May 17, 2010
Recipe inspired by Suzanne Hammond
2 cans Hormel chili (or any brand you like)
2 regular size cans Red enchilada sauce
24-30 corn tortillas
Shredded cheese (I used Mexican blend about 5 cups) (save a cup or two for the top)
Put both cans of chili and both cans of enchilada sauce in a sauce pan and heat through.
While this is warming you can start preparing the tortillas. Bring about 2” of oil up to temp in a small skillet and place each tortilla in the hot oil for about 3-5 seconds until it becomes tender. Do not leave longer than this, or the tortilla will become crisp. Do them one at a time, and layer them between paper towels to drain. Once all tortillas are done you can start preparing the enchiladas. Put some of the sauce on the bottom of the pan to avoid sticking. Next, one by one you will put a few TBLS of cheese into each tortilla and roll it. Place them side by side in the pan until the entire pan is full. You may need to add more or less depending on how big you make each one. Once the entire pan is full, then you can pour the rest of the chili sauce over the top, making sure it gets down in between the enchiladas and around the edges. Cover with remaining cheese. Bake covered at 400 for about 30-45 minutes. Let rest 5-10 minutes before serving. Serve with shredded lettuce, tomato and sour cream.
*** you can also add shredded chicken, beef and or onion to the mixture!