How to make it

  • Heat the chili powder and 2-3 T. veg. oil in large skillet over low heat for 3-4 minutes.
  • Add salt and tomato sauce and simmer for 10-15 min.
  • Stir in water and mix cheese and onion in a bowl.
  • Heat 1/2 C. vegetable oil in small skillet and dip tortilla quickly in a shallow dish filled with lukewarm water, then in heated oil and finally in the chili sauce.
  • Spoon about 2 T. of the cheese mixture onto the tortilla and roll up.
  • Place in a 9X13" baking dish. Repeat the process with the remaining tortillas.
  • Spoon any remaining chili sauce over the enchiladas and spinkle with the remaining cheese mixture.
  • Bake at ~400 for 15 minutes.
  • You may prepare the enchiladas and chill, covered w/plastic wrap until ready to serve, letting the enchiladas come to room tempertature before baking.

Reviews & Comments 3

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    " It was excellent "
    trigger ate it and said...
    I omitted the water bath an they came out perfect.

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  • saavedra 10 years ago
    Oh I was confused too...when first I made this recipe Krumkake, yes it states:" Dip 1 tortilla quickly in a shallow dish filled w/lukewarm water, then in the heated vegetable oil and finally in the chili sauce."

    I found it very confusing and if you want you can skip- lightly frying tortilla- as I have and can't say it made a difference. I have an A+ written on this recipe but it is definately a bit time consuming and messy to make, but well worth it.

    I don't think a beginner cook would enjoy making this recipe.

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  • krumkake 10 years ago
    Hey saavedra - question...I'm not sure I'm understanding the instructions, and I would love to make these. You dip the tortilla in water first and then into the hot oil? Doesn't that cause a lot of splattering when the water and oil mix? I'm thinking I'm just not following brain IS a bit fried this afternoon!!
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