| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
American |
Tex-, Mex |
4 |
Servings |
INGREDIENTS
| 1 |
|
Batch Matt's big-time eatin' chili |
| 1 |
c |
Vegetable oil |
| 8 |
|
Corn tortillas |
| 2 |
c |
Shredded longhorn cheddar; monterey jack, or american cheese |
| 1 |
c |
Finely chopped onions |
INSTRUCTIONS
After you've made the chili, preheat the oven to 350°. Heat the oil in a
skillet on medium heat. With tongs, carefully swipe each tortilla through
the grease, no more than 2 seconds. Drag the tortilla over the side of the
skillet, removing the excess grease, and stack the tortillas on a warm
plate. One by one, dip the tortillas into the chili and stack them again on
the plate.
Fill the center of all 8 tortillas with some of the cheese and onions.
Spread the fillings from end to end, then tightly roll up each tortilla.
Arrange the enchiladas in a 12-inch oven-proof dish. Spread the rest of the
chili over the tortillas, and sprinkle more cheese on top. Bake the
enchiladas for 10 to 15 minutes, until the cheese is completely melted.
Serve right away.
Recipe by: From Matt Martinez's Culinary Frontier - A Real Texas Cookb
Posted to MC-Recipe Digest by c4@groupz.net on Feb 11, 1998
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