These are similar to what you get on the enchilada dinner at El Chico, but way better.
In a skillet large enough to hold one flat tortilla, heat the 2 tablespoons of oil over medium heat.
Lay one tortillas at a time in hot oil for 10 seconds or just until limp, adding more oil as needed. Let excess oil drip back into pan and then lay tortilla on a plate covered with paper towels to absorb more oil. Blot slightly with additional paper towels between each addition. Repeat with all 12.
In a 9 1/2 inch by 12 inch oven safe casserole dish, spread a very thin layer of chili over the bottom. Take the first tortilla, place a 1/4 inch thick slice of cheese (should be about 1/2 inch wide) down the center of the tortilla, side to side, sprinkle with one tablespoon chopped onion. Roll up and place seam side down in the casserole dish and repeat with the remaining tortillas. Slightly thin the remaining chili with water and spread over the top of the enchiladas. Either grate some of the cheese over or add several thin slices randomly over the chili. Cover completely with aluminum foil.
Place in 350 degree F. oven for 30-45 minutes. Check at 30 minutes to see if chili is bubbling and remove then if it is or continue heating another 10-15 minutes. Serve with rice, refried beans, guacamole and chips.
|Time:||30 Minutes Preparation Time|
30-45 Minutes Cooking Time
Source: Recipe came from my mother, Elaine
By Lynnt from Conway, AR
Did I read right that this calls for a forty ounce can of chili? That seems so big.
Sounds delicious, though! I really like me some Wolf brand chili! Found a deal at a dent/bent place for 15 ounce cans of Wolf with no beans for I think it was 69 cents, and they weren't bent or dent!
Tried these last week, scaling back the recipe to a little more than half and using 1 and a half 15 ounce cans of Wolf Chili. It was fantastic. even better the next day, actually, and best of all when topped with a little bit of canned nacho cheese sauce.
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