My brothers love these enchiladas and I try to make them for special occassions! I threw some ingredients together and this is what I came up with. We could not find anyone who made them like this so, it is my job, now. I love it!
- 1 -6 oz. can(s)
- low sodium v8 juice
- 1 -10 oz can(s)
- old elpaso green enchilada sauce
- 1 -15 oz can(s)
- hormel chili ( no beans )
- 1 medium
- onion finely chopped
- 2 -16 oz
- mexican blend shredded cheese
- white corn tortillas
- 4 Tbsp
- cooking oil
- 9x13 inch pan sprayed with pam
- shredded lettuce
1mix v8, enchilada sauce and Hormel chili in medium sauce pan. Bring just to a boil, stir, cover and remove from heat.
2chop onions and set aside. Put cheese in a bowl and set aside.
3lightly fry tortillas in hot frying pan with a small amount of oil, turning once. Tortillas will puff up when ready to turn. Usually about 5-10 seconds. Then about 5 seconds and remove to drain on paper towels. Fry all tortillas.
4Take a fried tortilla, add 1/4-1/2 cup cheese and a tsp. onions down middle of each tortilla and roll tortilla. Place each tortilla, side by side, in a 9x13 inch pan. It will hold 12 enchiladas.
5Stir enchilada sauce you made earlier and pour over rolled enchiladas. Top with remaining cheese and onions. Put in pre-heated 350 degree oven for 15 minutes or until bubbly. Serve with shredded lettuce on the side or on top of enchiladas
6You may have some extra sauce left over. It freezes well.