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Tuesday, April 26, 2011

Cheese Enchiladas

This is how we make enchiladas in my family.

Corn Tortillas
Chili Powder
Vegetable Oil
Shredded Cheese
Diced Onion
1 can of chili (your choice)

Take slightly stale corn tortillas and dip them briefly in a mixture of chili powder and water, the amounts are at your discretion but the water should have turned red from chili powder. Meanwhile pour an inch or two of oil into a small frying pan (just greater than the diameter of your corn tortillas. Set the oil on medium high heat. Make sure you "shake off" the tortillas a bit before you dip them in the oil and submerge them until the tortilla is fried and slightly crispy. Place the tortilla in a 9 x 13 pan and fill with cheese and onions, roll up and place seam side down in the pan. Keep adding tortillas until the pan is full. Take your canned chili (or an equal amount of homemade) and mix it with the leftover chili water and pour it over all of the enchiladas and then top that with cheese and bake at 350 degrees until it is all bubbly and hot. What works really well here (and I am not even kidding) is a small can of that cheap hot dog chili that is merely texturized vegetable protein and beef fat mixed together ("it's a beef process"). But you can ladle over some homemade chili or a can of vegetarian chili whatever you have on hand.

We generally serve this with some rice, a green salad, and some sauteed zucchini.

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