Recipe adapted from Arnie Segovia.
Ingredients:
- 2 15 oz. cans chili with no beans (taste and adjust seasoning as necessary with smoked paprika, cayenne, cumin, chili powder, etc.), warmed
- 1 c. vegetable oil
- 12 corn tortillas
- 3 c. medium cheddar cheese, grated
- 1/2 medium white onion, diced
- Guacamole
Directions:
- Preheat Oven: Preheat oven to 300F. Spray a baking sheet with cooking spray and set aside.
- Warm the Chili: In a saucepan, add the chili and any additional seasonings and heat over medium heat until warmed.
- Fry Tortillas: Heat a 10 inch skillet over medium-high heat and then add the oil. When the oil is hot, use tongs to dip each tortilla in the oil for 5-10 seconds per side, until tortillas start to blister/bubble. Using the tongs, tilt the tortilla to allow the excess oil to drain back into the pan. Stack the oil dipped tortillas on a plate and repeat with the remaining tortillas.
- Fill Tortillas: Fill a tortilla with a large pinch of cheese, then roll the tortilla and place seam side down on the prepared baking sheet. Repeat with the remaining tortillas and nestle the enchiladas next to each other.
- Top Enchiladas: Evenly top the enchiladas with about 3/4 of the warmed chili. Reserve the remaining 1/4 of the chili for serving, if desired. Top enchiladas with remaining cheese.
- Bake Enchiladas: Spray cooking spray onto aluminum foil, and then loosely top the baking sheet with the aluminum foil, spray side down. Bake for 15 minutes. Remove from the oven and cool for 10 minutes.
- Serve: Serve 3 enchiladas per person and top with onion and guacamole.
Texas Chili Enchiladas
Ingredients
2 15 oz. cans chili with no beans (taste and adjust seasoning as necessary with smoked paprika, cayenne, cumin, chili powder, etc.), warmed
1 c. vegetable oil
12 corn tortillas
3 c. medium cheddar cheese, grated
1/2 medium white onion, diced
Guacamole
Directions
- Preheat Oven: Preheat oven to 300F. Spray a baking sheet with cooking spray and set aside.
- Warm the Chili: In a saucepan, add the chili and any additional seasonings and heat over medium heat until warmed.
- Fry Tortillas: Heat a 10 inch skillet over medium-high heat and then add the oil. When the oil is hot, use tongs to dip each tortilla in the oil for 5-10 seconds per side, until tortillas start to blister/bubble. Using the tongs, tilt the tortilla to allow the excess oil to drain back into the pan. Stack the oil dipped tortillas on a plate and repeat with the remaining tortillas.
- Fill Tortillas: Fill a tortilla with a large pinch of cheese, then roll the tortilla and place seam side down on the prepared baking sheet. Repeat with the remaining tortillas and nestle the enchiladas next to each other.
- Top Enchiladas: Evenly top the enchiladas with about 3/4 of the warmed chili. Reserve the remaining 1/4 of the chili for serving, if desired. Top enchiladas with remaining cheese.
- Bake Enchiladas: Spray cooking spray onto aluminum foil, and then loosely top the baking sheet with the aluminum foil, spray side down. Bake for 15 minutes. Remove from the oven and cool for 10 minutes.
- Serve: Serve 3 enchiladas per person and top with onion and guacamole.