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Grandma Margerita's Enchiladas

Submitted by Lorene Rangel, Nacogdoches, TX

"These were my Indian grandmother's enchiladas," writes Lorene. Chile enchiladas have been a family tradition for more than 100 years.


  • 2 pounds cheese, grated (amount and variety of your choice)
  • 1 small onion, chopped
  • 1 24-ounce can chili (we prefer Wolf brand)
  • 1 15-ounce can chili
  • 2 Tbs. chili powder
  • Water (15 oz., more or less)
  • 18 corn tortillas


Grate cheese, add onion, and mix well. Set aside. In large skillet, add both cans of chili, chili powder, and enough water to create a sauce-like consistency. Bring to a boil, then reduce to low heat. Dip tortillas in the chili mixture, two or three at a time, flattening them with a spatula. Remove when they're saturated and soft — about 15-20 seconds — and place them in a baking dish to cool slightly. Add the cheese/onion mixture to each tortilla and roll them up, packing them tightly in the baking dish. Repeat until all tortillas are filled and rolled. Pour remaining chili mix over the tortillas. If you prefer more sauce, open another can of chili, add a half-can of water, heat, and pour. Add cheese on top. Cover with foil and bake 20-25 minutes at 375 degrees, or cover with plastic wrap and microwave 4-5 minutes.