Tex-mex Enchiladas

Ingredients

• Servings: 15
• 2 (11.25 ounce) cans chili without beans
• 1 cup enchilada sauce
• 1/2 cup vegetable oil
• 1 tablespoon chili powder
• 15 corn tortillas
• 1 pound shredded cheddar cheese
• 1 onion, chopped

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat an oven to 350 degrees f (175 degrees c).
• mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
• heat the vegetable oil and chili powder together in a small skillet over medium heat. gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. remove with a spatula and place on a plate. immediately sprinkle about 1/4 cup cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch baking dish. repeat this process until all the tortillas are used.
• sprinkle about 2/3 of the remaining cheddar cheese over the rolled enchiladas. pour the warm chili mixture evenly over the enchiladas. scatter the remaining cheddar cheese over the layer of the chili mixture.
• bake in the preheated oven until the top is bubbling, 20 to 25 minutes.