Classic Chili Enchiladas – Yummy Recipes All Occasions

Secret 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)

  1. Dip each tortilla in hot oil, turning once to soften.
  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. Spoon about 2 tablespoons of Wick Fowler Chili down the middle of the tortilla.
  4. Sprinkle on the grated cheese and onion.
  5. Roll up and place seam down in baking dish.
  6. Cover the rolled tortillas with the remaining chili, onion and grated cheese, in that order.
  7. Bake at 350F for about 30 minutes or until cheese is melted and enchiladas are hot.

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