Tamale Stuffed Chili Enchiladas

SERVINGS: 6 servings

PREP TIME: 10 minutes

TOTAL TIME: 45 minutes

INGREDIENTS

2 (15-ounce) cans HORMEL^® Chili No Beans, divided
1 (4-ounce) can chopped Hatch chilis
1/4 cup diced onions
6 saltine crackers, finely crushed
1 cup enchilada sauce, divided
6 (8-inch) flour tortillas
1 (15-ounce) can refried beans
2 cups shredded cheddar cheese, divided
2 cups shredded mozzarella cheese, divided
1 (15-ounce) can HORMEL^® Beef Tamales
Suggested toppings: Queso fresco, Mexican crema, diced white onions, diced tomatoes, chopped cilantro and sliced jalapenos

DIRECTIONS

Heat oven to 375°F.

In medium saucepan over medium heat, combine 1 can chili, chilis, onions and crushed crackers. Cook, stirring occasionally 15 to 20 minutes or until bubbly and thickened. Remove from heat.

In 12-inch cast iron skillet pour 1/2 cup enchilada sauce to cover bottom. Spread tortilla with refried beans. Top with 3 tablespoons chili mixture. Sprinkle with 1 tablespoon cheddar cheese and 1 tablespoon mozzarella cheese. Place 1 unwrapped tamale in center. Roll up and place seam side down in skillet. Repeat with remaining tortillas. Top with remaining chili mixture and remaining cheese.

Bake 20 to 30 minutes or until hot and bubbly. Serve with suggested toppings.