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Chili Enchiladas

Chef.at.Home's picture
Ingredients
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)
Directions

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: 
Medium
Method: 
Baked
Ingredient: 
Chili
Preparation Time: 
7 Minutes
Cook Time: 
30 Minutes
Ready In: 
37 Minutes

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