"The belly rules the mind."--Spanish Proverb

Enchiladas Recipe

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This recipe for Enchiladas, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
West U Cooking Course circa 1970's
Added: Tuesday, January 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 small onion, chopped fine
3 c grated or velvetta cheese
1 15 oz can chili w/out beans (Wolf Brand)
6 corn tortillas

Directions:
Directions:
Preheat oven to 350. Place chili in skillet and warm slightly. While chili is warming, chop onion and grate cheese. When chili is warm set up an "assembly line" on the stove next to the warm chili. Chili 1st, onions 2nd, cheese 3rd. Place a flat square baking pan in front of ingredients.

Dip tortillas, one at a time, until warm and soft. Shake off excess chili. Place 1 T onion and 2 T cheese in center of tortilla and roll up. Place side by side in dish until all are used. Pour remaining chili over all evenly. Sprinkle top with rest of cheese and onions. Bake 15-20 minutes, just until hot and bubbly. Lift enchiladas out of pan with long spatula. Serve on a warm plate.

Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
30 mintues
Personal Notes:
Personal Notes:
Serve with tacos, spanish rice and guacamole. True Tex-Mex flavor.

 

 

 

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