An extra-cheesy, easy-peasy Tex-Mex Enchilada recipe from a Mexican cook who added a Texas flair. Assemble the night before and pop them in the oven the next day for a carefree meal.
Ingredients
- 2 cans chili without beans , 11.25 ounce
- 1 cup enchilada sauce
- 0.5 cups vegetable oil
- 1 tablespoon chili powder
- 15 medium corn tortillas
- 1 pound shredded Cheddar cheese
- 1 onion , chopped
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Combine chili and enchilada sauce in a small saucepan over medium-low heat. Bring to a simmer, stirring occasionally. Set aside.
-
3
Meanwhile, heat vegetable oil and chili powder in a small skillet over medium heat. Fry one tortilla until it starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup cheese and 1 tablespoon onion down center of tortilla. Roll tortilla tightly around mixture and transfer, seam-side down, to a 9x13-inch baking dish. Repeat with remaining tortillas.
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4
Sprinkle about 2/3 of remaining cheese over rolled enchiladas. Pour warm chili mixture evenly over enchiladas. Scatter remaining cheese over chili mixture.
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5
Bake in the preheated oven until the cheese is bubbling, 20 to 25 minutes.
Nutrition Facts
Per serving
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