This recipe is one that I learned from my grandmother that you most likely have had when you go to a traditional “Tex-Mex” restaurant and order enchiladas.
They are super easy to make and very inexpensive.
- Corn tortillas
- Vegetable oil
- Chili powder
- Sharp Cheddar cheese (Mild or Mexican Style is fine too)
- Diced onions (Optional)
- Wolf Brand Chili – NO BEANS (15 oz. can)
- Preheat oven to 350°F while you heat up 2 tablespoons of vegetable oil in a medium sized skillet along with a tablespoon of chili powder.
- Once the oil is heated, place corn tortillas in oil (a few at a time only) and let them soak for about 5 seconds on each side, maybe less depending on how hot the oil is. You want to place them in quick and flip them just so they can become soft and easy to roll. Place the drenched tortillas on a plate to stack. Once you have the desired amount, set aside and let them cool.
- Once tortillas are cooled, take each one and place onions (if you are using) and cheese and roll them up as tight as you can. Do this until you fill up the casserole dish.
- Once casserole dish is full of enchiladas, take the can of Wolf Brand Chili and heat it in a medium sauce pan for a few minutes. Make sure to stir. After it is heated you will pour the chili on top of your enchiladas and spread evenly.
- After you have covered your enchiladas with chili, you can sprinkle more onion on top if you desire but if not, add cheese on top.
- Bake in the oven for 30 minutes and enjoy!
From my kitchen to yours,