How to make it

  • Directions:
  • In a skillet large enough to hold one flat tortilla, heat 2 tablespoons of oil over medium heat.
  • Lay one tortillas at a time in hot oil for 10 seconds or just until limp, adding more oil as needed.
  • Let excess oil drip back into pan and then lay tortilla on a plate covered with paper towels to absorb oil.
  • Blot slightly with additional paper towels between each addition.
  • Repeat with all 12.
  • In a 9 1/2 inch by 12 inch oven safe casserole dish, spread a very thin layer of chili over the bottom.
  • Take the first tortilla, place a 1/4 inch thick slice of cheese (should be about 1/2 inch wide) down the middle of the tortilla, side to side, sprinkle one tablespoon chopped onion over the cheese.
  • Roll up and place seam side down in the casserole dish and repeat with the remaining tortillas.
  • Slightly thin the remaining chili with water and spread over the top of the enchiladas, covering them completely.
  • Either grate some of the cheese over or add several thin slices randomly over the chili.
  • Cover completely with aluminum foil.
  • Place in 350 degree F oven for 30-45 minutes.
  • Check at 30 minutes to see if chili is bubbling and remove then if it is or continue heating another 10-15 minutes.
  • Serve with rice, refried beans, guacamole.
  • This recipe was created by my mother, Elaine Thomas, many years ago to save spending the money at El Chicos for a family of five.

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    " It was excellent "
    donman ate it and said...
    Very good recipe. ^5 :)
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