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Chili Enchiladas

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For filling
  Frankfurters 1 Pound, sliced thin (8 In Number)
  Onion 1 Medium, chopped to make 1/2 cup
  Garlic 1 Clove (5 gm), minced
  Salad oil 1 Tablespoon
  Chili powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Tomato sauce 8 Ounce (1 Can)
  Canned red kidney beans 1 Pound (1 Can)
For tortillas
  Refrigerated plain biscuits/Buttermilk biscuits 54 Ounce (2 Packages)
  Tomato sauce 16 Ounce (2 Cans Of 8 Ounce Each)
  Chili sauce 1 Cup (16 tbs)
  Onions 2 Large, chopped to make 1/2 cup
  Grated cheddar cheese 1⁄4 Pound (1 Cup)

1 For Filling: In a medium size frying pan,add salad oil saute frankfurters,onion,and garlic for 5 minutes or just until onion is soft.
2 Stir in chili powder, salt, tomato sauce, and beans. Simmer for 15 minutes.
3 For tortillas: Separate refrigerated biscuits; roll each out to a thin 5-inch round on lightly floured pastry cloth or board.
4 Heat griddle or a large frying pan over low heat. Bake biscuits, a few at a time for 1 to 2 minutes, or until tops are bubbly and undersides flecked with brown. Turn and bake for 1 to 2 minutes longer.
5 As each biscuit is baked, spread with a scant 1/4 cup filling; roll up and place, seam side down, in double row in a buttered baking pan, 13x9x2.
6 For topping: In a small saucepan, combine tomato sauce, chili sauce, and onions ; spoon half of the mixture evenly over filled tortillas; sprinkle with cheese. Simmer the remaining sauce, uncovered for 15 minutes, or until slightly thick.
7 Bake tortillas in a moderate oven at 350 degrees farenheit for 30 minutes, or until bubbly-hot.

8 Serve with the remaining hot sauce to spoon over.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 975 Calories from Fat 418

% Daily Value*

Total Fat 47 g71.6%

Saturated Fat 14.9 g74.7%

Trans Fat 0 g

Cholesterol 54.5 mg18.2%

Sodium 2827.4 mg117.8%

Total Carbohydrates 111 g37%

Dietary Fiber 8 g32%

Sugars 24.6 g

Protein 29 g57.3%

Vitamin A 22.3% Vitamin C 37.9%

Calcium 40.3% Iron 48.4%

*Based on a 2000 Calorie diet

Chili Enchiladas Recipe