Homemade chili is one of our menu rotation meals. Even in the summer. It’s good, they eat it, and it makes a ton for relatively cheap. I guess I should write up my recipe for our homemade chili. I’ll do that next. Who cares if I’m getting the cart before the horse?
Today though I’m going to address what we do with all those leftovers when everyone has had their second bowl of chili in as many days and are tired of it.
Ingredients
Leftover chili
Shredded cheese (whatever kind you have on hand, today we had cheddar)
Flour tortillas
Sour Cream
Directions
Preheat oven to 350 degrees. Warm your leftover chili in the microwave so that the middle of your wrap ups aren’t cold. I also warm my tortillas outside of their package for about 30 seconds in the microwave. Then scoop about a tablespoon or two of chili in a line down the center of the flour tortilla. I make my chili pretty saucy/runny so I try to drain some of the chili juice off so that the chili wrap ups are less runny, more firm. Sprinkle some cheese down the center, then carefully roll up the tortilla (much like your enchiladas) and place them seam side down in a 9 x 13 pan. I place them touching – it helps hold them together. Now here you could top them with some of the leftover chili sauce before placing in the oven, but I like my rollups a bit crunchy around the edges. Place the casserole dish uncovered in the oven for about 15 minutes until edges are just crisp. Scoop carefully onto a plate and top with sour cream. We have to eat ours with a fork instead of picking them up like burritos because they’re a tad messy, but oh so yummy and quick to serve up for lunch!
