Wick Fowler's Classic Chili Enchiladas (12 Enchiladas)
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photo by lazyme
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- Ready In:
- 45mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 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
- 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.
Questions & Replies
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Reviews
-
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)
RECIPE SUBMITTED BY
OneEyeJack
Houston, TX