You are here

Chili Enchiladas's picture
For filling
  Frankfurters 1 Pound, sliced thin
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  Vegetable oil 1 Tablespoon
  Chili powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Canned tomato sauce 8 Ounce (1 Can)
  Canned red kidney beans 1 Pound, drained (1 Can)
  Tortillas 1 Can (10 oz)
For topping
  Canned tomato sauce 16 Ounce (2 Can, 8 Ounce Each)
  Chili sauce 1 Cup (16 tbs)
  Onions 2 Large, chopped
  Shredded cheddar cheese 1 Cup (16 tbs)

1. Make filling: Saute frankfurters, onion and garlic in vegetable oil in medium-size skillet 5 minutes, or just until onion is soft. Stir in chili powder, salt, tomato sauce and beans. Simmer 15 minutes.
2. Prepare tortillas: Heat griddle or large skillet over low heat. Grill tortillas, one at a time, 1 minute; turn; grill 1 minute longer. As each is baked, spread with scant 1/4 cup filling; roll up and place, seam-side down, in double row in a buttered, 13x9x2-inch pan.
3. Make topping: Combine the tomato sauce, chili sauce and onions in small saucepan; spoon half of mixture evenly over filled tortillas; sprinkle with cheese. Simmer remaining sauce, uncovered, 15 minutes, or until slightly thick.
4. Bake in moderate oven (350°) for 30 minutes, or until bubbly. Serve with remaining hot sauce to spoon over.

Recipe Summary

Difficulty Level: 
Preparation Time: 
7 Minutes
Cook Time: 
30 Minutes
Ready In: 
37 Minutes

Rate It

Your rating: None
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 700 Calories from Fat 327

% Daily Value*

Total Fat 36 g55.6%

Saturated Fat 14.9 g74.3%

Trans Fat 0 g

Cholesterol 84.1 mg28%

Sodium 2482.3 mg103.4%

Total Carbohydrates 66 g22%

Dietary Fiber 14.6 g58.6%

Sugars 17.5 g

Protein 30 g60.9%

Vitamin A 32.4% Vitamin C 46.9%

Calcium 52.7% Iron 42.7%

*Based on a 2000 Calorie diet


Chili Enchiladas Recipe