Tex-Mex Enchiladas
Yield
servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| ½ | pound |
american cheese
grated |
|
| 1 | large |
onions
chopped |
|
| 1 | can |
chili, canned
with beef, no beans, large |
* |
| 1 | x |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 226.8 | g |
american cheese
grated |
|
| 1 | large |
onions
chopped |
|
| 1 | can |
chili, canned
with beef, no beans, large |
* |
| 1 | x |
vegetable oil
|
*
|
Directions
Warning, this is definitely NOT low-fat chow! This recipe calls for American cheese. For Tex-Mex enchiladas no other cheese will do. American cheese has just the right salty flavor and melts to a great gooey consistency.
Add just enough vegetable oil to a frying pan to cover the bottom and heat over medium flame.
Fry the tortillas in the oil just enough to heat and soften them.
If the oil is too hot, or if you fry them too long, they will turn hard and crisp and you won't be able to roll them. A few seconds on each side is usually enough.
Stack on a plate covered with a paper towel.
Sprinkle some cheese and grated onion on a tortilla and carefully roll into a tube.
Lay in a casserole dish with the seam side down.
Continue until all the tortillas are filled.
In a saucepan, heat the can of chili and pour evenly over the top of the filled tortillas.
Bake in a 350℉ (180℃) F oven until the enchiladas are heated through and the chili is starting to bubble.
Sprinkle remaining grated cheese on top and return to oven until the cheese melts.
Serve with Mexican rice and refried beans.
