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Tex-Mex Enchiladas
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Enhchiladas made with authentic Chihuahua roots, featuring canned chili for a flavorful sauce. Ready to enjoy immediately or save for a convenient future meal.
Ingredients:
  • 2 (11.25 ounce) cans chili without beans
  • 1 cup enchilada sauce
  • 0.5 cup vegetable oil
  • 15 corn tortillas
  • 1 pound shredded Cheddar cheese
Instructions:
  • Preheat your oven to 350°F (175°C).
  • Combine the chili and enchilada sauce in a small saucepan and simmer over medium-low heat, stirring occasionally.
  • In a small skillet over medium heat, combine vegetable oil and chili powder. Place a tortilla in the mixture and cook until it starts to puff. Remove from skillet and transfer to a plate. Quickly add 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla. Roll it tightly around the filling and place seam-side down in a 9x13-inch baking dish. Repeat with remaining tortillas.
  • Sprinkle most of the Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over them. Scatter the rest of the Cheddar cheese over the top.
  • Bake in the hot oven until the top bubbles, about 20-25 minutes.

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