Note: Prep or cook time does not include time to prepare chili. Plan accordingly.
- 4 cups Jack’s Chili (or your own favorite chili recipe)
- 2 tablespoons butter
- 2 tablespoons flour
- 1½ cups whole milk
- 2 cups shredded cheddar
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
- 2 shakes of your favorite hot sauce
- 6 8-inch flour tortillas
- 2 cups shredded jack cheese
- 2 tomatoes, seeded and diced
- ¼ cup cilantro chopped
- ¼ cup red onion minced fine
- Heat chili to hot and hold.
- Preheat oven to 425 degrees F.
- In a medium sauce pan over medium heat, melt butter and add flour. Cook over medium heat for three minutes stirring often.
- Add cold milk one third at a time, mixing each third in before you add the next. The mixture will start out thick then thin down as you add the remaining milk.
- Add cheddar, salt, pepper and hot sauce and stir. Add more milk if too thick.
- Ladle a little of the sauce in the bottom of a 9X13 pan. Lay out the six tortilla shells on your counter and divide the chili between them filling one at a time.
- Fold in each side and place seam down in the pan.
- Repeat for remaining five.
- Pour the remaining sauce over the tops of each and cover with the jack cheese.
- Bake uncovered for 30 minutes then finish under the broiler to brown the tops.
- Serve with diced tomatoes, cilantro and minced red onions on each portion.