Prep 15 mins
Cook 25 mins
My dad made these for us when we were kids, and it's remained a family favorite. Several years ago I made it for friends from out of state, one of whom said it was incredible but heavy, hence the name "Bricks." If you're looking for traditional Tex-Mex, real enchiladas, this is not the recipe for you. Yes, it's a heart attack on a plate. But what a wonderful way to go...
- 3 (12 ounce) cans chili without beans (Wolf Brand is best)
- 12 corn tortillas, white
- 1 lb ground beef
- vegetable oil
- 2 cups sharp cheddar cheese, shredded
- 3 tablespoons picante sauce, hot
- 1 white onion, finely chopped
- 1 teaspoon Worcestershire sauce
- About the chili: Wolf Brand isn't available everywhere, but you can order it online, and it beats other brands by a mile. If you absolutely must use another brand, go with Hormel, a distant second.
- In small skillet, heat oil (about 1" deep so you can submerge tortillas is it later). In large skillet, brown meat.
- When meat is fully cooked, add 2 cans chili to it.
- Mix in picante & Worcestershire until well combined. Set aside.
- Preheat oven to 350°F.
- Using tongs, drop one corn tortilla in heated oil until softened (about 5-10 seconds).
- Remove from oil and place in 9x13 baking dish.
- Spoon generous amount of chili mixture down center of tortilla, top with cheddar, and roll it up. Place seam side down in baking dish.
- Repeat until dish is filled.
- Heat remaining can of chili and pour over top.
- Sprinkle remaining cheese on top and bake 20-25 minutes.
- Top with onion & serve.