Prep 20 mins
Cook 25 mins
My mother-in-law has been making these family favorite enchiladas since the early '60. It was their traditional Friday night supper back then. She would make some with onions, and some without since my husband did not like the onions. Their simple and good.
- 1 (40 ounce) can chili without beans, I prefer Wolf Brand Chili
- 16 -18 corn tortillas
- 1 (8 ounce) jar Cheez Whiz
- 3 cups Fritos corn chips, crushed
- 1⁄2 cup onion, chopped (can use green) (optional)
- Heat oil in skillet.
- Drop corn tortillas into hot oil one at a time, just long enough to blister on each side. (I use my tongs to turn them.) After cooking stack them on top of each other on layers of paper towels this will help absorb some of the oil.
- While you are cooking the tortillas heat chili in a saucepan on very low heat.
- After I have about 10 of the tortillas cooked I start to fill with the chili.
- Put about 3 tablespoons of chili in the tortillas, then fold the bottom up about an inch and then roll the up and place in a 9" x 13" baking dish, seam side down.
- Continue with this method until you have the desired number you want. The 40 oz. size can of Wolf Brand Chili make about 16.
- Make sure you leave enough of the chili to pour over the tortillas.
- After you top with the chili drop the Cheez Whiz by spoonfuls on top of the chili.
- Sometimes I put a spoonful of the cheese in the enchiladas. It's up to you how you want to make them. You can also add onion to the inside or on top of the enchiladas.
- Crush about 3 handfuls of the Fritos corn chip and sprinkle over the top of the enchiladas.
- Bake at 325° for about 25 minutes, just long enough to melt the cheese good and warm the chili.