Ingredients:

  • 8 corn tortillas (8-inch size)
  • 2 cups (500g) Wolf Brand Chili
  • 1 cup (115g) shredded cheddar cheese
  • 1 cup (115g) shredded Monterey Jack cheese
  • 1 tablespoon (15ml) olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz/425g) tomato sauce
  • 1 cup (240ml) vegetable broth
  • 1 teaspoon (5g) ground cumin
  • 1 teaspoon (5g) chili powder
  • ½ teaspoon (2g) salt
  • ¼ teaspoon (1g) black pepper

Instructions:

  1. Heat olive oil in a saucepan over medium heat. Sauté onions until translucent (about 5 minutes).
  2. Add minced garlic, cook for 1 minute more.
  3. Stir in tomato sauce, vegetable broth, cumin, chili powder, salt, and pepper. Simmer for 10 minutes.
  4. In a skillet, warm tortillas one at a time until pliable (about 30 seconds each).
  5. Spoon about ⅓ cup of Wolf Brand Chili onto each tortilla. Sprinkle with cheese (about 2 tablespoons). Roll tortillas tightly and place seam-side down in a baking dish.
  6. Pour enchilada sauce evenly over the rolled tortillas. Sprinkle extra cheddar and Monterey Jack cheese on top.
  7. Preheat the oven to 350°F (175°C). Bake for 20 minutes or until the cheese is bubbly and golden.
  8. Allow to cool for a few minutes before serving. Garnish with fresh cilantro or green onions if desired.