Easy Chili-Cheese Enchiladas
Recipe courtesy of Brittney Evans - Guy, Arkansas.
Fill small flour tortillas with shredded cheese and 1 tsp. of jalapeno juice. Roll them up and place in casserole dish sprayed with Pam spray. Spread canned chili over top and sprinkle with more shredded cheese. Baked at 350* for about 20-25 minutes.
Note: I'm going to try serving these topped with sour cream, chopped lettuce, tomato and onion, and a side of guacamole.
Posts
No comments:
Post a Comment