Recipe by OneEyeJack
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!
Top Review by rosie316
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)
- 12 corn tortillas
- cooking oil
- 2 cups cheddar cheese, grated
- 1⁄2 cup onion, chopped
- 1 (15 ounce) can chili (I prefer Wick Fowler's 2-Alarm Chili, prepared)
Directions See How It's Made
- Dip each tortilla in hot oil, turning once to soften.
- 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.).
- Spoon about 2 tablespoons of Wick Fowler Chili down the middle of the tortilla.
- Sprinkle on the grated cheese and onion.
- Roll up and place seam down in baking dish.
- Cover the rolled tortillas with the remaining chili, onion and grated cheese, in that order.
- Bake at 350F for about 30 minutes or until cheese is melted and enchiladas are hot.