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