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All-American Enchiladas

Mexican.Chef's picture
  Salad oil 1 Tablespoon
  Onion 1 Small, chopped
  Green chiles 1⁄4 Cup (4 tbs), chopped
  Canned tomato sauce 15 Ounce (1 Large Can)
  Liquid hot pepper seasoning 6 Drop
  Corn tortillas 12
  Frankfurters 12
  Canned chile con carne 30 Ounce (Two 15 Ounce Cans)
  Shredded cheddar cheese/Shredded jack cheese 8 Ounce (2 Cups)

Pour oil into a wide frying pan over medium heat; add onion and saute until limp.
Stir in chiles, tomato sauce, and hot pepper seasoning; heat to simmering.
Dip each tortilla into sauce; drain briefly.
Place frankfurter on top and spoon over about 1 1/2 of the chile con came, then sprinkle with about 1 1/2 tablespoons of the cheese.
Roll tortillas and place, seam side down, in a greased 9 by 13-inch baking pan.
Pour remaining sauce over all.
Cover and bake in a 350° oven for 25 minutes.
Uncover, sprinkle with remaining cheese, and bake for 5 minutes more or until cheese is melted.

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