of chili seasoning mix and stir it in really good.

Stir in the can of crushed tomatoes.

Rinse and drain the kidney beans and add them in the pot,

along with the can of chili beans, sauce and all!

Mix well, cover and then simmer for about 10 minutes while you pre-heat your oven to 350 degrees.

Spray a casserole dish with non-stick cooking spray.  Since we’re not really “baking”, I just used an olive oil spray rather than an actual baking spray that contains flour.

Pour just a little bit of the chili into the bottom of the casserole dish.

And spread it out evenly.  I did this just so the flour tortillas that go in next didn’t burn to the bottom of the dish.

Lay in two medium- to large-sized flour tortillas.  You can use corn tortillas, which is more traditional for “enchiladas” but Mom always used flour tortillas so that’s what I used!

Scoop in about half of the chili,

Spreading it evenly over the tortillas.

Now layer in slices of American cheese…

Six slices usually does it for a layer!

Pour in just a little more chili over the cheese slices,

and repeat the process again for another layer using up the rest of the chili, leaving six more cheese slices exposed on the top.

Place the casserole dish in the oven for 30 minutes, or until the cheese starts to brown and the chili is bubbly.

Tip:  For this post, I used fat-free American cheese slices.  If I were to do this again, I would use full-fat cheese slices, or even Velveeta slices because they melt better and become ooey-gooey and yummy!

After 30 minutes, remove from the oven and let the dish stand for about five or ten minutes so that it firms up a bit.

Then serve it up and enjoy!

It turned out pretty good, but I still think I like Mom’s the best!

Chef Rob

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