An extracheesy easypeasy TexMex Enchilada recipe from a Mexican cook who added a Texas flair Assemble the night before and pop them in the oven the next day for a carefree meal
Prep Time
45 mins
Dificult
Medium
Servings
5
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C).
Combine chili and enchilada sauce in a small saucepan over medium-low heat. Bring to a simmer
stirring occasionally. Set aside.
Meanwhile
heat vegetable oil and chili powder in a small skillet over medium heat. Fry one tortilla until it starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup cheese and 1 tablespoon onion down center of tortilla. Roll tortilla tightly around mixture and transfer
seam-side down
to a 9x13-inch baking dish. Repeat with remaining tortillas.
Sprinkle about 2/3 of remaining cheese over rolled enchiladas. Pour warm chili mixture evenly over enchiladas. Scatter remaining cheese over chili mixture.
Bake in the preheated oven until the cheese is bubbling