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The tortillas need to be softened before they are filled, rolled, and baked by gently frying in a little oil to improve the flavor of the tortillas. If you don't want to do that, you can simply place them in a tortilla warmer and heat for a few seconds in the microwave instead to soften them for rolling. Of course, you simply must serve these with refried beans and Spanish flavored rice ;-)
Heat the olive oil in medium saucepan over medium heat and saute until the onion and garlic until tender then season with salt, pepper, chili powder, and cumin. Add the fire roasted tomatoes and chicken broth, reduce heat to low and simmer, covered, for 10 minutes.
Meanwhile, soften the tortillas in a large skillet with the vegetable oil on high by placing a tortilla for 2 to 3 seconds, then lift up the tortilla with a spatula, add another tortilla underneath, cooking the second tortilla for 2 to 3 seconds, then lifting both tortillas, and adding another tortilla underneath repeating this process with all the tortillas. Add a little more oil if needed until all the tortillas have been heated. Once this is done, remove the skillet from the heat and cover to keep warm.
Mix the green onions, cilantro, and 3 cups of the cheese, equally fill each softened tortilla with the cheese mixture, roll up, set the rolled tortillas in a row in the baking dish. Ladle the sauce evenly over the dish, sprinkle with the remaining cheese, and bake until bubbly and lightly browned on top, about 10 to 15 minutes.
Serve with shredded vinegar drizzled lettuce and sour cream on the side along with beans and rice.
In a skillet large enough to hold one flat tortilla, heat 2 Tbsp. of oil over medium heat.
Lay one tortilla 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 oil. Blot slightly with additional paper towels between each addition. Repeat with all 12.
In a 9 1/2 x12 inch oven safe casserole dish, spread a very thin layer of chili over the bottom. Take the first tortilla and place a 1/4 inch thick slice of the cheese (should be about 1/2 inch wide) down the middle of the tortilla, side to side. Sprinkle one Tbsp. finely chopped onion over the cheese. 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, covering them completely. 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, salsa, sour cream, jalapenos - any or all.
Source: This recipe was created by my mother, Elaine, many years ago to save spending the money at El Chicos for a family of five. This was before the days of Copy Cat, but that's what it is, only better than theirs.
By Lynn Thomas from Conway, AR
Pour 1/2 can cream of chicken and 1/2 can of cream of celery into a bowl with the diced onion and 1/2 of the package of shredded cheese. Microwave until it is melted and stir. Mix chicken together with the microwaved portion.
Preheat the oven to 350 degrees F. Lightly grease an 8x11 baking dish, or bigger. Brown the ground beef, taco seasoning, water and simmer for 10 minutes.
Saute' onion and pepper in small amount of margarine in skillet until tender. Soften tortillas over steam from vegetables. Place 1 spoonful soup, 1 spoonful vegetables and 2 spoonfuls cheese in each tortilla. Roll tortillas to enclose filling.
Layer 2 Tbsp. cream cheese, 2 Tbsp. refried beans, sprinkle of tomatoes, shredded cheese, and minced onions. Bake at 350 degrees F for about 20 minutes or freeze for serving later.