Wolf Brand Chili Tex-Mex Enchiladas
Being Texan chili is second nature to us. Yes, even to a Mexican-American, I’m still Texan and we definitely partake! It’s pretty funny because the hubs will not eat chili dogs unless they are made with Wolf Brand Chili. When we are stationed outside of Texas we jump through hoops to find our favorite chili or my mom will send us some! I know.. that’s a little out there, but you like what you like you know. I received a gift pack from Wolf Brand Chili that included three cans of chili, (Original, Mild & Hot) a super cute Texas-shaped bamboo cutting board, Wolf Brand Chili coasters, an amazing Texas flag apron, and a beautiful set of four soup bowls.
One of the recipes that I was excited to try the Cheesy Enchiladas from the Wolf Brand Chili website. My mom used to make a similar recipe of enchiladas! I made two sets of enchiladas. One non-spicy set for the boys and one full-on with green chilies, tomatoes and I added onions and the “HOT” can Wolf Brand Chili. I’ve added the recipe I used for the non-spicy enchiladas; that is the recipe my mom uses on hers. For the spicy, you just add the green chilies, tomatoes, and onions with the Hot Wolf Brand Chili.
A look at my prep station:
- 2 cups shredded Cheddar and Monterey Jack cheese blend
- 1 can (19 oz each) Wolf Brand® Chili, divided
- 1 can of red enchilada sauce
- 12 corn tortillas (6 inch), lightly fried in oil
- 1lb of ground meat (optional)
- Preheat oven to 375°F. Pour 1/4 of a cup of the enchilada sauce into the 11×7-inch glass baking dish; set aside.
- Get cheese and chili ready in bowls set aside in an assembly line style.
- In 1/4 cup of oil, lightly fry your corn tortillas and place on plate while you fry up each of the tortillas.
- Once you are done frying the tortillas you’ll begin prepping your enchiladas.
- Spoon 1 tablespoon of chili and 1 tablespoon of cheese onto each tortilla. *If you choose to add ground beef, this is the step where you would add it.
- Roll up and place seam-side down in baking dish.
- Combine remaining chili with 1 tablespoon of water; smother over the top of enchiladas and pour the remaining can of enchilada sauce as well.
- Sprinkle remaining cheese and cover with foil.
- Bake 25 minutes or until enchiladas are hot and cheese is melted.
- Remove foil and bake 10 minutes more to brown cheese.
- *If you use a smaller dish you can cook in micowave for quicker meal.
This is the precooked look:
Read the fabulous Fun Facts About Chili! I am loving how hearty and delicious the chili is now. There’s nothing like a meaty and hearty bowl of chili on a cold Texas day! That’s a Texas favorite when it gets cold. That’s how we Texans love our chili! It’s not just enchiladas in our house. As I mentioned before we make mean Chili dogs with Wolf Brand Chili!! Makes my mouth water! LOL and who can not enjoy a delicious Frito pie while watching Friday night lights -Texas High School Football baby!
What do you know about Wolf Brand Chili? Here’s some awesome facts: Wolf Brand Chili puts a true taste of Texas in every can. A Texas ranch cook and Lyman T. Davis developed the original Wolf Brand Chili recipe in 1895, and for over 100 years the Wolf Brand’s unique blend of seasonings and good hearty beef has delivered authentic chili taste. Wolf Brand Chili has always been great, and now it’s thicker and heartier, just the way Texans like it.