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    You are in: Home / Recipes / Wick Fowler's Classic Chili Enchiladas (12 Enchiladas) Recipe
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    Wick Fowler's Classic Chili Enchiladas (12 Enchiladas)

    Wick Fowler's Classic Chili Enchiladas (12 Enchiladas). Photo by lazyme

    1/1 Photo of Wick Fowler's Classic Chili Enchiladas (12 Enchiladas)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    OneEyeJack's Note:

    I am a Wick Fowler chili head, but after I made these enchiladas tonight with my left over chile, I am now a Wick Fowler enchilada head too. You normally get those watered down enchiladas, but these are different.These are awesome with the thicker chili, cheese and additional onion. Make the chili the day before, then reheat the chili in the microwave a little the day you make the enchiladas so it spoons easily and go for a real treat and keeper. My favorite enchilada recipe was just replaced with this one tonight!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Dip each tortilla in hot oil, turning once to soften.
    2. 2
      Blot on paper towels. (I did not use the cooking oil to soften the corn tortillas, I wrapped all 12 in a paper towel, sprinkled water on the paper towel, and put them in the microwave for a minute.).
    3. 3
      Spoon about 2 tablespoons of Wick Fowler Chili down the middle of the tortilla.
    4. 4
      Sprinkle on the grated cheese and onion.
    5. 5
      Roll up and place seam down in baking dish.
    6. 6
      Cover the rolled tortillas with the remaining chili, onion and grated cheese, in that order.
    7. 7
      Bake at 350F for about 30 minutes or until cheese is melted and enchiladas are hot.

    Ratings & Reviews:

    • on April 10, 2013

      45

      I made these for lunch today, however I did divide the recipe in half for just hubby and myself. I used a 11x7 pan. I used a can of Hormel chili, since I could not find Wick Fowlers brand at our local grocery. Even thogh I only hade half the recipe, I still used almost the entire can of chili. I also used a Mexican blend cheese. These were very good. I've never had a chili enchilada before, so thank you for posting this. I'm sure I will try these again in the future. (Made for PAC - Spring 2013)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 21, 2009

      55

      These are great!!!! Simple and very filling and tasty! I used Nalley's Hot Chili, a Mexican 4-cheese blend, and nuked the tortillas for about 10 seconds before filling and rolling instead of using the oil. Thanks 2Jacks for a great simple meal! Made for Fall PAC 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Wick Fowler's Classic Chili Enchiladas (12 Enchiladas)

    Serving Size: 1 (170 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 513.0
     
    Calories from Fat 240
    46%
    Total Fat 26.6 g
    41%
    Saturated Fat 14.7 g
    73%
    Cholesterol 77.5 mg
    25%
    Sodium 943.1 mg
    39%
    Total Carbohydrate 47.6 g
    15%
    Dietary Fiber 9.5 g
    38%
    Sugars 3.2 g
    12%
    Protein 24.4 g
    48%

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