MY SCRUMCHIOUS ENCHALIDAS
By
MaryLou Dean BRENNAN
@mlbrennan
1
HAVE BEEN FIXING THESE ENCHALIDAS FOR YEARS.. ONE OF MY FAMILIES FAVORITES. LEARNED THIS MANY YEARS AGO IN SAN ANTONIO TEX.
Rating:
★★★★★ 1 vote
Serves:
8
Prep:
1 Hr
Cook:
30 Min
Method:
Bake
Ingredients
- 1 OR 2 CAN
- enchalida sauce or oil
- 1 PKG
- corn tortillas
- SM BOWL
- chopped onions
- SM BOWL
- shredded mild chedder cheese
- 1 OR 2 LBS
- hamburger
- 1 OR 2 PKG
- chili-o-mix by mc cormic
- garlic powder
- salt and pepper
- 1 CAN
- tomatoe sauce
How to Make MY SCRUMCHIOUS ENCHALIDAS
- 1IN LARGE POT OR LARGE SKILLET PLACE YOUR HAMBURGER MEAT AND BROWN.. ADD 1 PKG CHILI MIX PER POUND OF MEAT. ADD SOME ONION, GARLIC POWDER, SALT AND PEPPER.POUR LITTLE WATER IN HAMBURGER MIXTURE, AS NOT TO BE DRY..YOU MAY ADD A SMALL CAN OF TOMATOE SAUCE WITH THE WATER.LET SIMMER
- 2IN A SAUCE PAN, HEAT UP ENCHALIDA SAUCE OR IF YOU ARE USING OIL, USE ENOUGH TO DIP TORTILLAS.
DIP EACH CORN TORTILLA AND STACK THEM ON A SMALL PLATE.
IN A 9 X 13 PAN TAKE EACH TORTILLA, PUT SHREDDED CHEESE AND SOME CHOPPED ONION IN CENTER AND ROLL UP.
STACK THEM NEXT TO EACH OTHER SEAM SIDE DOWN UNTIL YOU FILL YOUR 9X13 PAN - 3TAKE YOUR HOMEMADE CHILI AND POUR EVENLY OVER ALL THE ROLLED UP ENCHALIDAS..MAKE SURE YOUR CHILI HAS JUICE..
ON TOP OF THE CHILI SPREAD SHREDDED CHEESE AND CHOPPED ONION. ONION IS OPTIONAL. WE LIKE IT
PLACE IN 350 OVEN UNTILL CHEESE IS GOOD AND MELTED.
YUM YUM
