I’m a Texas girl, born and raised, so naturally I’m going to have a good amount of Tex-Mex recipes under my belt. I got the idea for this recipe from a former co-worker, but decided to add my own twist to it with things I already had in my pantry and fridge. (Warning, this recipe is in no way, shape, or form remotely healthy… but Texas comfort food rarely is.)


  • 2 (15oz) cans of Wolf brand chili (no beans)
  • 1 small package of white corn tortillas
  • 1 C shredded shop cheddar cheese
  • 8 oz. cream cheese
  • 2 lbs lean ground beef
  • 1 small onion, chopped
  • 1 (1.25oz) package taco seasoning
  • 1/4 C water


Start off by browning your ground beef in a skillet (medium heat) with your chopped onions. Once the meat is mostly cooked, add the taco seasoning and 1/4 C water. Drain juices (keep these) and set aside to cool.

Lay out a large cutting board with several tortillas on top. With a slotted spoon, scoop out a level spoonful into the tortilla and roll up. Place each filled tortilla tightly together in a large glass baking dish until full.

Take your left over juices that you drained from the ground beef and place back in the skillet over a med-low heat. Add cream cheese and stir until completely melted before adding your cans of chili.


Pour the sauce over your enchiladas in the glass baking dish and top off with shredded cheese.

Bake at 350 F for about 20 minutes. Serve and enjoy with a taco salad or black beans. If you have other side dish suggestions, feel free to drop them in the comments below!

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