Cheesy Tex-Mex Enchiladas

Name: Cheesy Tex-Mex Enchiladas
Total time: 45 min
Yield: 4
Ingredients: 2 (11.25 oz) cans chili without beans; 1 cup enchilada sauce; 1/2 cup vegetable oil; 1 tbsp chili powder; 15 corn tortillas; 450 g shredded Cheddar cheese; 1 onion, chopped

Experience a delightful fusion of Mexican and Texan flavors with these extra cheesy enchiladas. Prep them the night before for an easy, comforting meal in no time.

Recipe Info

Prep Time

45 min

Difficulty

Easy

Servings

Nutrition

calories933kcal

carbohydrates69g

fat59g

protein35g

Dinner Tex Mex Tex-Mex

Ingredients

2 (11.25 oz) cans chili without beans

1 cup enchilada sauce

1/2 cup vegetable oil

1 tbsp chili powder

15 corn tortillas

450 g shredded Cheddar cheese

1 onion, chopped

Directions

Preheat the oven to 180°C (350°F).

In a small saucepan over medium-low heat, combine chili and enchilada sauce. Bring to a simmer, stirring occasionally. Set aside.

Meanwhile, in a small skillet over medium heat, warm up vegetable oil and chili powder. Fry one tortilla until it starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup cheese and 1 tablespoon onion down the center of the tortilla. Roll the tortilla tightly around the mixture and transfer, seam-side down, to a 28x20 cm (9x13-inch) baking dish. Repeat with the remaining tortillas.

Sprinkle about two-thirds of the remaining cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining cheese over the chili mixture.

Bake in the preheated oven until the cheese is bubbling, 20 to 25 minutes.