- 2 (11.25 ounce) cans chili without beans
- 1 cup enchilada sauce
- 1/2 cup vegetable oil
- 1 tablespoon chili powder
- 15 corn tortillas
- 1 pound shredded Cheddar cheese
- 1 onion, chopped
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
- Heat the vegetable oil and chili powder together in a small skillet over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch baking dish. Repeat this process until all the tortillas are used.
- Sprinkle about 2/3 of the remaining Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining Cheddar cheese over the layer of the chili mixture.
- Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.
03/13/2017
recipepes.com
tex-mex enchiladas, recipe
PT15M
PT1H
5
455 calories
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