Good ´n Easy Enchiladas

Good ´n Easy Enchiladas


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Nutrition Info

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    Tips & Techniques

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    Ingredients

    • TORTILLAS
    • 3/4  cup All Purpose or Self Rising Flour
    • 3/4  cup corn meal
    • 1  cup cold water
    • 1  egg
    • Shortening or cooking oil
    • FILLING
    • 1  (15-oz.) can chili
    • 1/2  cup chopped onion
    • 2 1/2  cups (10 oz.) shredded Longhorn or Cheddar cheese

    Directions

    1. 1OVEN 350°F.
    2. 2TORTILLAS: In medium mixing bowl, combine flour and corn meal. Add water and egg; beat until smooth. If necessary, add a little more water until batter is the consistency of whipping cream. In a 6-inch skillet, melt about 1 teaspoon shortening over medium high heat. Pour 1/4 cup of batter into skillet, tilting skillet to coat bottom. Cook until dry on top, about 1 1/2 minutes. Using a wide spatula, turn over and cook other side. Continue making Tortillas until all batter is used. Keep Tortillas covered with towel to keep them from drying.
    3. 3FILLING: Place 2 tablespoons of chili, 1 teaspoon onion and 2 tablespoons cheese in center of each Tortilla. Roll each Tortilla and place seam-side down in greased 10x6-inch (1 1/2-qt.) baking dish. Cover with any remaining chili, onion and cheese. Bake at 350°F. for 15 to 20 minutes until cheese melts and enchiladas are heated through.

    Categories: Course, Main Dishes, Cuisine, Mexican

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