Ingredients:

  • 12 corn tortillas
  • 1 can (15 oz) Wolf Brand Chili with Beans
  • 1 can (10.5 oz) cream of mushroom soup
  • 2 cups shredded cheddar cheese (divided)
  • 1 cup diced onion (about one medium onion)
  • 1 cup diced bell pepper (red or green)
  • Fresh cilantro, chopped (for garnish)
  • Sour cream (for serving)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a skillet over medium heat, lightly warm each corn tortilla for about 10-15 seconds per side until they are pliable but not crispy.
  3. In a large mixing bowl, combine the Wolf Brand Chili, cream of mushroom soup, half of the shredded cheddar cheese, diced onion, and diced bell pepper. Mix well until everything is evenly combined.
  4. Spread a thin layer of the mixture on each tortilla and carefully roll them up tightly. Place seam-side down in a greased baking dish.
  5. Once all enchiladas are rolled and placed in the baking dish, pour any remaining filling mixture over the top evenly.
  6. Sprinkle remaining shredded cheddar cheese over all enchiladas.
  7. Cover with aluminum foil and bake in preheated oven for about 20 minutes; remove foil and bake an additional 10 minutes or until cheese is bubbly and slightly golden brown.
  8. Remove from the oven